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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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Can I substitute butter for olive oil to make it healthier?
It may alter the taste a bit, but sure!
Super yummy and really quick. Thanks for the recipe!
You’re very welcome!
I loved it. Wouldn’t change anything. Thanks for this easy and delicious recipe.
You are very welcome, Bill! I appreciate your 5-star review!
Simple, tasty, perfection!! My picky husband loved it, and I can’t wait to make again!!!
That’s wonderful!! Thanks, Maggie!!
Just made this…wow so yummy😋
Can’t wait to check the other recipes.
Greetings from Germany
I’m thrilled to hear that, Nicole!! 😀 Let me know what else you try. Greetings from Vancouver Canada!
I have made this recipe multiple times. Its a 5 star in our house! It is so simple to make and is sooo delicious. I tend to add more wine and even more cream as I like it with more sauce. I even use spinach or kale if I don’t have basil.
Wonderful!! 😀 I’m so glad it’s a favorite!
Could you use frozen gnocchi in this dish? If so how would you incorporate it?
Sure. I would just let it cook a little longer… perhaps at a slightly lower heat. It’ll thaw fast.
Absolutely loved this recipe! The second time I made it, I threw in some thinly sliced fresh spinach. Always trying to sneak in a few veggies! Can always count on your recipes to produce a rich, yummy dish!! Thanks!
Aww you’re very welcome!! 😀 Thanks for your review. I’m so glad you enjoyed it and love the spinach addition!