This Creamy Pesto Gnocchi with Sundried Tomatoes is the kind of meal that proves comfort food can still feel bright and vibrant. Soft, pillowy gnocchi are coated in a luscious pesto cream sauce, accented by the sweet tang of sun-dried tomatoes and a hint of garlic. It’s rich without being heavy, fresh without being overly light, and comes together in minutes—perfect for busy evenings or a relaxed weekend dinner. I once tried this using oat milk in place of heavy cream, and it still turned out silky and satisfying, with the pesto bringing all the buttery, herbal aroma you expect. This dish is rustic, indulgent, and balanced, making it a go-to recipe whenever you crave something warm and effortlessly delicious.
Why You’ll Love This Recipe
This recipe is ideal for those who want high-impact flavor with minimal effort. The gnocchi cooks quickly, the sauce comes together in one pan, and the entire dish feels luxurious and satisfying. The combination of basil pesto, cream, and sun-dried tomatoes creates a beautiful harmony of richness, brightness, and subtle sweetness. It’s versatile enough to pair with protein, easy to adapt for dairy-free diets, and excellent for weeknights when you want something impressive without a lot of prep.
Print
Creamy Peto Gnocchi with Sundried Tomatoes – A Rich, Herby Comfort Dish
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A quick and luxurious Italian-inspired dish featuring pillowy gnocchi tossed in a creamy pesto sauce with sun-dried tomatoes and Parmesan. This one-pan meal delivers rich, herby flavor and comes together in under 20 minutes — perfect for busy weeknights.
Ingredients
- 1 pound potato gnocchi (store-bought or homemade)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 3/4 cup heavy cream (or coconut cream for dairy-free)
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 2 cups baby spinach (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Bring a pot of salted water to a boil and cook gnocchi according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for another 1–2 minutes.
- Stir in heavy cream and pesto, bringing the mixture to a gentle simmer.
- Add the cooked gnocchi and toss to coat evenly in the sauce.
- Stir in Parmesan and spinach (if using) and cook for 1–2 minutes, until the spinach wilts and the sauce thickens slightly.
- Season with salt and pepper to taste, then garnish with fresh basil before serving.
Notes
- For extra protein, add grilled chicken or shrimp.
- Use sun-dried tomatoes packed in oil for the best flavor and texture.
- Can substitute half-and-half or milk for a lighter sauce.
- This dish reheats well and can be stored in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Method: Sautéed
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Gnocchi – Soft potato dumplings that cook in minutes and absorb the creamy pesto sauce beautifully. Both shelf-stable and fresh gnocchi work well.
Pesto – The heart of the dish. Use a high-quality basil pesto for vibrant herbal flavor. Homemade or store-bought both shine here.
Sun-Dried Tomatoes – Add a sweet-tart depth that cuts through the creaminess. Oil-packed sun-dried tomatoes are ideal for better texture and flavor.
Garlic – Provides warmth and aromatic depth, enhancing the pesto’s natural richness.
Heavy Cream – Creates the velvety base of the sauce. Swap with coconut milk or oat milk for a lighter or dairy-free alternative.
Parmesan Cheese – Adds a nutty, savory element that thickens the sauce and complements the pesto.
Butter – Helps sauté the garlic and lends richness to the sauce.
Olive Oil – Used for cooking and incorporating the sun-dried tomatoes’ flavors.
Spinach (Optional) – Adds color, nutrients, and a gentle earthiness that works beautifully with pesto.
Salt and Black Pepper – Essential for seasoning and balance.
Directions
Bring a pot of salted water to a boil and cook the gnocchi according to package directions—usually 2–3 minutes, or until they float. Drain and set aside.
In a large skillet, melt the butter with a drizzle of olive oil over medium heat. Add the garlic and sauté briefly until fragrant. Stir in the sun-dried tomatoes and cook for a minute to release their flavor.
Pour in the heavy cream and let it warm gently. Add the pesto, stirring until fully combined into a smooth, creamy sauce. Season with salt and black pepper to taste.
Fold in the cooked gnocchi and stir until coated. Add spinach if using, letting it wilt for a minute. Stir in the Parmesan cheese, allowing it to melt into the sauce and thicken slightly.
Serve immediately, topped with additional Parmesan and a few extra sun-dried tomato strips if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people generously. Preparation takes about 10 minutes, and cooking requires 10–12 minutes, for a total time of 20–22 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream, milk, or water to loosen the sauce. Avoid high heat, as it may cause the sauce to separate.
Variations and Customizations
Chicken or Shrimp – Add cooked chicken or sautéed shrimp for extra protein.
Vegan Option – Use vegan pesto, coconut milk, and dairy-free Parmesan.
Extra Greens – Stir in kale, arugula, or peas for more color and nutrients.
Spicy Kick – Add red pepper flakes or a touch of chili oil for heat.
Nutty Finish – Sprinkle toasted pine nuts or almonds on top for crunch.
Herb Boost – Add fresh basil or parsley for brighter flavor.
Mushroom Addition – Sauté mushrooms before adding garlic for an earthy twist.
Tomato Blend – Mix in fresh cherry tomatoes alongside the sun-dried ones for more sweetness.
Lemon Twist – A squeeze of lemon juice brightens the dish beautifully.
Charred Gnocchi Version – Pan-fry the cooked gnocchi in butter or oil until crispy before mixing with the sauce.
FAQs
1. Can I use frozen gnocchi?
Yes, frozen gnocchi works well—cook according to package instructions.
2. Is store-bought pesto okay?
Absolutely. High-quality store-bought pesto is convenient and flavorful.
3. Can I make this dairy-free?
Yes—use dairy-free pesto, coconut milk, and vegan Parmesan.
4. Do I need to soak sun-dried tomatoes?
If they’re dry-packed, yes. Soak in warm water for 10 minutes. Oil-packed can be used directly.
5. Can I add vegetables?
Spinach, peas, mushrooms, and cherry tomatoes are all excellent additions.
6. How do I keep the sauce from getting too thick?
Add a splash of milk, cream, or pasta water to loosen it.
7. Is this dish freezer-friendly?
Cream-based sauces don’t freeze well, so freezing is not recommended.
8. What protein pairs well with this?
Grilled chicken, sautéed shrimp, or baked salmon all pair beautifully.
9. Can I serve this without cream?
Yes—use more pesto and a bit of pasta water for a lighter, oil-based version.
10. What side dishes work best?
A simple green salad, garlic bread, or roasted vegetables complement it well.
Conclusion
The Creamy Pesto Gnocchi with Sundried Tomatoes is a rich, flavorful, and satisfying dish that comes together with ease. Luxurious gnocchi, silky pesto cream sauce, and bursts of sweet-tart sun-dried tomatoes create a meal that feels both indulgent and comforting. Whether you’re cooking for a busy weeknight or want to serve something impressive with minimal effort, this dish offers the perfect balance of texture, freshness, and heartwarming flavor. Enjoy it warm, creamy, and topped with plenty of Parmesan for the ultimate comfort experience.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!