You will love this creamy gnocchi with sun-dried tomatoes and basil! It's a super easy and decadent 15 minute recipe that you'll want to devour again and again.
This vegetarian gnocchi recipe makes a great main course or side dish. Ok, I said it would be a while until I did another gnocchi recipe, but apparently that didn't last too long.
It's quickly becoming one of my top favorite comfort foods, and gnocchi recipes tend to do well on my blog. When this idea came to me, I ran with it. Happy I did. And hopefully you will be too!
This recipe is crazy quick (like it'll take you 20 minutes if you go slow kinda quick). My kinda recipe.
Busy weeknights, lazy weekends, and midnight snacks are covered. 😉
As always, my gnocchi recipes are made in one pan, and you don't need to worry about cooking the gnocchi separately. It cooks right in the sauce and thickens it up beautifully.
This easy gnocchi recipe is intended to be made with the shelf-stable store-bought gnocchi to save time (find it in the dry pasta aisle or sometimes in the refrigerated pasta section where you'd find tortellini etc.).
If you love this one-pan technique but would prefer to use ravioli, try my creamy Tuscan ravioli for a similar and equally delicious recipe!
Looking for more easy gnocchi sauce ideas that cook up like this recipe? You've come to the right blog. I also have these:
- Chicken Bacon Gnocchi
- Spinach and Artichoke Gnocchi
- 15 Minute Creamy Alfredo Gnocchi
- One Pan Gnocchi alla Vodka
- One Pan Creamy Gnocchi with Sausage
- Creamy Tomato Gnocchi
- Creamy Mushroom and Spinach Gnocchi (one of my all-time most popular recipes!)
I hope you love this sun-dried tomato and basil gnocchi recipe! Let me know in the comments if you've tried it or if you have any questions.
Gnocchi with a Creamy Sun-dried Tomato and Basil Sauce
- 1 tablespoon butter
- 4 cloves garlic minced
- 1 teaspoon Dijon mustard
- 2 tablespoons julienned sun-dried tomatoes (I used the kind packed in oil)
- 1/2 cup dry white wine e.g. sauvignon blanc
- 1 cup heavy/whipping cream
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated parmesan cheese
- Generous handful fresh basil sliced thin
- Salt & pepper to taste
- In a skillet over medium-high heat, melt the butter.
- Add the garlic to the skillet and cook for 30 seconds.
- Stir in the Dijon mustard, sun-dried tomatoes, and white wine. Cook for 2 minutes.
- Add the cream and gnocchi to the pan. Give it a good stir and cover the pan. Reduce the heat to medium and cook for 5 minutes.
- Stir in the parmesan and basil. Cook for a couple more minutes. Give the gnocchi a taste and if it's not quite done cooking, give it a couple more minutes. Season with salt & pepper as needed. Serve immediately.
- The gnocchi will cook right in the sauce. There's no need to pre-cook it.
- Makes 4 reasonably sized portions (but I'd add a side salad or garlic bread or something if you're feeding really hungry people). Easily feeds more as a side.
- If you don't want to use white wine for whatever reason, try subbing chicken broth. If you have to keep it vegetarian, veggie broth will work too.
- This dish doesn't reheat very well (the sauce tends to separate). I suggest eating it fresh.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.