Delightful Sun-Dried Tomato Gnocchi for a Savory Meal

I still remember the moment I first realized Sun-Dried Tomato Gnocchi could be both nourishing and delicious without a lot of fuss. It was a cozy Sunday afternoon, and I was trying to bring a little sunshine to a simple dinner for my family. I wanted something comforting but with a fresh twist, and that’s when I thought, why not add sun-dried tomatoes to homemade gnocchi dough? What started as a bit of kitchen curiosity turned into a favorite go-to dish that fits perfectly into my balanced, real-life approach to eating.

Sun-Dried Tomato Gnocchi feels like a little treat wrapped in everyday cooking. It’s satisfying without being overwhelming, and I love that it doesn’t demand perfect ingredients or fancy equipment. This recipe has become a gentle reminder that nourishing your body can be joyful and surprisingly simple. Whether I have a hectic weeknight or a relaxed weekend with friends, this Italian gnocchi recipe brings warmth to the table without any stress.

Over time, I’ve discovered how flexible the Sun-Dried Tomato Gnocchi can be, especially when you mix in options like gluten-free gnocchi dough or pair it with a vibrant tomato gnocchi sauce. This dish is proof that eating well isn’t about rules or restrictions; it’s about finding little moments of joy that work for you. If you’re a fellow home cook looking for something simple and feel-good, I’m excited to walk you through this recipe that’s been a steadfast companion in my kitchen adventures.

2 cups cooked and mashed potatoes (about 2 large potatoes) – I like Yukon Gold for their creamy texture

1 cup all-purpose flour (plus extra for dusting) – For gluten-free gnocchi options, try a blend of rice and tapioca flour

1/2 cup finely chopped sun-dried tomatoes (packed in oil for best flavor) – If you only have dry ones, soak them in warm water for 20 minutes first

1 large egg – gives the dough structure without drying it out

1/4 cup grated Parmesan cheese – no stress if you skip or swap for nutritional yeast

1 teaspoon salt –balances flavors beautifully

Freshly ground black pepper to taste

You can find sun-dried tomatoes in the regular produce section or canned aisle of most grocery stores. They keep well in the fridge for up to two weeks once opened, so grab a jar and you’re set for a few recipes ahead.

This Sun-Dried Tomato Gnocchi keeps costs low by using pantry staples like potatoes and flour while adding that gourmet touch with sun-dried tomatoes. For busy days, I often use leftover mashed potatoes and pre-chopped sun-dried tomatoes to save prep time. If you have leftover gnocchi, pop them in an airtight container and refrigerate for up to 2 days — I like to refresh them in a skillet with a bit of olive oil before serving again.

I love adding extra sun-dried tomatoes to make the flavor pop more or mixing in fresh basil for a bright finish. It’s such a forgiving recipe that you can tweak it easily while still capturing that irresistible sun-dried tomato pasta vibe.

1. First things first, mash your cooked potatoes until smooth without lumps—this is key for tender Sun-Dried Tomato Gnocchi. If you’re using leftover mashed potatoes, make sure they’re at room temperature; cold potatoes make the dough tougher.

2. On a clean surface, spread the mashed potatoes and make a well in the center. Crack in the egg, sprinkle salt and pepper, then scatter the finely chopped sun-dried tomatoes evenly. Gently mix everything together with your hands, just until combined.

3. Slowly add the flour bit by bit, kneading softly until a smooth, slightly sticky dough forms. Don’t overwork it – this is where I used to get stuck, thinking I had to knead forever. Trust me, a gentle touch keeps the dough light.

4. Roll the dough into long ropes about 1-inch thick. Cut into 1-inch pieces to form your gnocchi shapes. Use a fork to gently press down each piece, creating the classic ridges that help hold the tomato gnocchi sauce.

5. Bring a large pot of salted water to a boil. Drop the gnocchi in batches—once they float to the surface (usually about 2-3 minutes), scoop them out with a slotted spoon.

6. While your Sun-Dried Tomato Gnocchi is cooking, it’s perfect time to prepare a simple tomato gnocchi sauce. I like to simmer crushed tomatoes with garlic and fresh basil—so comforting and easy.

7. Serve the gnocchi tossed gently in the sauce, topped with more Parmesan and a drizzle of olive oil. Your kitchen should smell wonderful by now—a little hint of garlic and tomato mingling with those sun-dried tomatoes.

If your Sun-Dried Tomato Gnocchi looks a little uneven or rustic, that’s totally okay! Homemade gnocchi carries charm in its imperfections. For a quicker weeknight, I sometimes keep frozen gnocchi on hand and toss them with sun-dried tomato pasta sauce—almost the same cozy feeling with less time.

