Potato Gnocchi with Sun Dried Tomatoes, Sweet Onions and Basil


  • 1 pound raw (if you’re making them yourself), or ½-3/4 pound pre-cooked gnocchi
  • 1 large red onion, halved then sliced very thinly into half moons
  • 1 TB Bella Sun Luci Extra Virgin Olive Oil
  • 1 8.5 oz jar Bella Sun Luci Sun Dried Tomatoes Julienne Cut with Extra Virgin Olive Oil and Italian Herbs, oil drained, reserving 1 TB of the oil for this dish
  • 8 oz marinara sauce
  • 8 basil leaves, fine chiffonade
  • Salt and pepper to taste
  • 8 florets basil for garnish
  • 4 TB (2 oz) freshly grated parmesan for finishing at the table


  • Sauté the onion in the 1 tablespoon of extra virgin olive oil over a high flame until tender, add the 1 tablespoon of oil from the sun dried tomatoes, turn to medium low and sauté until the onion is translucent and very soft.
  • Add the sun dried tomatoes and the marinara. Bring to a boil then turn to medium heat and simmer for 20 minutes. Season with salt and pepper, add the basil chiffonade and serve over gnocchi.
  • Garnish with basil florets and serve hot, with parmesan on the side.
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