I remember the first time I nailed my Sun-Dried Tomato Gnocchi—it was one of those baking breakthroughs that stay with you. After a few wobbly batches where the gnocchi either stuck to the pot or felt way too dense, everything finally clicked. The potatoes had the right texture, and the sun-dried tomato flavor was perfectly balanced. Since then, this Sun-Dried Tomato Gnocchi has become my go-to for family dinners and even casual get-togethers. It’s just the kind of dish that brings warmth and comfort to the table without demanding hours in the kitchen.
This recipe holds a special place in my kitchen rotation because it’s approachable yet brings those rich, savory notes from a good sun-dried tomato sauce to each tender bite. Whether I’m whipping this up on a chilly evening or serving it when friends are over, the smiles say it all. It’s one of those dishes that feels fancy but is truly simple. If you’ve ever hesitated about making Italian potato gnocchi at home, I promise this will make it feel doable and delicious. Plus, baking gnocchi at home means you’re in control of every ingredient and flavor.
I invite you to try this Sun-Dried Tomato Gnocchi recipe with the same excitement I had when I first mastered it. Think of it as a cozy kitchen project that pays off big with every forkful. It combines the softness of homemade gnocchi with that tangy, sweet depth of sun-dried tomato sauce, achieving a balance that’s hard to find in store-bought versions. So grab your mixing bowl, and let’s bring a little Italian comfort into your home kitchen today. And if you’re curious about more ways to enjoy gnocchi, there’s a lovely sausage gnocchi meal you might want to peek at too, adding even more delicious ideas for your cooking adventures.
What You’ll Need for This Sun-Dried Tomato Gnocchi:
Here’s the ingredient list for making this Sun-Dried Tomato Gnocchi that’s simple but packed with flavor:
- 2 pounds of russet potatoes (about 4 medium-sized) – These are perfect for Italian potato gnocchi because they’re starchy but not too wet.
- 2 cups all-purpose flour, plus extra for dusting – You can swap in a bit of gluten-free flour if needed, though the texture changes slightly.
- 1 large egg, beaten – Adds a little richness and helps bind the dough without weighing it down.
- ½ cup sun-dried tomatoes, chopped finely – I prefer sun-dried tomatoes packed in oil for better flavor, but dry-packed works if you soak them first in warm water.
- 1 teaspoon salt – A basic but must-have to bring out all the flavors.
- ½ cup grated Parmesan cheese – This adds that extra umami note that complements the tomato beautifully.
- 2 tablespoons olive oil – Helps in mixing and gives a lovely sheen to the finished gnocchi.
Don’t worry if you don’t have sun-dried tomatoes on hand; I’ve used about 1 cup of sun-dried tomato sauce instead, and it works beautifully, especially when blended into the cream sun-dried tomato pasta style sauce later.
You’ll find most of these ingredients at regular grocery stores, and they’re affordable. Potatoes and flour are pantry staples, while Parmesan and sun-dried tomatoes might be a bit of a treat but last a long time in your fridge.
One quick prep tip: boil your potatoes a day ahead if you want to save active cooking time—it actually helps reduce moisture, making the gnocchi dough easier to work with. You can store cooked potatoes wrapped in plastic in the fridge for up to 2 days before making your gnocchi.
I always add a little extra Parmesan in my dough for that slight cheesy kiss in each bite—my family loves it that way!
How to Make This Sun-Dried Tomato Gnocchi:
Let’s make this Sun-Dried Tomato Gnocchi step-by-step. From start to finish, you’re looking at about 90 minutes, but much of that is hands-off time.
- Bake or boil your potatoes: I prefer baking them whole in the oven at 400°F until tender, which takes about an hour. Baking helps keep the potatoes drier than boiling, a big plus for gnocchi dough texture. If you prefer boiling, peel once cool, then mash.
- Mash the potatoes: Use a potato ricer or masher to get a fluffy base free of lumps. This step is key because lumps can make the dough uneven. Your kitchen will start smelling lovely with the warm potatoes.
- Add salt, Parmesan, olive oil, and sun-dried tomatoes: Mix these in well, making sure those sun-dried bits are evenly distributed.
- Incorporate the beaten egg: This gentle binder helps your dough hold together without becoming tough.
- Gradually mix in the flour: Start with 1 ½ cups and gently combine. Add more flour as needed to create a soft dough that’s not sticky but still tender. Be careful not to overwork the dough—this step is where a gentle hand makes all the difference with your Sun-Dried Tomato Gnocchi.
- Form the dough into rolls: About 1-inch thick, then cut into bite-sized pieces. Roll each piece lightly over a fork to create charming ridges that help cling to your sun-dried tomato sauce later.
- Cook the gnocchi: Boil a large pot of salted water and cook the gnocchi in batches. When they float to the surface, give them 30 seconds more, then fish them out with a slotted spoon. If your Sun-Dried Tomato Gnocchi looks like soft little pillows bobbing happily, you’re on track!
- Toss in your sun-dried tomato sauce: Whether you use a pre-made sun-dried tomato sauce or a cream sun-dried tomato pasta sauce, gently coat your gnocchi to let all those flavors mingle.
While your Sun-Dried Tomato Gnocchi cooks, you can tidy up your kitchen or even prepare a simple side salad. The whole house will smell heavenly, and you’ll be ready to enjoy a comforting, satisfying meal shortly.
If you want to speed things up, you can prepare the gnocchi dough the night before and refrigerate it tightly wrapped—the shape and texture hold up well when cooked fresh the next day.
