Creamy Spinach and Sun-Dried Tomato Gnocchi

Who says a spectacular dinner has to be complicated? Some of my favorite meals are the ones that come together in the time it takes to boil a pot of water, and this Creamy Spinach and Sun-Dried Tomato Gnocchi is the perfect example. It’s the kind of dish I whip up after a long day chasing my kids around Asheville—when I need something that feels a little luxurious but is absolutely doable on a busy weeknight. That creamy, savory sauce clings to every single pillowy gnocchi nugget, and the sun-dried tomatoes add this incredible punch of sweet, tangy flavor. Seriously, it’s a total crowd-pleaser. Ready to get a satisfying, healthy dinner on the table with minimal fuss?

Top Reasons To Make It

• A True 20-Minute Meal: From stovetop to table in about the time it takes to watch half a cartoon with the kids. Perfect for those evenings when everyone is hungry now.
• Family-Friendly Winner: The creamy texture and familiar pasta-like quality of gnocchi are almost always a hit with even the pickiest of little eaters.
• Packed with Cozy Flavor: This isn’t a bland, healthy dish. It’s rich, savory, and feels like a hug in a bowl.
• Incredibly Flexible: Don’t have an ingredient? I’ll show you how to swap it out. Want to add protein? Easy. It’s a fantastic base recipe.
• Looks Impressive: The vibrant green spinach and red tomatoes make it look like you fussed, but we’ll keep that our little secret.

Ingredients

• 1 (16-17 oz) package shelf-stable gnocchi: The hearty star of our show.
• 2 tablespoons olive oil: To sauté our aromatics.
• 3 cloves garlic, minced: For that essential, fragrant base flavor.
• 1/2 cup chopped sun-dried tomatoes (oil-packed, drained): They bring a sweet, tangy, chewy texture.
• 3 cups fresh spinach: Adds color, nutrients, and a lovely earthy note.
• 1 cup vegetable broth: Creates the base of our creamy sauce.
• 1/2 cup heavy cream or full-fat coconut milk for dairy-free: For that irresistible, luxurious creaminess.
• 1/2 teaspoon onion powder: A little flavor booster that works quietly in the background.
• 1/4 cup grated Parmesan cheese, plus more for serving (optional): Adds a salty, nutty depth. Omit for vegan.
• Salt and black pepper to taste: To make all the flavors pop.

Instructions

1. Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions—they’re usually done when they float to the top. Drain well and set aside.
2. Start the sauce: While the water boils, heat olive oil in a large skillet over medium heat. Add the minced garlic and sun-dried tomatoes, sautéing for just 1-2 minutes until the garlic is fragrant. Don’t let the garlic brown!
3. Wilt the spinach: Add the fresh spinach to the skillet. It will look like a lot, but it wilts down quickly. Stir constantly for about 2-3 minutes until the spinach has shrunk and is bright green.
4. Create the creamy base: Pour in the vegetable broth and heavy cream (or coconut milk). Sprinkle in the onion powder, and add a good pinch of salt and pepper. Let the sauce come to a gentle simmer.
5. Bring it all together: Reduce the heat to low. Add the cooked and drained gnocchi to the skillet, gently tossing to coat everything in the sauce. Let it simmer together for another 2 minutes so the gnocchi drinks up some of that flavor.
6. Finish and serve: Turn off the heat. If using, stir in the grated Parmesan cheese until it melts into the sauce. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately!

Variations & Substitutions

• Protein Power: Stir in a can of drained and rinsed white beans or chickpeas with the gnocchi for a heartier meal. Pre-cooked shredded chicken or smoked turkey sausage sliced into coins are also fantastic additions.
• Dairy-Free/Delicious: Use full-fat coconut milk instead of heavy cream and skip the Parmesan cheese or use a vegan alternative. The coconut milk adds a subtle sweetness that works beautifully here.
• Extra Veggies: Sliced mushrooms sautéed with the garlic or a handful of frozen peas thrown in with the spinach are great ways to add more veg.
• Spice It Up: Add a pinch of red pepper flakes with the garlic if your family enjoys a little heat.
• Different Greens: Kale or Swiss chard can stand in for the spinach; just chop them finely and give them an extra minute or two to wilt.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but a little something on the side never hurts. For a simple, cheap dinner for a family, I love serving it with a quick side salad with a lemony vinaigrette to cut through the richness. Some garlic bread is never a bad idea, either. If you’re looking for healthier dinner ideas, a side of roasted broccoli or asparagus complements the creamy gnocchi perfectly. Honestly, a crusty piece of bread is non-negotiable in my house for soaking up every last bit of that sauce. So good.

Storage & Reheating

• Fridge: Let the gnocchi cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
• Freezer: This dish can be frozen, though the creamy sauce may separate a bit upon thawing. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: The best way to reheat is on the stovetop over low heat. Add a splash of broth or water to loosen the sauce as it warms up. You can also use a microwave, stirring every 30 seconds until hot.

Pro Tips For Perfect Gnocchi

• Don’t Overcook the Gnocchi: As soon as they float, they’re done! Overcooked gnocchi can become mushy.
• Use the Sun-Dried Tomato Oil: If your sun-dried tomatoes are packed in oil, use that oil to sauté the garlic. It’s packed with flavor.
• Salt Your Pasta Water: Please, please salt the water you boil the gnocchi in. It should taste like the sea. This is your first chance to season the gnocchi itself.
• Reserve Pasta Water: Before draining the gnocchi, scoop out about 1/4 cup of the starchy pasta water. If your sauce is too thick when you combine everything, add a tablespoon or two of this water to thin it out perfectly.
• Taste and Adjust: Always taste your sauce before adding the gnocchi. Does it need more salt? A crack of black pepper? This little habit makes all the difference.
• The Cream Splash: For an extra silky finish, add a final splash of cream right at the end, off the heat. Chef’s kiss.

Frequently Asked Questions

• Q: Can I use frozen gnocchi? A: Absolutely! You don’t even need to thaw it. Just add the frozen gnocchi directly to the boiling water; it might take a minute or two longer to cook.
• Q: What’s the best way to make this a kid friendly dinner? A: My kids love it as-is, but you can chop the sun-dried tomatoes very finely so they blend into the sauce more, and you can always puree the sauce with an immersion blender before adding the gnocchi for a perfectly smooth, green sauce.
• Q: I need more quick dinner ideas. Can I make this ahead? A: You can prep the sauce ahead of time! Simply make the sauce (through step 4), let it cool, and store it in the fridge. When ready to eat, reheat the sauce, cook the gnocchi fresh, and combine. This keeps the texture perfect.
• Q: Is this one of those lazy dinners I can make in one pot? A: You’ll need a pot for the gnocchi and a skillet for the sauce, so it’s technically two pots, but the cleanup is incredibly fast. For a true one-pot version, you can try sautéing the aromatics, then adding broth and cream and simmering the *uncooked* gnocchi directly in the sauce for the time listed on the package. The starch from the gnocchi will thicken the sauce beautifully.

And there you have it—my go-to recipe for Creamy Spinach and Sun-Dried Tomato Gnocchi. It’s the kind of simple, soulful food that turns an ordinary Tuesday into something a little bit special. I hope it finds a happy home in your rotation of easy weeknight dinners.