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–+ servings
Creamy Sundried Tomato

Creamy Sundried Tomato Gnocchi: Your New Favorite Comfort Dish

This Creamy Sundried Tomato Gnocchi is a delightful vegetarian dish that brings comfort and richness to your meal, taking only 30 minutes to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gnocchi
  • 18 oz Gnocchi Gluten-free options are available.
For the Sauce
  • 1/2 Red Onion Diced, can substitute with shallots.
  • 3 cloves Garlic Minced, garlic powder can be used as a substitute.
  • 1 pinch Red Pepper Flakes To taste.
  • 2 tsp Italian Seasoning Fresh herbs can be substituted.
  • 1/3 cup Sundried Tomatoes Chopped, substitute with roasted red peppers.
  • 2 tbsp Tomato Paste Can use fresh tomatoes if paste is missing.
  • 2/3 cup Vegetable Broth Water or chicken broth can be used for non-vegetarian versions.
  • 2/3 cup Heavy Cream Coconut cream can be used as a dairy-free option.
  • 3/4 cup Parmesan Cheese Grated, nutritional yeast is a vegan alternative.
For the Greens
  • 1 small bunch Basil Chopped, substitute with parsley or cilantro.
  • 1-2 handfuls Baby Spinach Chopped, can substitute with kale or Swiss chard.

Equipment

  • large saucepan
  • Frying Pan
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add ½ diced red onion and sauté for about 5 minutes until softened.
  2. Stir in 3 minced garlic cloves, a pinch of red pepper flakes, and 2 teaspoons of Italian seasoning, cooking for another minute until fragrant.
  3. Add ⅓ cup of chopped sundried tomatoes and 2 tablespoons of tomato paste to the pan, stirring to combine.
  4. Cook for an additional 2 minutes, then pour in ⅔ cup of vegetable broth and allow to simmer gently for about 5 minutes.
  5. In a separate frying pan, heat 2 tablespoons of olive oil and add 18 oz of gnocchi, frying for about 10 minutes until golden brown.
  6. Once gnocchi is crispy, transfer it back into the sauce, lower the heat, and pour in ⅔ cup of heavy cream and ¾ cup of grated Parmesan cheese.
  7. Stir until the cheese melts into the sauce, then fold in 1-2 handfuls of chopped baby spinach and 1 small bunch of chopped basil until wilted.
  8. Serve warm, spooning the creamy sundried tomato gnocchi into bowls.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Stir leftovers gently with a splash of broth when reheating to maintain a creamy texture.

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