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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.
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Could not be easier! I used fat free half and half because it was all I had, and I added a big handful of fresh spinach. it was so good, and so simple!
So happy you enjoyed it, Kelly!
Could there be a substitute to the white wine? We don’t go through wine fast enough!
Hi! You could try chicken broth. Have you tried buying those little mini or even half bottles? That’s always a good option too.
You can substitute dry vermouth. It keeps forever!
Easy to follow and I loved it! Will definitely make this again, I liked how you said not to boil the gnocchi before because usually I’ll boil the gnocchi and it gets soggy but with this recipe it was perfect!!
Wonderful!! I’m glad you liked that tip too. 🙂
What would be a good side dish for this? Making this on Wednesday!
I’d go with something light like a salad. Or go the opposite and have garlic bread haha. Let me know if you like it ♥️
Has anyone tried it with cauliflower gnocchi?
Hi! We can see if others answer, but I can let you know that multiple people have made my one pan gnocchi recipes with the TJ cauliflower gnocchi and had good results. I’ve never done it personally (I live in Canada and can’t just go buy it), but the cauliflower won’t release starch to thicken the sauce the same way as potato gnocchi does, so keep that in mind.
Excellent! Easy, quick, delicious. A keeper!
So happy you liked it! 🙂
Looks so good!! Can I supplement spinach for fresh basil? I don’t have fresh basil in house. I have spinach or dried basil. 🤷🏽♀️
Hi! You can for sure add spinach and it’ll be tasty, but of course it won’t be the same flavor. That’s fine tho. I’d add the spinach and a sprinkling of dried basil too.
But can you use dried basil?
I guess I mean only dried basil and no spinach 🙂
There isn’t any spinach in here (but you’re welcome to add some). I highly recommend fresh basil. Dried basil is one of those herbs that really doesn’t compare to fresh IMO.
Hmmmm I honestly wouldn’t recommend it unless you really can’t get fresh. It just isn’t the same, and basil is one of the primary flavors in this dish. Let me know if you try, though!
I don’t normally comment on blog recipes but I just wanted to tell you how AMAZING this recipe was! Thank you!! You rock!
Aww thank you!! I really appreciate you taking the time to comment. Comments are very valuable for us bloggers (and our readers). 🙂 XO
Would this still work if i used half and half instead of heavy cream?
The sauce may end up a bit thinner, but I think that should be fine.
I have a question I plan on making fresh ricotta gnocchi do you think it will be fine and can I still cook them in the sauce?
Hi! I’ve heard from readers before that homemade gnocchi can be a little too delicate to cook in the sauce. I just wouldn’t want you to wreck it since that’s a lot of work.
Update: made this tonight with my homemade ricotta gnocchi I cooked them separate then added them in the last last minute. Also didn’t have enough wine opps haha so just added chicken broth to what I had. It all came out amazing. I love this sauce!
I’m so glad it worked out!! 🙂
I needed to cut back my basil plants, so I made this tonight – delish! I added chicken and my family devoured it! Super easy, super quick!
So pleased you all liked it! 😀