Creamy, velvety sauce studded with sundried tomatoes and wilted spinach meets golden, pillowy gnocchi in a dish that’s comforting enough for a weeknight but impressive enough for guests. This “Marry Me” version swaps the usual chicken for gnocchi (or any short pasta) and leans on tomato paste, jarred sundried tomatoes, and plenty of parm for richness. It’s the kind of skillet supper that comes together quickly, smells irresistible, and keeps well for leftovers.
Why you’ll love this dish
This recipe hits a sweet spot: quick to make, deeply flavorful, and forgiving if you need to swap ingredients. The sundried tomatoes bring concentrated tomato umami, the cream and parmesan create a silky finish, and pan-frying the gnocchi adds an irresistible crunchy contrast to the soft interior.
“The first bite felt like a hug in a bowl — creamy, tangy sundried tomatoes with crispy gnocchi. Perfect weeknight comfort food.” — a regular at my dinner table
It’s also flexible. Use gnocchi for a pillowy experience or substitute a short pasta like rigatoni or penne if that’s what you have. If you like spinach-forward dishes, you’ll appreciate how the leaves wilt into the sauce. For more gnocchi-forward inspiration, check this related creamy recipe for an alternate spinach-cheese combo: creamy gnocchi with spinach and feta.
The cooking process explained
Before you start, here’s a quick overview so you know what to expect:
- Sauté aromatics and sundried tomatoes to build a fragrant base.
- Add tomato paste and vegetable broth to loosen into a simmering sauce.
- Pan-fry the gnocchi separately until golden and crisp.
- Finish the sauce with cream, cheese, basil, and spinach, then toss everything together.
Timing tip: the sauce reduces slightly while the gnocchi cooks, so you’ll end up with a thick, clinging sauce that coats each piece. Multi-tasking (two pans) is fine, but you can also cook the gnocchi first and keep it warm while you finish the sauce.
What you’ll need
- 18 oz (about 510 g) gnocchi — or 18 oz short pasta like penne or rigatoni
- 2 tbsp olive oil (ideally the oil from the sundried tomato jar)
- 1/2 red onion, diced
- 3 cloves garlic, minced
- 1 pinch red pepper or chili flakes (adjust to taste)
- 2 tsp mixed Italian seasoning
- 1/3 cup sundried tomatoes, chopped (if packed in oil, chop with some oil; if dry-packed, rehydrate in warm water for 10 minutes)
- 2 tbsp tomato paste (puree)
- 2/3 cup vegetable broth
- 2/3 cup heavy (double) cream
- 3/4 cup parmesan-style cheese, finely grated (use real Parmigiano-Reggiano for best flavor)
- 1 small bunch basil, chopped (reserve some for garnish)
- 1–2 handfuls baby spinach, chopped
- Salt and freshly ground black pepper
Notes and substitutions:
- For a lighter version, swap half-and-half for heavy cream, though the sauce will be thinner.
- Vegan swap: use plant-based cream and a vegan parmesan; choose gnocchi made without egg or use short pasta.
- If you don’t have jar oil from sundried tomatoes, use good-quality extra virgin olive oil and add a splash of balsamic for depth.
Step-by-step instructions
- Heat a large, deep saucepan over low–medium heat. Add a little olive oil (preferably the oil from the sundried tomato jar). Sauté the diced red onion until it’s soft and translucent, about 5 minutes.
- Add the minced garlic, red pepper flakes, Italian seasoning, a pinch of salt and pepper, and the chopped sundried tomatoes. Continue to sauté for 2–3 minutes until fragrant and softened.
- Stir in the tomato paste and cook for another 1–2 minutes to deepen its flavor.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Partially cover and let it reduce slightly while you fry the gnocchi — the sauce should thicken a bit but stay saucy.
- In a separate large frying pan, heat a layer of olive oil over low–medium heat (again, sundried tomato oil is ideal). Add the gnocchi in a single layer and pan-fry slowly, turning occasionally, until crisp and golden on all sides — this can take about 8–12 minutes. Low and slow helps cook the centers without burning the outsides.
- When the gnocchi are nearly done (or in the last 2–3 minutes), finish the sauce: add the heavy cream and grated parmesan to the simmering tomato base. Stir over very gentle heat until the cheese has melted and the sauce is smooth.
- Add the chopped spinach and basil to the sauce and stir just until the greens are starting to wilt.
- Toss the crispy gnocchi into the sauce to coat evenly. Taste and adjust seasoning with salt and black pepper.
- Plate immediately, garnish with extra basil and a grating of parmesan, and serve hot.
Best ways to enjoy it
Serve this gnocchi straight from the pan for maximum creaminess and crunch contrast. Pair with:
- A crisp green salad (lemon vinaigrette cuts through the creaminess).
- Roasted vegetables like asparagus or broccolini for texture contrast.
- Crusty bread to sop up the sauce.
If you want to pair proteins, a light pan-seared fish or simple grilled chicken works well. For a surf-and-turf cross, consider a rich tomato-based seafood dish like creamy Tuscan shrimp — the flavors are complementary without competing.
Plating idea: spoon the saucy gnocchi into shallow bowls, top with a few whole basil leaves and a drizzle of the sundried tomato oil for gloss and extra flavor.
