Saucy Sun Dried Tomato Gnocchi
This Saucy Sun Dried Tomato Gnocchi Just Hits Different
Let me tell you how this gnocchi first showed up in my kitchen. It was one of those weeknights where my brain felt like a jumble sale and I had a half-empty jar of sun dried tomatoes glaring at me from the fridge (you ever feel judged by your ingredients?). I wanted something quick but not, like, another sandwich. I cobbled this together and—well, my partner went in for seconds before I could even sit down. Now it’s become a bit of a comfort meal, especially when it’s rainy and my socks just won’t stay dry. I still chuckle thinking about the first time I tried to brown gnocchi and nearly set off the smoke alarm. Adventure, my friend. Real adventure.
Why You’ll Love Making This (Really)
I make this when I need something punchy and carby but don’t wanna wash half the dishes I own. My family goes slightly nuts for the sauce—it’s tangy and creamy, but not fussy. If I’m honest, I sometimes make it just to have gnocchi leftovers the next day because I think it gets even better, especially after a long walk in chilly weather. Oh, and I used to hate chopping garlic (so fiddly) but here, it’s worth it, promise.
What You’ll Need (And Some Swaps If You Need To Wing It)
- 500g (about a pound) store-bought or homemade gnocchi – I grab the shelf-stable kind, but honestly, the vacuum-packed stuff is the real MVP when I’m in a rush. My Nan swears by making her own, but life’s too short for that every time.
- 1 jar (about 200g or 1 heaping cup) sun dried tomatoes in oil – but, and hear me out, if you’re out you can use roasted red peppers. Tastes different but still works.
- 2 cloves garlic, minced – I sometimes just use garlic powder, especially if I’m feeling lazy or can’t be bothered with sticky fingers.
- Half a medium onion, diced – Red, white, whatever’s rolling around in your veg drawer.
- 1 cup heavy cream (or double cream if you’re UK-based)—I’ve swapped half-and-half when the fridge looked bare, totally fine.
- 1/2 cup grated parmesan – Pre-grated, the fancy block, or honestly, whatever you think counts as “hard Italian cheese.”
- A big handful of fresh spinach – Or some kale. Sometimes I skip it because my small one will spot “the green” a mile off.
- 1/2 tsp chili flakes (optional, but I like the kick)
- Salt & pepper to taste
- Splash of gnocchi cooking water – Don’t forget this! I once did and it was a sticky disaster.
>
How I Usually Cook Saucy Sun Dried Tomato Gnocchi
- First, set a big pan of salted water on the hob (stove, if you’re on the other side of the pond). Bring it to a gentle boil.
- While the water is heating up, grab a big frying pan, medium heat, drizzle in a bit of oil from your sun dried tomatoes jar—adds extra flavor, trust me.
- Throw in the minced garlic and diced onion. Stir so it doesn’t catch. (This is where I usually realize I forgot something and go rummaging in the fridge—timing is forgiving here.)
- Chop your sun dried tomatoes roughly, toss them in. Let them cook for 2-3 minutes, just long enough for the whole thing to smell amazing.
- By now your water should be boiling. Gnocchi in! They’re done when they float—usually like 2 minutes. Scoop them out with a slotted spoon or, if you only have a pasta strainer like me, dump them quick and reserve half a mug of the cooking water (seriously, don’t forget or you’ll be sorry, it helps makes the sauce slick).
- Add the cream to the onion-tomato mix, give it a stir. Lower the heat and toss in the parmesan. It might look weird or grainy for a moment—don’t panic, it’ll smooth out.
- Stir in your spinach until wilted. Sometimes I get bored and add more than a handful. No one’s ever complained.
- Gently fold in your cooked gnocchi. Add splashes of the reserved water until you get a sauce that clings nicely.
- Sprinkle in chili flakes, salt, and pepper. Stir, taste, and adjust. This is when I usually sneak a forkful straight from the pan while pretending to check seasoning.
- Serve hot, preferably with a glass of wine, socked feet, and not a care in the world.
Some Notes (Lessons From My Ongoing Messes)
- I’ve tried both draining and not draining the oil off the sun dried tomatoes—leaving a bit in gives extra punch, just don’t go overboard or it gets greasy.
