Creamy pesto gnocchi with sun-dried tomatoes is a quick skillet dinner built around soft potato dumplings, fragrant basil pesto and a silky cream sauce. Chopped sun-dried tomatoes bring a concentrated, slightly tangy note that keeps the dish from tasting one-dimensional. A few minutes in boiling water and a gentle finish in the skillet are enough for a comforting meal.
RECIPE CARD
Creamy Pesto Gnocchi with Sun-Dried Tomatoes
Ingredients
- 1 pound 2 ounces (500 g) potato gnocchi, shelf-stable or refrigerated
- 1/2 cup basil pesto
- 1/2 cup heavy cream
- 1/4 cup chopped sun-dried tomatoes, drained if packed in oil
- 2 tablespoons olive oil
- 1 garlic clove, finely minced
- 1 tablespoon finely grated Parmesan, plus more to taste, optional
- A small handful of fresh basil leaves, for serving
- Salt and freshly ground black pepper, to taste
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Cook the Gnocchi: Bring a large pot of water to a steady boil and season it lightly with salt. Add the gnocchi, stir once to keep pieces…
- Soften the Garlic and Tomatoes: While the water heats or the gnocchi cooks, warm the olive oil in a wide skillet over medium heat. Add the minced garlic and…
- Make the Creamy Pesto Sauce: Turn the heat to medium-low. Pour the heavy cream into the skillet and stir it through the softened tomatoes. Add the pesto and mix…
- Coat the Gnocchi: Add the drained gnocchi to the skillet. Fold it through the sauce with a broad spoon or silicone spatula rather than stirring vigorously. Warm…
- Serve with Parmesan and Basil: Divide the gnocchi among three shallow bowls while it is still warm. Sprinkle with the grated Parmesan if using it and add torn fresh…
This version serves three in about 25 minutes. Save gnocchi cooking water before draining: its starch loosens the sauce and helps it cling. Use moderate heat once the pesto goes into the pan so the cream stays smooth and the basil keeps its color. Finish with Parmesan and fresh basil after plating.
Why You’ll Love It
- Fast dinner: Store-bought gnocchi cooks in minutes and needs no separate baking time.
- Balanced flavor: Tangy sun-dried tomatoes cut through the creamy basil sauce.
- Simple finish: Parmesan and fresh basil make the bowls feel complete without more cooking.
Ingredients
- 1 pound 2 ounces (500 g) potato gnocchi, shelf-stable or refrigerated
- 1/2 cup basil pesto
- 1/2 cup heavy cream
- 1/4 cup chopped sun-dried tomatoes, drained if packed in oil
- 2 tablespoons olive oil
- 1 garlic clove, finely minced
- 1 tablespoon finely grated Parmesan, plus more to taste, optional
- A small handful of fresh basil leaves, for serving
- Salt and freshly ground black pepper, to taste
Potato gnocchi from different packages can vary in size and cooking time. Follow the package directions and remove the dumplings once they float and are tender. Choose a pesto you like on its own, since it provides much of the sauce’s flavor. If the sun-dried tomatoes are dry rather than oil-packed, soak them briefly in warm water before chopping. Drain oil-packed tomatoes so their oil does not make the cream sauce heavy.
Set a wide skillet beside the pot and keep a heatproof cup nearby for the starchy cooking water. The sauce is easiest to control when everything is ready before boiling begins. Pesto and Parmesan may already contain plenty of salt, so wait until the finished sauce has been tasted before adding more. Tear the basil leaves at the end rather than cooking them in the cream.
Step-by-Step Instructions
Step 1: Cook the Gnocchi
Bring a large pot of water to a steady boil and season it lightly with salt. Add the gnocchi, stir once to keep pieces from sticking, and cook according to the package, often two to three minutes. They usually rise to the surface when nearly done; test one to make sure the center is tender. Before draining, scoop out about half a cup of the cooking water. Drain gently in a colander or lift the gnocchi with a slotted spoon. Avoid leaving cooked gnocchi in the hot water while the sauce is prepared, because it can turn too soft.
Step 2: Soften the Garlic and Tomatoes
While the water heats or the gnocchi cooks, warm the olive oil in a wide skillet over medium heat. Add the minced garlic and stir for about 30 to 60 seconds, just until fragrant. Do not let it brown deeply, or the sauce can taste bitter. Add the chopped sun-dried tomatoes and cook for another two minutes, stirring so they soften and scent the oil. Reduce the heat if the garlic begins to color too fast. A wide skillet gives you room to fold in the gnocchi later without crushing it.
Step 3: Make the Creamy Pesto Sauce
Turn the heat to medium-low. Pour the heavy cream into the skillet and stir it through the softened tomatoes. Add the pesto and mix until the sauce is evenly green with visible tomato pieces. Let it bubble gently for two to three minutes, stirring often; a hard boil can make the cream reduce too quickly and dull the basil. If the sauce thickens before the gnocchi is ready, stir in one or two tablespoons of the reserved cooking water. It should coat a spoon but still move easily around the pan.
Step 4: Coat the Gnocchi
Add the drained gnocchi to the skillet. Fold it through the sauce with a broad spoon or silicone spatula rather than stirring vigorously. Warm for one to two minutes, just long enough for the dumplings to take on the sauce. Add more reserved cooking water a tablespoon at a time if the sauce looks pasty; it will tighten slightly as it stands. Taste, then add black pepper and only as much salt as needed. The tomatoes, pesto and Parmesan can all contribute salt, so a small final adjustment is better than seasoning heavily at the start.
Step 5: Serve with Parmesan and Basil
Divide the gnocchi among three shallow bowls while it is still warm. Sprinkle with the grated Parmesan if using it and add torn fresh basil leaves. Offer extra Parmesan at the table rather than piling it on every serving. If the sauce has thickened during plating, loosen the remaining portion with a splash of warm cooking water. Serve promptly: gnocchi is at its softest just after cooking, and its sauce looks glossiest before it cools. A crisp vegetable side adds contrast to the rich, tender dumplings.
Substitutions & Variations
Refrigerated and shelf-stable potato gnocchi both work; check each package for its own boiling time. You can replace a little of the cream with cooking water for a lighter sauce, though it will be less rich. If you make pesto at home, blend basil with olive oil, Parmesan, pine nuts and garlic, then taste it before adding it to the pan. For more vegetables, fold in a handful of baby spinach with the gnocchi until wilted. A pinch of chili flakes adds gentle heat, while an extra spoonful of chopped sun-dried tomatoes gives the sauce a sharper edge.
What to Serve With
A green salad with a bright dressing is a useful contrast to the creamy sauce. Roasted vegetables are another option; our garlic lemon roasted cauliflower steaks offer a crisp, citrusy side. For a more colorful shared table, try the grilled halloumi salad with watermelon and mint. Keep the side portions modest if serving the gnocchi as the main course, since the dumplings and cream make it substantial.
Frequently Asked Questions
Can I use frozen gnocchi?
Yes. Cook it from frozen according to its package directions, then lift it out as soon as it is tender. Do not thaw it in a pile first, which can make the dumplings stick together. Reserve cooking water before draining as usual.
How can I keep the sauce from becoming too thick?
Keep the heat gentle after adding the cream and pesto. Save at least half a cup of cooking water and add small splashes while folding in the gnocchi. The starch helps the sauce stay smooth while making it loose enough to coat the dumplings.
How should I store and reheat leftovers?
Cool leftovers promptly and refrigerate in a covered container for up to three days. Reheat gently in a skillet with a splash of water or cream, stirring carefully until hot. Add fresh basil after reheating; it will taste brighter than basil stored in the sauce.