Sun-dried Tomato Gnocchi in Cream Sauce

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This creamy Gnocchi with Sun-dried Tomatoes and Basil is great for daily meals as well as special occasions. Each bite will be full of flavors and textures.

a plate of sun dried tomato gnocchi in cream sauce

Pillowy gnocchi are always so delightful to eat. Besides gnocchi with asparagus, this gnocchi and sun-dried tomatoes recipe is one of my most favorite ways to enjoy these fluffy dumplings.

In this dish, gnocchi are pan-fried, creating a caramelized crust that enhances the flavors. Then they are combined with sun-dried tomatoes, cream, parmesan cheese, and basil in the same pan to create a beautiful, quick and easy meal.

Main Ingredients

Below are the main ingredients for this recipe:

plates containing ingredients for the recipe

🥔 Potato gnocchi: I personally think gnocchi are best when made from scratch. It is a little time consuming but I find it quite therapeutic. If you can find quality store-bought gnocchi, that will work too.

When I have time, I like to make a large batch following Chef Thomas Keller’s recipe and store the extras in the freezer. His gnocchi recipe calls for baked russet potatoes. And then you need a small amount of flour just enough to hold the dough together.

cutting the dough into gnocchi

🍅 Sun-dried tomatoes and diced fresh tomatoes (seeds removed): the combination of these will add many dimensions to the dish while counterbalancing the richness of the cream sauce. They will bring sweetness, tartness, freshness, juiciness, and different textures. Here I use homemade oven-dried cherry tomatoes.

How to Make Gnocchi with Sun-dried Tomatoes

This sun-dried tomato gnocchi in cream sauce comes together very quickly, so it is best to have all ingredients measured and prepped before turning on your stove.

First, boil gnocchi in a large pot of salted water. Then pan-fry them until lightly caramelized. You can skip the pan-frying step, but it does make the dish more delicious. When I use frozen fresh gnocchi, I just pan-fry them directly without boiling.

draining boiled gnocchi with a slotted spoon
pan fry gnocchi in a pan

Then sauté the garlic and diced tomatoes. If you cook in batches, simply push the gnocchi to one side of the pan and cook the diced tomatoes.

add diced tomatoes to the pan

Add the sun-dried tomatoes and heavy cream. Let everything simmer briefly before stirring in some parmesan cheese.

add sun dried tomatoes to the pan
add cream to the pan
simmer gnocchi with sun dried tomatoes in cream sauce

Finally, add julienned basil, and the dish is now ready to serve. You will find the list of ingredients and detailed instructions in the recipe card below.

⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on FacebookYoutubePinterest and Instagram for the latest updates.

a plate of creamy gnocchi with sun dried tomatoes and basil

Sun-dried Tomato Gnocchi in Cream Sauce

This creamy Gnocchi with Sun-dried Tomatoes and Basil is great for daily meals as well as special occasions. Each bite will be full of flavors and textures.
Author: Sophie
No ratings yet
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 3 people


  • 10 oz uncooked potato gnocchi
  • cooking oil
  • 2 teaspoons minced garlic (about 2-3 cloves)
  • 6 oz fresh tomatoes, seeds removed and diced
  • 2-3 tablespoons sun-dried tomatoes (see Notes for more information)
  • 1/2 cup heavy cream
  • 4 tablespoons grated parmesan cheese
  • basil, julienned
  • salt


  • Bring a large pot of salted water to a boil. Add gnocchi and cook for about 2 minutes until they start to float to the surface. Remove from the pot and drain. Reserve some of the cooking water.
  • While boiling the gnocchi, heat a pan over medium heat. Add oil to coat the bottom and once Step 1 is finished, add drained gnocchi to the pan. Pan fry until both sides are lightly caramelized, about 3-5 minutes in total.
  • Push the gnocchi to one side of the pan (or if your pan is not large enough, transfer them to a plate). Add garlic and sauté until fragrant. Then add diced tomatoes and cook for a minute.
  • Add back the gnocchi to the pan if you set them aside on a plate. Also add sun-dried tomatoes, cream and 2-3 tablespoons of the cooking water. Reduce the heat if needed and simmer for 1-2 minutes.
  • Stir in parmesan cheese. After the cheese has melted, stir in basil. Taste and add some salt if needed. Transfer to serving plates and serve right away.


If you use sun dried tomatoes in oil, wipe off excess oil before using. Also, if they are fairly large, cut into smaller strips. No need to cut if you use sun-dried cherry tomatoes.  If you use dry-packed ones and don’t want too much chewiness, hydrate them in some warm water before using. 
As a main course, this recipe makes 2 generous servings. As an appetizer or a first course, it is enough for 3 or even 4 people.


Calories: 338kcal | Carbohydrates: 40g | Protein: 8g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 454mg | Potassium: 307mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1142IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 4mg
Course: Appetizer, Main Dish
Cuisine: American
Keyword: gnocchi with sun dried tomatoes
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