Tuscan Sun-Dried Tomato Gnocchi

4.94 from 16 votes
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Tuscan Sun-Dried Tomato Gnocchi with spinach and artichokes in a light garlic cream sauce. This 30 minute creamy gnocchi recipe shines with flavors of the Mediterranean, and will be an instant dinner hit. 

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Sun-dried tomato gnocchi in a grey serving bowl with a fork resting on the right side.

Why You’ll Love this Sun-Dried Tomato Gnocchi

Gnocchi just speaks volumes to my Italian soul. Because truly, what’s not to love about plump balls of pillowy pasta swimming in a tasty sauce?

While my Creamy Tomato Gnocchi has always been a personal (and reader!) fav, this one gives it some serious competition. 

Just like my One Pan Pasta, this easy gnocchi is Friday dreams meets Monday reality. It tastes like total comfort in a bowl and had me convinced for a moment that I was back in Italy.

Plus, it’s equally delicious made with classic potato + flour gnocchi as it is with cauliflower gnocchi. 

This recipe calls for minimal ingredients that deliver BIG flavor. And while it’s vegetarian, you can certainly add a protein such as chicken, shrimp, or scallops. Alternatively, small white beans are a fantastic vegetarian addition. 

Also, did I mention this creamy gnocchi recipe is ready in just 30 minutes? And only requires 1 PAN? Talk about a weeknight success!

Recipe Ingredients

Recipe ingredients on a white board in separate bowls with blue labels.
  • Gnocchi: This pillowy pasta is classically made with potatoes, flour, and egg yolk. You can easily make gnocchi from scratch, which is actually a great activity to get the whole family involved in. Otherwise, you can purchase it fresh in the cooler case of most grocery stores, or in vacuum-sealed packages in the pasta aisle. I personally love DeLallo Potato Gnocchi, as well as Trader Joe’s Cauliflower Gnocchi.
  • Sun-Dried Tomatoes: Make sure to purchase jarred sun-dried tomatoes in oil, as opposed to the dried bags. The oil is wonderfully flavored, and can be used in place of EVOO for sautéing the aromatics. 
  • Spinach: To slip in extra fiber, iron, and vitamin A, fresh baby spinach will help you hit your daily veggie quota.
  • Aromatics: I love using shallots and garlic here, however you can also use yellow onion. 
  • Artichokes: Look for jars of marinated artichoke hearts, which are far more flavorful than those packed in water. If you don’t want big chunks of artichokes, just give them a rough chop before adding to the pasta.
  • Heavy Cream: For luxurious creaminess, a little heavy cream goes a long way. Alternatively, you can use cashew cream, which is far lower in saturated fat and calories. See the recipe notes below for directions.

How to Make:

This creamy gnocchi recipe goes a little rogue compared to most. Mainly because we are NOT following the instructions on the packages of gnocchi that tell you to boil them. Why? Because then you end up with mushy, gummy gnocchi and it just doesn’t do the pasta justice. 

So instead of boiling, we are PAN-SEARING, BABY.

The Best Way to Cook Gnocchi:

Most types of gnocchi are at their best when roasted or pan-seared. (Yes, you read that right – NO boiling.) 

The direct heat from a skillet, along with a good dose of olive oil, helps the gnocchi crisp up on the outside while remaining tender and chewy within.

The texture will vary slightly depending on the brand and style of gnocchi you use, so just keep in mind that you may need to adjust cook-time.

  1. Start by heating a good glug of olive oil in a large skillet over medium heat. (Note: It’s really best to use a non-stick pan here, if you have one.)
  2. Add gnocchi, and use a wooden spoon to separate any that are stuck together.
  3. Cook, without disturbing, for 3 minutes, until slightly browned. Stir, and continue cooking, stirring only occasionally, to allow the gnocchi to brown on all sides, for another 6 to 8 minutes.
  4. Once the gnocchi is browned and tender, transfer to a bowl.
Shallots, garlic, and red pepper flakes simmering in olive oil.

Step 2: Prepare the Sauce. To the same skillet you cooked the gnocchi in, add remaining 2 Tbsp. olive oil, along with shallots and garlic. Cook 3 minutes, until aromatic. Next, stir in red pepper flakes and Dijon mustard.

Spinach, sun-dried tomatoes, and artichokes being added to a skillet.

Add sun-dried tomatoes and spinach. Cook, stirring often, until spinach wilts. Next stir in artichokes, heavy cream, salt, and pepper; cook 2 minutes.

Cooked gnocchi in a skillet of sun-dried tomato cream sauce.

Step 3: Add Gnocchi to Sauce. Stir in fresh thyme, and serve immediately. If desired, garnish with freshly grated Parmesan.

Recipe Variations:

This sun-dried tomato gnocchi recipe is super versatile. Whether you add protein, extra veggies, or pesto, you’re in for a treat.

