This sun-dried tomato gnocchi is the ultimate comfort food.
I’m a huge fan of gnocchi. As a kid I didn’t like most pasta, but gnocchi was the one I loved — fluffy and cloud-like with the perfect bite. I can never get enough.
One of our favorite local restaurants serves an incredible gnocchi in a bread bowl with a luxuriously creamy tomato-based sauce. This baked gnocchi is my nod to that dish — rich, saucy, and comforting.
Yum.
During the early weeks of my pregnancy I kept craving that restaurant gnocchi, so I recreated a version to enjoy at home. It’s indulgent and perfect for a cozy Sunday dinner served with a big salad and crusty sourdough for dipping.
The gnocchi stays pillowy and light while the sauce is velvety and rich. A sprinkle of parmesan and a pinch of crushed red pepper flakes finish it beautifully.
I love serving this with a crisp house salad to balance the richness. The contrast between a cool, refreshing salad and hot, saucy gnocchi is delicious — plus bread for mopping up every last bit of sauce.
The sun-dried tomato sauce is surprisingly simple: jarred sun-dried tomatoes, garlic, a bit of stock, cream, herbs and parmesan. It bakes until bubbly and the cheese on top turns perfectly melty.
This dish works as a main when paired with salad, or as a side to accompany other dishes. It’s also a great choice to bring to gatherings — everyone seems to love it.
A final garnish of fresh basil, extra parmesan and crushed red pepper makes it irresistible.
Sun-Dried Tomato Gnocchi
Saucy Sun-Dried Tomato Gnocchi
4 to 6 people
Ingredients
- 1 (7 oz) jar sun-dried tomatoes in oil, drained
- 2 lbs gnocchi, cooked according to package directions (about 2 packages)
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- Kosher salt and pepper
- 1 1/2 cups vegetable or chicken stock
- 1 tablespoon flour
- 2/3 cup heavy cream or half-and-half
- 1/2 cup finely grated parmesan cheese, plus more for sprinkling
- 8 ounces fresh mozzarella, sliced or torn
- Fresh basil, for garnish
- Crushed red pepper flakes, for topping
Instructions
- Preheat the oven to 400°F (200°C).
- Place the sun-dried tomatoes on a paper towel and press to remove excess oil — this prevents an oily sauce. Dice the tomatoes.
- Cook the gnocchi according to package directions (about 3–5 minutes). Drain and set aside.
- Heat the olive oil in a large oven-safe skillet over medium-low heat. Add the sun-dried tomatoes and garlic with a pinch of salt and pepper and cook 2–3 minutes until softened.
- Combine the stock and flour in a shaker cup or bottle and shake to make a slurry. Pour the slurry into the skillet while stirring constantly. Let the mixture warm and thicken slightly.
- Stir in the cream and parmesan until combined. Add the cooked gnocchi and stir to coat. Top with torn mozzarella and transfer the skillet to the oven. Bake 20–25 minutes, until bubbly and the cheese is melted.
- Finish with fresh basil, extra parmesan and crushed red pepper flakes before serving.
Did you make this recipe?
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Want to nap on one of those pasta pillows!