- The sauce looks a bit odd before the cheese melts halfway. Trust the process. Or just keep stirring, which I do more than is necessary probably.
- Don’t skip the cooking water, seriously. I forgot once and ended up with a gluey gloop. Not my finest moment.
- This is very forgiving on vegetables. Broccoli? Chuck it in. Leftover roasted squash? Sure thing.
Chaotic Variations I’ve Attempted
- I swapped spinach for frozen peas once—they were kind of bland but did bulk it up. Edamame beans… er, don’t. They looked odd and tasted like the wrong kind of healthy.
- Bacon bits—totally delicious, makes it a bit heartier, but does add washing-up.
- Splash of lemon at the end is zesty if you like that sort of thing. My kids hated it, though.
Equipment Stuff—But Improvise Like I Do
- One large non-stick pan (the sauce likes to stick in my old steel one, but nothing a little elbow grease can’t sort later)
- Pasta pot or pan for boiling gnocchi (I’ve even used a kettle and bowl combo on holiday, not ideal but got the job done)
- Slotted spoon or just a mesh strainer—or even rescued gnocchi one at a time with a fork, which I have done mid-meltdown
Actually, I find that if you’ve only got your old battered saucepan, just stir a bit more and keep the heat low. No need to get precious or order new gear!
Storing Leftovers (If You Actually Have Any)
This keeps pretty well in a container in the fridge—up to two days, I think, though honestly in my house it barely survives a single night. I like it cold with a sprinkle of chili flakes the next day, but that’s probably weird?
How I Serve It (And The Odd Tradition We Have)
I like to heap it into warm bowls, with loads of fresh black pepper and an extra grating of cheese—because life’s too short. Sometimes we have it with garlic bread (double carbs, I know), especially when there’s a few people over. Oh, and we always end up arguing about who gets the last scoop, so maybe make a little extra if you’re feeding a crowd.
Pro Tips (Aka My Regrets and Revelations)
- Once, I tried rushing the cheese-melting step. The result: stringy bits that refused to mix. Don’t be me, let it melt gently.
- If you drain your gnocchi too early, it sticks. A little oil or butter in the pan gives you a fighting chance, but working quickly really is best.
- Add spinach late so it keeps its colour. I lobbed mine in with the onion once and ended up with sad green mush. Never again.
People Always Ask Me (And Sometimes I Actually Know the Answer!)
- Can I use dried gnocchi? – You can, but honestly, fresh or vacuum-packed is softer. If dried is all you’ve got—just cook it a bit longer and taste as you go.
- How spicy is this? – Only as much as you make it! Leave the chili flakes out if you’re not feeling fiery. I bounce back and forth myself; it depends how wild my day’s been.
- Can I freeze it? – Eh, better not. Gnocchi, after freezing, goes a bit tough and the sauce splits. If you do try, let me know if it works though?
- Is there a vegan way to do this? – Probably—swap the cream for a plant one and use nutritional yeast or vegan parm. Haven’t tried it, but I would if my sister visits again (she’s plant-powered and picky!)
- What wine goes with it? – Something white, not too dry, I think? I’m far from a somm but a cheeky little Pinot Grigio never let me down.
Quick side note: if you do end up with leftover sun dried tomatoes, chop them with olives and a bit of chili, stick them on toast with goat cheese. It’s not relevant but it’s so good, I had to mention it.
Ingredients
- 500 g potato gnocchi
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup baby spinach
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
-
1Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the top, about 2-3 minutes. Drain and set aside.
-
2In a large skillet over medium heat, heat olive oil. Add minced garlic and chopped sun-dried tomatoes, sautéing for 2-3 minutes until fragrant.
-
3Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Add Parmesan cheese and stir until melted and the sauce thickens slightly.
-
4Stir in the baby spinach and cook until wilted. Season the sauce with salt and freshly ground black pepper to taste.
-
5Add the cooked gnocchi to the skillet, tossing gently to coat in the sauce. Cook for 2 minutes to allow flavors to meld.
-
6Serve hot, garnished with fresh basil leaves and extra Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
