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This 15-minute creamy sun-dried tomato and basil gnocchi recipe is a super easy and decadent dish! It’s cooked all in one pan to make weeknights easier.
Try my Creamy Tuscan Shrimp, this Sun-Dried Tomato Pasta, or Creamy Tuscan Orzo next.
Why you’ll love it
The creamy garlic parmesan sauce in this one pan gnocchi is next-level good. Like, so tasty. It has a splash of white wine to make it extra elegant, yet there’s so little effort needed for this special dish! Serve it as a meatless main course or a cozy side dish.
Even if you cook leisurely, this gnocchi with sun-dried tomatoes and fresh basil will be on the table in under 20 minutes. That means you’re covered for comfort food cravings on busy weeknights. Plus it’s made with everyday ingredients from the grocery store!
What you’ll need
- Butter – for pan frying
- Garlic – to infuse savory goodness
- Dijon mustard – one of my all-time favorite flavor enhancers for depth in sauces! It doesn’t turn it mustard-y.
- Sun-dried tomatoes – I like the kind packed in oil and drained first
- White wine – use a dry variety like sauvignon blanc or pinot grigio (not cooking wine). Replace with chicken broth if needed.
- Heavy cream – to make it rich and delicious
- Gnocchi – use the shelf-stable kind found in the dry pasta aisle. It cooks right in the sauce, and the starch released helps thicken it up too!
- Parmesan – freshly grated is best for melting into the sauce
- Basil – a pop of freshness
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- It’s easiest to mince garlic with a quick squeeze of a garlic press.
- For ideal texture, taste, and meltability, grate your parm from a block with a trusty Microplane zester.
- Butter is simple to store and measure out with this unique butter dish.
Pro tip
As with any one pot recipe, you may need to adjust cooking times or liquid ratios depending on your stove, cookware, and even altitude. Feel free to add more liquid or increase/decrease the cooking time and temp as needed for your kitchen.
How to make sun-dried tomato basil gnocchi
This is an overview, and full ingredients & instructions are in the recipe card below.
- Melt the butter in a skillet. Add in the garlic, and cook until fragrant.
- Stir in the mustard, sun-dried tomatoes, and wine. Cook until reduced a little, then add in the cream and gnocchi. Cover, and cook.
- Add in the parmesan and basil. Simmer until the gnocchi is pillowy soft. Taste, and season with salt & pepper as needed.
Substitutions and variations
- I don’t recommend using homemade gnocchi for my one pan gnocchi recipes. It’s generally pretty delicate and won’t hold up as well.
- If you want to make this a Tuscan gnocchi, add in a handful of spinach until it wilts!
- Heavy cream is best to get that luscious consistency, so I don’t recommend using something lower fat. It may not thicken as intended.
What to serve with this sun-dried tomato gnocchi
- It’s great as a comfort food main course on its own. Pair with a salad to balance it out like my Super Simple Parmesan Arugula Salad, or upgrade to a Caesar salad with my reader favorite 10-Minute Caesar Dressing and homemade Garlic Croutons.
- If serving this gnocchi as a side dish, try my Easy Baked Chicken Breast, tasty Baked Pork Chops, or Best Ribeye Steak if you’re feeling fancy.
- Either way, round it out with my Extra Cheesy Garlic Bread.
Leftovers and storage
- I like this one best fresh, but store any leftover gnocchi for 3-4 days in the fridge in a covered container.
- Reheat on the stove over a low heat, and add more wine/broth or cream if needed to revive the sauce.
- I don’t recommend freezing this because it’s liable to curdle.
If you made this sun-dried tomato and basil gnocchi recipe, let me know in the comments below! I love hearing from readers. Or tag me on Instagram!
Creamy Sun-dried Tomato and Basil Gnocchi
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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! 🙂