Creamy Sundried Tomato “Marry Me” Gnocchi

Why You’ll Love This Recipe

I love how easy this recipe is to make and how impressive it tastes. The sundried tomatoes add a sweet and tangy depth, and the cream sauce brings it all together in a dreamy, cheesy finish. The gnocchi get pan-fried instead of boiled, which gives them a satisfying texture that takes the dish to the next level. It’s quick enough for a weeknight but decadent enough for date night or when I want to treat myself to something special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 18 oz gnocchi (or another short pasta shape)

• 1/2 red onion, diced

• 3 cloves garlic

• 1 pinch red pepper or chili flakes (or to taste)

• 2 tsp mixed Italian seasoning

• 1/3 cup sundried tomatoes, chopped (preferably packed in oil)

• 2 tbsp tomato paste (puree)

• 2/3 cup vegetable broth

• 2/3 cup heavy (double) cream

• 3/4 cup parmesan-style cheese, grated

• 1 small bunch basil, chopped

• 1–2 handfuls baby spinach, chopped

Directions

1. Start the Sauce
   In a large, deep sauté pan, I heat a little olive oil—ideally the oil from the sundried tomato jar—for extra flavor. Over low-medium heat, I sauté the red onion until soft. Then I stir in the garlic, chili flakes, Italian seasoning, salt, pepper, and chopped sundried tomatoes, cooking everything until it’s soft and aromatic.

2. Add Tomato Paste and Broth
   I stir in the tomato paste and sauté for another couple of minutes. Then I pour in the vegetable broth and let it simmer partially covered while I prepare the gnocchi. The sauce starts to thicken slightly at this stage.

3. Pan-Fry the Gnocchi
   In a separate skillet, I heat a layer of olive oil over low-medium heat. I pan-fry the gnocchi until they’re golden and crisp on the outside, turning them regularly. This usually takes around 10 minutes, but I take my time to make sure the inside stays fluffy and soft.

4. Finish the Sauce
   While the gnocchi finish cooking, I return to the sauce and add the heavy cream and grated parmesan-style cheese. I keep the heat low and stir until the cheese melts and the sauce becomes creamy. Then I toss in the baby spinach and fresh basil, stirring gently until they begin to wilt.

5. Combine and Serve
   I add the crispy gnocchi to the pan with the sauce, toss everything together until well coated, and serve immediately while it’s hot and silky.

Servings and timing

This dish makes 4 servings and is ready in about 30 minutes, including pan-frying time. It’s perfect for a cozy dinner that feels luxurious without taking all night to prepare.

Variations

• I sometimes use short pasta shapes like penne or rigatoni instead of gnocchi.

• For a lighter version, I swap half-and-half or a plant-based cream in place of heavy cream.

• I add mushrooms or zucchini to the sauce for extra veggies.

• A few capers or a splash of white wine gives the sauce a tangy twist.

• To make it fully vegetarian, I choose a vegetarian parmesan alternative.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Gnocchi will soften slightly but still taste great. I reheat gently on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce. I avoid freezing since creamy sauces can separate and gnocchi may lose their texture.

FAQs

Can I use store-bought gnocchi?

Yes, I always use shelf-stable or refrigerated gnocchi from the store for convenience. They crisp up beautifully in the pan.

Is this dish vegetarian?

As long as I use vegetarian-friendly cheese, it is. Many traditional parmesans contain animal rennet, so I double-check the label.

Can I boil the gnocchi instead of pan-frying?

I prefer pan-frying for texture, but if I’m short on time, I boil the gnocchi and toss them directly into the sauce.

What if I don’t have sundried tomatoes?

I’ve substituted roasted red peppers or even a spoonful of tomato pesto in a pinch. The flavor changes a bit, but it still works.

Can I make this ahead?

I make the sauce ahead and store it separately, then fry fresh gnocchi and combine just before serving for the best texture.

Conclusion

This Creamy Sundried Tomato “Marry Me” Gnocchi is the kind of dish that makes dinner feel like a treat. It’s rich, comforting, and full of layers of flavor from the garlic, herbs, and sundried tomatoes. Whether I’m cooking for guests or making something special just for myself, this recipe never disappoints.

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