Serving Your Sun-Dried Tomato Gnocchi:
Now onto the best part: enjoying your Sun-Dried Tomato Gnocchi! In my kitchen, I love serving this dish warm, straight from the pan, with a sprinkle of fresh basil or parsley for color and a dusting of extra Parmesan on top.
This gnocchi pairs beautifully with a crisp white wine or a simple mixed green salad for a fresh contrast to the rich, tomatoey flavors. I’ve served this at both casual weeknight dinners and more festive family gatherings—it’s a real crowd-pleaser that fits the occasion.
A tip for presentation: add some toasted pine nuts or a drizzle of high-quality olive oil just before serving. It adds texture and a subtle nutty depth.
If you have leftovers (which rarely happen!), they reheat beautifully in a skillet with a little extra sauce or butter, turning into a perfect next-day quick meal.
Seasonally, I love tossing in fresh spinach or sautéed mushrooms to make the Sun-Dried Tomato Gnocchi feel even more hearty on chilly days. My family can’t get enough of these variations.
If you want another delicious twist, check out this sausage gnocchi recipe from CakesByBelinda I adore—it adds a wonderful meaty flavor that complements the Sun-Dried Tomato Gnocchi beautifully.
Common Questions About This Sun-Dried Tomato Gnocchi:
Can I make this Sun-Dried Tomato Gnocchi ahead of time?
Absolutely! You can prepare the dough and shape the gnocchi, then freeze them on a baking sheet until solid. Once frozen, transfer to a sealed bag. Cook directly from frozen by adding an extra minute or two to the boiling time. It’s a great way to have this delicious dish ready whenever you want.
What’s a good substitute for sun-dried tomatoes in this recipe?
You can try roasted red peppers or even fresh cherry tomatoes cooked down to a sauce. The flavor will be milder, but it still brings a nice touch to your homemade gnocchi recipe.
How do I know when my gnocchi dough is the right consistency?
It should be soft and slightly sticky but not wet. If it’s too sticky to handle, sprinkle on a little more flour, but be careful not to overdo it—too much flour makes heavy gnocchi.
Can I make this Sun-Dried Tomato Gnocchi vegan?
Yes! Swap the egg for a flaxseed “egg” (1 tablespoon ground flaxseed + 3 tablespoons water) and use nutritional yeast instead of Parmesan. The texture shifts slightly but still delicious.
Do I have to use a fork for the ridges?
Rolling gnocchi over a fork creates the traditional ridges that hold sauce wonderfully, but if you’re short on time, simply pressing them with your thumb works just fine too.
What’s the best way to store leftover Sun-Dried Tomato Gnocchi?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a little oil or butter.
Can I adjust the recipe for different pan sizes or portions?
Yes, this recipe scales nicely. You might have to adjust the cooking time slightly depending on how many gnocchi you cook per batch, but the method stays the same.
If you want to see a lovely cream sun-dried tomato pasta style of this dish, try the Creamy Sun-Dried Tomato Gnocchi – Craving California version—it’s wonderfully decadent and a nice switch-up for fans of rich sauces.
Final Thoughts on This Sun-Dried Tomato Gnocchi:
This Sun-Dried Tomato Gnocchi recipe is one I always turn to when I want something comforting but a little special. It has that gentle, satisfying bite of Italian potato gnocchi combined with the tangy, rich flavor of sun-dried tomato that feels both homey and inspired. The balance of textures and flavors keeps it coming back to my kitchen and my children’s plates.
My Top Tips for This Sun-Dried Tomato Gnocchi:
- Use russet potatoes baked rather than boiled for the fluffiest dough.
- Don’t overwork the dough; gentle mixing makes tender gnocchi.
- Roll each piece to create ridges that grip that delicious sun-dried tomato sauce like a charm.
For a fun twist, try adding fresh herbs like thyme or rosemary to the dough, swirl in a basil pesto with the sauce, or toss cooked gnocchi with sun-dried tomatoes and mushrooms for a hearty meal.
Almost every time, the version with extra Parmesan and sun-dried tomato sauce wins the biggest smiles at my table.
I encourage you to make this Sun-Dried Tomato Gnocchi your own. Bake it for family, friends, or a cozy night in, and watch how this simple recipe turns into a lifetime favorite.
You’ll love the way your kitchen smells, the way your guests react, and most of all, the joy of making such a satisfying homemade dish with your own hands.
If you liked this recipe, you might also enjoy the saucy sun-dried tomato gnocchi variations out there—here’s a lovely one to check out and another decadent creamy sun-dried tomato pasta you can try for a new take.
Happy baking, fellow friends, and enjoy every moment with your homemade Sun-Dried Tomato Gnocchi!
For more inspiration, be sure to look into this sausage gnocchi recipe from CakesByBelinda, and if you’re curious about different sauce ideas, check out the Saucy Sun Dried Tomato Gnocchi or the creamy version at Craving California. Lastly, for a community feel, there’s a fantastic discussion about Sunday Dinner Potato Gnocchi with Sun-dried Tomato Paste on Facebook.
Sun-Dried Tomato Gnocchi
Light and flavorful sun-dried tomato gnocchi combines pillowy potato dumplings with the rich, tangy taste of sun-dried tomatoes for an irresistible Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 500g potato gnocchi
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 1/4 cup pine nuts, toasted (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add the chopped sun-dried tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally.
- Toss the cooked gnocchi into the skillet and stir to coat them evenly with the tomato and garlic mixture.
- Season with salt and pepper to taste.
- Remove from heat and stir in grated Parmesan cheese and fresh basil.
- Serve warm, garnished with toasted pine nuts if desired.
Notes
For an extra creamy texture, stir in a splash of heavy cream or a dollop of ricotta cheese before serving.