Storage and reheating tips
- Fridge: Store leftovers in an airtight container for up to 3 days. The sauce will continue to thicken as it cools.
- Freezing: This dish freezes okay but texture may change (gnocchi can get a bit softer). Cool completely, pack into freezer-safe containers, and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Rewarm gently on the stove over low heat with a splash of milk, cream, or broth to loosen the sauce. Avoid high heat which can separate the cream. Microwaving works in a pinch; stir and add liquid in 30–45 second bursts to maintain creaminess.
Food safety: refrigerate within two hours of cooking and always reheat to at least 165°F (74°C).
Pro chef tips
- Use the oil from sundried tomatoes for sautéing — it adds immediate tomato depth. If using dry-packed tomatoes, rehydrate them and reserve some of the soaking liquid to stir into the sauce for extra flavor.
- Don’t crowd the pan when frying gnocchi. Work in batches if necessary to get that even golden crust.
- Let the tomato paste brown slightly before adding liquid — this develops richer flavor and removes the raw edge.
- Grate your parmesan fresh. Pre-grated can contain anti-caking agents that prevent smooth melting.
- If your sauce seems too thin after the cream, simmer gently uncovered for a few minutes. If it becomes too thick, whisk in small amounts of broth or cream to reach the desired texture.
Creative twists
- Add protein: seared chicken breasts, browned Italian sausage, or shrimp fold in beautifully.
- Make it smoky: swap in smoked paprika or toss a small amount of roasted red pepper into the sauce.
- For nuttier depth: finish with a tablespoon of browned butter instead of plain oil before serving.
- Low-carb: substitute gnocchi with cauliflower gnocchi or use short low-carb pasta alternatives.
- Herby lift: stir in a spoonful of fresh lemon zest when finishing the sauce for brightness.
Common questions
Q: Can I use dried gnocchi or frozen gnocchi?
A: Yes. Frozen gnocchi generally pan-fry well straight from frozen (just expect a slightly longer cook). If using dried/packaged fresh gnocchi, follow package directions; you may need to boil first unless the package specifies pan-frying.
Q: Can this recipe be made dairy-free or vegan?
A: Absolutely. Use a plant-based cream (oat, soy, or cashew cream work well) and a vegan parmesan substitute. Ensure your gnocchi is egg-free if you need it fully vegan.
Q: How long does this take from start to finish?
A: Active time is about 30–35 minutes. Sautéing and sauce-building takes 10–12 minutes, pan-frying gnocchi 8–12 minutes, and finishing another 5 minutes.
Q: My sauce separated when reheating — help!
A: Reheat gently over low heat and add a splash of broth or cream while whisking. High heat causes cream to split. If separation occurs, a little cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) whisked in can help re-emulsify.
Q: Can I skip pan-frying the gnocchi?
A: You can; boil or sauté quickly for a softer finish. The texture contrast is a highlight of the dish, but boiled gnocchi will still be delicious when tossed in the sauce.
If you want more creamy, comforting skillet pasta ideas, try swapping flavors with similar recipes to keep weeknights interesting.
Creamy Sundried Tomato Gnocchi
Ingredients
Pasta and Sauce Base
- 18 oz gnocchi or short pasta like penne or rigatoni
- 2 tbsp olive oil (preferably from sundried tomato jar)
- 1/2 medium red onion, diced
- 3 cloves garlic, minced
- 1 pinch red pepper or chili flakes adjust to taste
- 2 tsp mixed Italian seasoning
- 1/3 cup sundried tomatoes, chopped if packed in oil, chop with some oil; if dry-packed, rehydrate in warm water for 10 minutes
- 2 tbsp tomato paste (puree)
- 2/3 cup vegetable broth
- 2/3 cup heavy (double) cream
- 3/4 cup parmesan-style cheese, finely grated (use real Parmigiano-Reggiano for best flavor)
- 1 small bunch basil, chopped reserve some for garnish
- 1-2 handfuls baby spinach, chopped
- Salt and freshly ground black pepper
Instructions
Preparation
- Heat a large, deep saucepan over low–medium heat. Add a little olive oil (preferably the oil from the sundried tomato jar).
- Sauté the diced red onion until it’s soft and translucent, about 5 minutes.
- Add the minced garlic, red pepper flakes, Italian seasoning, salt, pepper, and chopped sundried tomatoes. Continue to sauté for 2–3 minutes until fragrant.
- Stir in the tomato paste and cook for another 1–2 minutes to deepen the flavor.
- Pour in the vegetable broth and bring to a simmer. Cover partially and let it reduce slightly.
Cooking Gnocchi
- In a separate large frying pan, heat a layer of oil over low–medium heat. Add the gnocchi in a single layer and pan-fry slowly, turning occasionally, until crisp and golden on all sides for about 8–12 minutes.
- When gnocchi are nearly done, add heavy cream and grated parmesan to the sauce. Stir over low heat until cheese melts.
- Add chopped spinach and basil to the sauce and stir until just wilted.
Combining and Serving
- Toss crispy gnocchi into the sauce to coat evenly. Taste and adjust seasoning with salt and black pepper.
- Plate immediately, garnish with extra basil and a grating of parmesan, and serve hot.