I simply adore making this Sundried Tomato Gnocchi meal. The hearty potato gnocchi bathed in a luscious cream sauce, rich with sun-dried tomatoes, spinach, and parmesan instantly transports me back to cherished family meals. The delightful blend of savory and spicy nuances makes every bite an exceptional moment worth celebrating.

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I recently made this Creamy Gnocchi With Sun recipe that totally blew my mind. It’s so simple yet so delicious that I knew i had to share it.

I started off by lightly sauteing diced onion and minced garlic in olive oil until they turned tender. Then, I tossed in the 1 lb of potato gnocchi along with chopped sun-dried tomatoes and a handful of baby spinach.

The creamy sauce, made from heavy cream and a splash of broth, quickly brought everything together, while a generous amount of grated parmesan melted perfectly into the mix. I even added a pinch of red pepper flakes for a slight kick along with salt and pepper to taste.

The way these flavors combine reminded me of those exquisite gnocchi recipes with sun dried tomato that i’ve loved for years. Every bite felt like a new adventure in taste.

Enjoy the simplicity and give it a try – you won’t be disappointed!

Why I Like this Recipe

I really luv this recipe for so many reasons. First, its super easy and doesn’t take too long to whip up. I dont have to waste hours in the kitchen when I’m hungry. Second, the creamy sauce with heavy cream and parmesan gives it an awesome cheesy flavor that makes every bite so satisfying. Next, the mix of sun-dried tomatoes and spinach adds a burst of tangy and fresh flavors which I really enjoy, even with a little kick from red pepper flakes. Lastly, cooking it all in one pan keeps things simple and means way less dishes to wash up later, making it perfect for busy nights.

Ingredients

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Potato Gnocchi: Chewy, carb-rich dumplings that fill you up and give energy for a hearty meal.
Sun-Dried Tomatoes: Tangy, slightly sweet pieces that add brightness and essential vitamins to the dish.
Heavy Cream: Adds a rich, smooth texture but its high in fat, so use moderation in your recipe.
Baby Spinach: Fresh greens loaded with fiber and nutrients, giving a mild taste that balances the cream.
Parmesan Cheese: Salty, savory addition that brings protein and depth, making every bite super flavorful.

Ingredient Quantities

1 lb potato gnocchi

2 tbsp olive oil

1 small onion, diced

3 garlic cloves, minced

1/2 cup sun-dried tomatoes (chopped and drained)

2 cups baby spinach

1 cup heavy cream

1/2 cup chicken broth or vegetable broth

1 cup grated parmesan cheese

1/4 tsp red pepper flakes (optional)

Salt and pepper to taste

How to Make this

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1. Heat a large pan over medium heat and add 2 tbsp of olive oil.

2. Once the oil is hot, toss in the diced onion and cook it until it gets soft, about 3 minutes.

3. Add the minced garlic and let it cook for about 30 seconds until it smells really good.

4. Stir in the chopped and drained sun-dried tomatoes and cook for another minute.

5. Now add the 1 lb of potato gnocchi to the pan ensuring they get evenly coated.

6. Pour in 1/2 cup of chicken (or vegetable) broth and let the gnocchi simmer around 3-4 minutes until they start to get tender.

7. Lower the heat and mix in 1 cup heavy cream along with 1 cup grated parmesan cheese, stirring until a creamy sauce begins to form.

8. Sprinkle in 1/4 tsp red pepper flakes if you like a little kick, and season with salt and pepper to your taste.

9. Finally, add the 2 cups baby spinach and stir until it wilts, which should only take about a minute.

10. Serve hot and enjoy your delicious one-pan creamy gnocchi; add extra parmesan on top if you want.

Equipment Needed

1. Large pan to cook everything in one go
2. Chef’s knife for dicing the onion and mincing garlic
3. Cutting board for chopping veggies
4. Measuring spoons to get the olive oil, red pepper flakes, salt, and pepper right
5. Measuring cups for the heavy cream, broth, and parmesan cheese
6. Colander to drain the sun-dried tomatoes
7. Stirring spoon to mix up all the ingredients well
8. (Optional) Cheese grater if your parmesan isn’t pre-grated

FAQ

Q: How do I know when the gnocchi is done cooking?

