Creamy Sun-Dried Tomato and Basil Gnocchi

Creamy Sun-Dried Tomato and Basil Gnocchi

Hey there, friend! If you’re looking for a dish that’s creamy, dreamy, and packed with flavor, you’ve come to the right place.

This Creamy Sun-Dried Tomato and Basil Gnocchi is the kind of meal that feels fancy but is secretly a breeze to make.

Imagine pillowy gnocchi smothered in a rich, velvety sauce bursting with the tangy sweetness of sun-dried tomatoes and the fresh, herby kick of basil.

It’s comfort food at its finest, and it’s perfect for those nights when you want something delicious without spending hours in the kitchen.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Cook the Gnocchi
Bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. Once they’re tender and floating to the top, drain them and set aside.

2. Sauté the Aromatics
While the gnocchi cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped sun-dried tomatoes, and sauté until fragrant. This is where the magic starts—those sun-dried tomatoes will release their sweet, tangy flavor into the oil.

3. Create the Creamy Sauce
Pour in heavy cream and bring it to a gentle simmer. Stir in grated Parmesan cheese until it melts into a smooth, luscious sauce. Season with salt, pepper, and a pinch of red pepper flakes for a little kick.

4. Combine and Finish
Add the cooked gnocchi to the skillet and toss to coat them in the creamy sauce. Let everything simmer together for a couple of minutes so the flavors meld. Finally, stir in fresh basil leaves for a pop of color and freshness.

5. Serve and Enjoy
Divide the gnocchi into bowls, garnish with extra basil and a sprinkle of Parmesan, and dig in! This dish is best served immediately while it’s warm and creamy.

Pro Tips

• Sun-Dried Tomatoes: If you’re using oil-packed sun-dried tomatoes, reserve a little of the oil to sauté the garlic—it adds extra flavor!
• Cream Substitute: For a lighter version, swap heavy cream for half-and-half or whole milk, but keep in mind the sauce won’t be as rich.
• Fresh Basil: Add the basil at the very end to keep its vibrant color and fresh flavor.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.
• Freezer: This dish doesn’t freeze well due to the creamy sauce, which can separate when thawed.