This post may contain affiliate links. Please read our disclosure policy.
You will love this creamy gnocchi with sun-dried tomatoes and basil! It’s a super easy and decadent 15 minute recipe that you’ll want to devour again and again.
Try my Sun-Dried Tomato Pasta next.
This vegetarian gnocchi recipe makes a great main course or side dish. Ok, I said it would be a while until I did another gnocchi recipe, but apparently that didn’t last too long.
It’s quickly becoming one of my top favorite comfort foods, and gnocchi recipes tend to do well on my blog. When this idea came to me, I ran with it. Happy I did. And hopefully you will be too!
This recipe is crazy quick (like it’ll take you 20 minutes if you go slow kinda quick). My kinda recipe.
Busy weeknights, lazy weekends, and midnight snacks are covered. 😉
As always, my gnocchi recipes are made in one pan, and you don’t need to worry about cooking the gnocchi separately. It cooks right in the sauce and thickens it up beautifully.
This easy gnocchi recipe is intended to be made with the shelf-stable store-bought gnocchi to save time (find it in the dry pasta aisle or sometimes in the refrigerated pasta section where you’d find tortellini etc.).
If you love this one-pan technique but would prefer to use ravioli, try my creamy Tuscan ravioli for a similar and equally delicious recipe!
Looking for more easy gnocchi sauce ideas that cook up like this recipe? You’ve come to the right blog. I also have these:
- Chicken Bacon Gnocchi
- Spinach and Artichoke Gnocchi
- 15 Minute Creamy Alfredo Gnocchi
- One Pan Gnocchi alla Vodka
- One Pan Creamy Gnocchi with Sausage
- Creamy Tomato Gnocchi
- Creamy Mushroom and Spinach Gnocchi (one of my all-time most popular recipes!)
I hope you love this sun-dried tomato and basil gnocchi recipe! Let me know in the comments if you’ve tried it or if you have any questions.
If you love the sun-dried tomato + basil flavor combo, you may also like my creamy Tuscan shrimp, Tuscan sausage pasta, creamy Tuscan salmon, or this Tuscan chicken pasta.
Gnocchi with a Creamy Sun-dried Tomato and Basil Sauce
Ingredients
- 1 tablespoon butter
- 4 cloves garlic minced
- 1 teaspoon Dijon mustard
- 2 tablespoons julienned sun-dried tomatoes (I used the kind packed in oil)
- 1/2 cup dry white wine e.g. sauvignon blanc
- 1 cup heavy/whipping cream
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated parmesan cheese
- Generous handful fresh basil sliced thin
- Salt & pepper to taste
Instructions
- In a skillet over medium-high heat, melt the butter.
- Add the garlic to the skillet and cook for 30 seconds.
- Stir in the Dijon mustard, sun-dried tomatoes, and white wine. Cook for 2 minutes.
- Add the cream and gnocchi to the pan. Give it a good stir and cover the pan. Reduce the heat to medium and cook for 5 minutes.
- Stir in the parmesan and basil. Cook for a couple more minutes. Give the gnocchi a taste and if it's not quite done cooking, give it a couple more minutes. Season with salt & pepper as needed. Serve immediately.
Notes
- The gnocchi will cook right in the sauce. There's no need to pre-cook it.
- Makes 4 reasonably sized portions (but I'd add a side salad or garlic bread or something if you're feeding really hungry people). Easily feeds more as a side.
- If you don't want to use white wine for whatever reason, try subbing chicken broth. If you have to keep it vegetarian, veggie broth will work too.
- This dish doesn't reheat very well (the sauce tends to separate). I suggest eating it fresh.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This is SO EASY. Start to finish. Everything about it is EASY. I double it always. I also add chicken or grilled sausage just to make it go longer and be more substantial for a full dinner with leftovers.
I’m so happy you like it!! 😀
This recipe has become a new family favorite!!
That’s what I like to hear! 🙂
Wow! This was yummy. My husband kept saying over and over how good this was. We used lactaid milk instead of heavy cream and it turned out great!!
That’s wonderful!! 🙂
Just made this and had to sneak a taste. Delicious! So quick and easy, too. I actually looked at a few of your chicken recipes and ended up making basil and sundried tomato chicken gnocchi. Only problem is I made it ahead of time and didn’t read the comment about not reheating well. Oh well! I don’t think anyone will complain, based on my first taste 🙂
Excellent.. I am happy you liked it. Yeah, I wish that cream sauces reheated better too…
I cannot believe how quick and easy this was and so delicious. This is going to be a weekly go to. Thanks for sharing. My family truly enjoyed it.
Excellent… that’s what I like to hear! Thanks for taking the time to leave a comment, Pat 🙂
So delicious!! I added Prosciutto di Parma! Going to be on regular rotation in our house! Thank you!
Awesome!! So glad you liked it, Frank!
Sounds delish. The BF doesn’t eat mustard, do you think he will taste the mustard in this dish? or can I omit/substitute?
I’d probably omit it to be safe. It doesn’t taste mustardy to me, but I love Dijon, so I’m probably biased hahaha.
I used coconut whipping cream and earth balance butter to make it vegan. Super yummy!
Yay! So glad it worked out for you!
This is seriously one of my favorite recipes. I return to it often.
So glad to hear that!! 🙂
Made this last night and it was delicious! No, it doesn’t look the same when reheated, but still tastes the same and doesn’t have a weird texture. It was so quick and easy. Even my picky kids loved this as a side to our meal.
Excellent! So glad everyone liked it! 🙂