A: When the gnocchi floats to the top of the boiling water, it means it's usually cooked perfectly.

Q: Can I use chicken broth if I dont have vegetable broth?

A: Yup, either one works well. Just use what you have in your kitchen.

Q: What can I do if I dont have sun-dried tomatoes?

A: You can swap them out for fresh tomatoes or even roasted red peppers if that's what you have.

Q: Is it ok to add extra veggies to this dish?

A: Sure thing, feel free to toss in mushrooms, bell peppers or even zucchini for a different twist.

Q: How should leftovers be stored and reheated?

A: Just put them in an airtight container in the fridge for up to 3 days. They might thicken a bit when reheated so stir in a splash of cream or broth to loosen it up.

Creamy Gnocchi With Sun Recipe Substitutions and Variations

Potato gnocchi: Swap with gluten-free gnocchi or even pasta if you’re lookin for a change
Olive oil: Try using melted butter instead for a richer flavor
Heavy cream: You can mix half heavy cream with half whole milk or even use half-and-half for a lighter version
Chicken broth: Use vegetable broth or a dissolved bouillon cube in water if that’s what you got
Parmesan cheese: Substitute with Pecorino Romano or Grana Padano, just note they might be a bit saltier

Pro Tips

1. When you add the gnocchi to the pan, try not stirring them constantly so they can get a little crispy on the bottom, that extra crunch adds a fun texture to the dish.
2. Use really good quality parmesan cheese if you can, because it makes a huge difference in the creaminess and flavor of the sauce. I mean, even a small bit of high quality cheese can turn a simple dish into something special.
3. If you think your sauce is too thick, add a little more broth or cream until you get the consistency you like. It’s easier to thin it out than to fix it once it’s too runny.
4. When adding the spinach, turn down the heat a bit and stir it in off the heat to prevent it from overcooking. You’ll keep that fresh, bright flavour while still warming it up just right.

Creamy Gnocchi With Sun Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

877

kcal

Equipment: 1. Large pan to cook everything in one go
2. Chef’s knife for dicing the onion and mincing garlic
3. Cutting board for chopping veggies
4. Measuring spoons to get the olive oil, red pepper flakes, salt, and pepper right
5. Measuring cups for the heavy cream, broth, and parmesan cheese
6. Colander to drain the sun-dried tomatoes
7. Stirring spoon to mix up all the ingredients well
8. (Optional) Cheese grater if your parmesan isn’t pre-grated

Ingredients

1 lb potato gnocchi
2 tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
1/2 cup sun-dried tomatoes (chopped and drained)
2 cups baby spinach
1 cup heavy cream
1/2 cup chicken broth or vegetable broth
1 cup grated parmesan cheese
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste

Directions

Heat a large pan over medium heat and add 2 tbsp of olive oil.
Once the oil is hot, toss in the diced onion and cook it until it gets soft, about 3 minutes.
Add the minced garlic and let it cook for about 30 seconds until it smells really good.
Stir in the chopped and drained sun-dried tomatoes and cook for another minute.
Now add the 1 lb of potato gnocchi to the pan ensuring they get evenly coated.
Pour in 1/2 cup of chicken (or vegetable) broth and let the gnocchi simmer around 3-4 minutes until they start to get tender.
Lower the heat and mix in 1 cup heavy cream along with 1 cup grated parmesan cheese, stirring until a creamy sauce begins to form.
Sprinkle in 1/4 tsp red pepper flakes if you like a little kick, and season with salt and pepper to your taste.
Finally, add the 2 cups baby spinach and stir until it wilts, which should only take about a minute.
Serve hot and enjoy your delicious one-pan creamy gnocchi; add extra parmesan on top if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.