One of my favorite ways to enjoy Sun-Dried Tomato Gnocchi is alongside a fresh green salad drizzled with lemon vinaigrette. The brightness of the salad balances the rich tomato gnocchi sauce perfectly.

This dish feels like a warm hug on a chilly evening, so it’s my go-to for casual dinners or when friends come over. It pairs beautifully with roasted veggies or a simple sautéed spinach side—easy additions that make it a complete meal.

For a relaxed weekend, I sometimes roast cherry tomatoes and toss them into the Sun-Dried Tomato Gnocchi right before serving. It adds sweetness and a fresh burst of flavor that lifts the dish.

If you end up with leftovers, try crisping them up in a skillet for brunch the next day. I promise, this Sun-Dried Tomato Gnocchi tastes just as good reheated with a little extra sauce.

Friends who’ve tried this recipe often ask for seconds—it’s that satisfying yet light combination of homemade gnocchi dough and sun-dried tomatoes that wins hearts. If you want more inspiration, check out this Sun-Dried Tomato Gnocchi that’s paired with salmon, or enjoy a cozy bowl of tomato basil noodle soup alongside.

Can I make this Sun-Dried Tomato Gnocchi ahead for meal prep?

Absolutely! I often prepare the gnocchi dough earlier in the day or even the day before. Keep it wrapped in plastic wrap to prevent drying out. You can shape the gnocchi and freeze them on a baking sheet, then transfer to a bag. Cook straight from frozen by adding an extra minute to the boiling time.

What if I don’t have all the ingredients for this Sun-Dried Tomato Gnocchi?

No worries at all. If you lack Parmesan, nutritional yeast works beautifully. No sun-dried tomatoes on hand? Try roasted red peppers for a sweet, smoky twist. For gluten-free gnocchi options, I like blending rice and tapioca flours—keeps the texture tender and accommodating.

How can I adjust the flavor of this Sun-Dried Tomato Gnocchi to my taste?

I love adding fresh herbs like basil, oregano, or thyme to the dough or the sauce. For a kick, a pinch of red pepper flakes in the tomato gnocchi sauce really wakes it up. Don’t hesitate to experiment — it’s all about what makes you feel good at the table.

Can I use store-bought gnocchi for this recipe?

You can, and it works great especially when you’re short on time. I often toss store-bought gnocchi with a sun-dried tomato pasta sauce inspired by this recipe, and it’s a comforting, quick meal.

What’s the best way to store leftovers?

Store leftover cooked Sun-Dried Tomato Gnocchi in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of olive oil or in the microwave to keep them from getting soggy.

Is this recipe suitable for a gluten-free diet?

Yes! Using gluten-free gnocchi options like a rice + tapioca flour blend works well. Just adjust the amount of flour since gluten-free flours absorb differently. It’s a lovely way to enjoy sun-dried tomato pasta without worry.

How do I know when my Sun-Dried Tomato Gnocchi is done cooking?

You’ll see them float to the top of boiling water—that’s your signal. They should feel tender but not mushy when you bite into one.

For more inspiring dinner ideas that feature gnocchi and fresh tomato flavors, you might want to peek at this sausage and gnocchi skillet recipe or try this saucy Sun-Dried Tomato Gnocchi twist.

This Sun-Dried Tomato Gnocchi holds a warm spot in my kitchen rotation because it’s straightforward, nourishing, and feels like a little celebration on a plate. The blend of homemade gnocchi dough with sun-dried tomatoes delivers comfort without heaviness—a balance we all crave.

My Favorite Sun-Dried Tomato Gnocchi Tips:

• Keep the dough slightly sticky for soft gnocchi — less is more with flour here
• Don’t rush the boiling process—wait for the gnocchi to float naturally
• Make extra sauce and freeze it for quick meals on busy days

I’ve tried this recipe with gluten-free gnocchi options, added fresh basil for brightness, and even stirred in sautéed mushrooms for earthiness. The classic sun-dried tomato paste with the gnocchi is the one I keep returning to, though—simple, rich, and satisfying every single time.

I hope you find this Sun-Dried Tomato Gnocchi a welcoming companion in your kitchen. Remember, it’s about making food that feels good to you and your loved ones without pressure or perfection. Please feel free to make it your own, tweak it, and savor those moments at your table.

For a few more feel-good tomato-inspired recipes, check out my tomato creamy pasta here or join our community on Facebook for Sunday Dinner inspiration with potato gnocchi and sun-dried tomato paste here. Cooking is all about sharing love in a way that fits your life—and this Sun-Dried Tomato Gnocchi does just that. Enjoy every bite!