This creamy, flavorful and easy-to-make Gnocchi in Sun Dried Tomato Sauce is one of the most loved recipes in my family. The sauce is truly addictive!
I enjoy gnocchi with all kinds of sauces. Kale, Roasted Pepper, Vodka, or simple Marinara are among my favorites. Do you want to know which sauce is my most favorite? Yes, you guessed it, the one I am sharing with you today.
Browned gnocchi covered in smooth and yummy Sun-Dried Tomato Sauce... YUM! Who wouldn't want to try that?
I always brown my gnocchi before adding the sauce. I think they get better flavor and texture this way. So, even though the frying step is optional, I highly encourage you not to skip it. OK, let dive in and start cooking. Did I mention it only takes 20 minutes?
1. Start by boiling the gnocchi according to the package instructions. Rinse well, and place on a large baking tray, just so they don't stick together.
2. In the meantime, drain the oil from the sun-dried tomatoes into a small dish. Place the tomatoes into a food processor (a smoothie cup works great, too), add water, and blend until smooth. You'll end up having a paste with a sour cream consistency.
3. Heat a large, non-stick pan and add 1 ½ tbsp. of the reserved olive oil. Add the gnocchi and fry them for about 5-7 minutes, until they turn golden and a crust forms. After that, remove the gnocchi from the pan.
4. To the same pan, add the pureed tomatoes, red pepper flakes, Half & Half, Parmesan cheese, and a pinch of salt. Cook for about 2-3 minutes, stirring occasionally. You can adjust the consistency of the sauce by adding a little water, if needed.
5. Add the gnocchi to the sauce, stir, and garnish with chopped parsley and Parmesan. Serve.
WATCH HOW TO MAKE GNOCCHI IN TOMATO SAUCE
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Gnocchi in Sun Dried Tomato Sauce
Ingredients
- 18 oz. store-bought potato gnocchi
- 4 oz. sun-dried tomatoes in olive oil
- 1 ½ tbsp. olive oil from the sun-dried tomato jar
- ½ cup water
- 1 cup Half & Half
- 1 cup grated Parmesan cheese
- ½ tsp. red pepper flakes (or to taste)
- freshly chopped parsley, to garnish
- a pinch of salt
Instructions
- Start by boiling the gnocchi according to the package instructions. Rinse well, and place on a large baking tray, just so they don’t stick together.
- In the meantime, drain the oil from the sun-dried tomatoes into a small dish. Place the tomatoes into a food processor (a smoothie cup works great, too), add water, and blend until smooth. You’ll end up having a paste with a sour cream consistency.
- Heat a large, non-stick pan and add 1 ½ tbsp. of the reserved olive oil. Add the gnocchi and fry them for about 5-7 minutes, until they turn golden and a crust forms. After that, remove the gnocchi from the pan.
- To the same pan, add the pureed tomatoes, red pepper flakes, Half & Half, Parmesan cheese, and a pinch of salt. Cook for about 2-3 minutes, stirring occasionally. You can adjust the consistency of the sauce by adding a little water, if needed.
- Add the gnocchi to the sauce, stir, and garnish with chopped parsley and Parmesan. Serve.
Notes
Nutrition
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Amanda says
This was really delicious! And easy! Next time, I might skip boiling the gnocchi and just skillet fry them - that's what the package directions on the brand I bought said to do. But this was super yummy - even all the kids gobbled it up, and an awesome vegetarian dish too.
Tania Sheff says
That's awesome! Thanks for the feedback, Amanda!
Terri says
First time ever making gnocchi and WOW I am impressed. Although I am just getting over radiation for the2nd time on my throat and I have no taste, this was a fantastic meal with garlic bread. Hubs wants this put into our meal rotation for sure. Thank you for an easy And tasty meal.
Tania Sheff says
Thank you so much for reporting back, Terri! I am glad you like it!