Saucy Sun Dried Tomato Gnocchi Recipe

I absolutely love this Saucy Sun Dried Tomato Gnocchi Recipe because it’s like a cozy hug on a plate — rich, creamy, and bursting with that tangy, sun-drenched tomato flavor. Whenever I’m craving something comforting but not too heavy, this dish is my go-to, and I can tell you it’s a crowd-pleaser every single time. The way the sauce melds with pillowy gnocchi just can’t be beat.

You’ll find that this recipe works beautifully as a quick weeknight dinner or even a special weekend treat when you want to impress but don’t want to fuss too much. It’s a perfect balance of creamy goodness, just the right amount of zest from those sun dried tomatoes, and ooey-gooey mozzarella that bakes right on top. Once you try this Saucy Sun Dried Tomato Gnocchi Recipe, it might just become one of your favorites too!

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Ingredients You’ll Need

The ingredients here are simple but thoughtfully combined to build a sauce that’s creamy, flavorful, and just the right texture for gnocchi. I always recommend using good quality sun dried tomatoes packed in oil because they pack a ton of flavor, and fresh mozzarella for that gooey topping everyone loves.

• Sun Dried Tomatoes: Opt for jarred in oil; just be sure to drain and press out excess oil for a perfectly balanced sauce.
• Gnocchi: Potato gnocchi works great — cook fresh or store-bought according to package instructions.
• Olive Oil: A splash to sauté the garlic and tomatoes, adding a subtle richness.
• Garlic Cloves: Fresh minced — it adds a nice aromatic base that pairs beautifully with tomatoes.
• Kosher Salt and Pepper: For seasoning and bringing out all the flavors.
• Vegetable or Chicken Stock: Creates the sauce’s flavorful base; chicken stock adds extra depth if you prefer.
• Flour: Used to make a slurry, thickening the sauce just right without clumps.
• Heavy Cream or Half and Half: Adds luscious creaminess; half and half lightens it up a bit if you prefer.
• Parmesan Cheese: Freshly grated—don’t skip this! It enriches the sauce with a nutty, salty note.
• Fresh Mozzarella: Sliced or torn to melt on top, creating a beautiful bubbly finish.
• Fresh Basil: For a bright, herbal garnish that complements the richness.
• Crushed Red Pepper Flakes: Optional but adds a nice kick if you love a little heat.

Variations

I love that you can customize this Saucy Sun Dried Tomato Gnocchi Recipe to suit your mood or dietary needs. Whether you want to add a protein or swap cream for a lighter option, it’s easy to tweak to your tastes.

• Make it Vegetarian: Just use vegetable stock and skip any meat add-ins; the sauce is flavorful enough on its own.
• Add Protein: I sometimes toss in cooked chicken or Italian sausage for a heartier meal — it pairs beautifully.
• Dairy-Free Version: Use coconut cream or a cashew cream alternative and vegan cheese to make it dairy-free.
• Spice it Up: If you like heat, stir extra crushed red pepper into the sauce while cooking.

How to Make Saucy Sun Dried Tomato Gnocchi Recipe

Step 1: Prepare Your Sun Dried Tomatoes and Gnocchi

First things first — you want to drain the sun dried tomatoes well. I like to place them on a paper towel and press down firmly to squeeze out any excess oil; this step is key because too much oil can make your sauce greasy. While that’s happening, go ahead and cook the gnocchi according to the package instructions — usually just a quick boil for 3 to 5 minutes until they float to the top. Drain and set aside.

Step 2: Sauté the Tomatoes and Garlic

Heat a teaspoon of olive oil in a large oven-safe skillet over medium-low heat and add the drained, diced sun dried tomatoes along with the minced garlic. Season lightly with salt and pepper. Stir and cook for about 2 to 3 minutes until softened and fragrant — this step really brings out their sweet, savory goodness.

Step 3: Make and Add the Slurry

In a shaker cup or jar, combine your stock with flour and shake it vigorously for about 30 seconds to create a smooth slurry — no lumps allowed! Pour this mixture into the skillet with the tomatoes while stirring constantly. The sauce will begin to thicken as it warms gently over the heat, usually just a couple of minutes.

Step 4: Finish the Sauce and Combine with Gnocchi

Stir in the heavy cream (or half and half) and the grated parmesan cheese until everything is combined into a rich, silky sauce. Then add the cooked gnocchi to the pan and toss gently to coat each little pillow of potato in that glorious sauce. Top the whole skillet with torn pieces of fresh mozzarella, then pop it into a 400°F oven.

Step 5: Bake Until Bubbly and Melty

Bake for 20 to 25 minutes until the sauce bubbles up and the mozzarella melts into a beautifully golden, gooey topping. You’ll know it’s ready when you see the edges bubbling and the cheese looking irresistibly melty. Remove from the oven and let it rest for a couple of minutes before serving.

Pro Tips for Making Saucy Sun Dried Tomato Gnocchi Recipe

How to Serve Saucy Sun Dried Tomato Gnocchi Recipe

Garnishes

I like to finish this dish with plenty of fresh basil leaves because their bright herbal flavor cuts through the richness perfectly. A sprinkle of extra parmesan for some salty depth and crushed red pepper flakes add just the right amount of heat — if you’re into a little spice, of course. These garnishes really bring it all together and make the dish look as amazing as it tastes.

Side Dishes

To round out the meal, I usually serve this gnocchi alongside a crisp green salad with a tangy vinaigrette to balance the creaminess. Garlic bread or a simple roasted vegetable medley also works beautifully. You’ll enjoy how these sides lighten the dish and add different textures to your plate.

Creative Ways to Present

For special occasions, I’ve served this gnocchi in individual ramekins for a fancy touch that impresses every time. You can also layer it in a shallow baking dish and create pretty swirls with fresh basil leaves before baking. If you want to jazz things up, a drizzle of balsamic glaze right before serving adds a nice tangy sweetness that pairs surprisingly well.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers covered tightly in the fridge for up to three days. The sauce thickens as it sits, so stirring well before reheating is key to keeping the texture nice and creamy. Avoid leaving it uncovered — the mozzarella tends to dry out otherwise.

Freezing

I’ve frozen this gnocchi dish a couple of times in a freezer-safe container, and it holds up pretty well. To freeze, cool completely then cover tightly. When you’re ready, thaw overnight in the fridge for best results to help retain creaminess and prevent separation.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring frequently to reincorporate the sauce. You may want to add a splash of cream or stock if it’s become too thick. Avoid microwaving if possible — I find it can make the sauce a little grainy.

FAQs

Final Thoughts

This Saucy Sun Dried Tomato Gnocchi Recipe has truly become one of my kitchen staples — it’s wonderfully satisfying without being complicated, and it always fills the room with the best aromas. I’m excited for you to try it because I know you’ll appreciate how the sauce complements the tender gnocchi in a way that’s both rustic and elegant. Give it a go on your next cozy night in, and don’t forget to garnish with fresh basil — trust me, it’s the little touches that make this dish shine!

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