  • Creamy Chicken Gnocchi: You can add strips of seared or grilled chicken breasts, or shredded rotisserie chicken for extra protein. Alternatively, you can add sautéed shrimp or scallops for extra protein. 
  • Creamy Mushroom Gnocchi: Sauté 8 ounces of sliced baby bella mushrooms in a skillet and add them to the sauce towards the end of cooking. I love adding mushrooms to this pasta!
  • Pesto Gnocchi: For extra flavor, add 2 Tbsp. of prepared pesto to the sauce at the end of cooking.

How to Store and Reheat:

  • To Store: Store leftovers in the refrigerator for up to 4 days.
  • To Reheat: Rewarm gently in the microwave or on the stovetop with a splash of vegetable broth or water to help rehydrate the sauce.
Creamy sun-dried tomato gnocchi recipe topped with Parmesan in a grey bowl.

More Easy Weeknight Pasta Recipes:

If you give this sun-dried tomato gnocchi recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

4.94 from 16 votes

Tuscan Sun-Dried Tomato Gnocchi

Tuscan Sun-Dried Tomato Gnocchi with spinach and artichokes in a light garlic cream sauce. This 30 minute meal shines with flavors of the Mediterranean, and will be an instant dinner hit. 
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Equipment

  • Large skillet

Ingredients  

  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 (1-lb.) pkg. potato gnocchi (such as DeLallo brand) (sub 1 1/2 bags Trader Joe's frozen cauliflower gnocchi)
  • 1/2 cup finely chopped shallots or yellow onion
  • 3 garlic cloves, minced
  • Pinch of crushed red pepper flakes (optional)
  • 1/3 cup julienne-sliced sun-dried tomatoes packed in oil, drained
  • 3 to 4 cups fresh baby spinach
  • 1 (12-oz.) jar marinated artichoke quarters, drained and roughly chopped
  • 2 tsp. Dijon mustard
  • 1/2 cup heavy cream or half-and-half (sub cashew cream – see notes)
  • 1/4 to 1/2 cup vegetable or chicken broth (sub water)
  • 3/4 tsp. kosher salt
  • 1/2 tsp. cracked black pepper
  • 1 to 2 tsp. fresh thyme leaves (or chopped fresh basil leaves)
  • Optional garnish: shaved or grated Parmesan cheese
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Instructions 

  • Heat 2 Tbsp. of the olive oil in a large skillet over medium heat. Once hot, add gnocchi and use a wooden spoon to break apart any that are stuck together. Cook, undisturbed, for 3 minutes, until lightly browned. Stir, and continue cooking, stirring only occasionally, to allow the gnocchi to lightly brown on all sides, for another 6 minutes. Once the gnocchi is golden and tender, transfer to a bowl.
  • To the same skillet over medium heat, add remaining 2 Tbsp. olive oil, along with shallots (or onion), garlic, and red pepper flakes. Cook 3 minutes, until aromatic.
    Add sun-dried tomatoes and spinach; cook until the spinach wilts, 1 to 2 minutes.
  • Stir in artichokes, Dijon mustard, heavy cream or half-and-half, 1/4 cup broth, salt, and pepper; simmer for 2 to 3 minutes, until the sauce comes together. (Note: if you use heavy cream, you'll likely want to add another 1/4 cup broth to thin out the sauce. Feel free to add more or less broth (or water) to achieve desired sauce consistency.)
    Add cooked gnocchi back to skillet; toss to coat. Stir in fresh thyme, and cook 1 more minute. Divide into 4 bowls.

Notes

If using homemade cashew cream in place of heavy cream, pour 2/3 cup boiling water over 1/3 cup raw cashews. Let sit for 30 minutes. When ready to stir in the cream, transfer mixture to a blender and blend until smooth. Pour cashew cream into skillet and stir to combine.
To Store: Store leftovers in the refrigerator for up to 4 days.
To Reheat: Rewarm gently in the microwave or on the stovetop with a splash of vegetable broth or water to help rehydrate the sauce.

Nutrition

Serving: 1cup | Calories: 391kcal | Carbohydrates: 53g | Protein: 8g | Fat: 20g | Saturated Fat: 8.5g | Sodium: 980mg | Fiber: 5g | Sugar: 4g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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4.94 from 16 votes (6 ratings without comment)

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20 Comments

  1. Therese says:

    4 stars
    This is very good, but not great. I ended up adding about a 1/3 c broth as just the cream wasn’t enough “sauce” for me. I liked the mustard and the sun dried tomatoes, and pan frying the gnocchi is definitely the way to go! Next time I’ll add some grilled chicken as others suggested, and maybe play with the spices a bit. It’s definitely good enough to make again! Thanks for sharing!

  2. Guest says:

    5 stars
    Absolutely love this recipe and it’s super versatile. I always use sundried tomatoes because I always have them on hand but I change your other veggies. Sometimes I add mushrooms and green peas or zucchini. Shallots are amazing but I don’t often have them on hand and it’s still good without them!

    1. Jamie Vespa says:

      I’m so glad you enjoyed the recipe, my friend! Thank you for taking the time to leave a review