Marry Me Gnocchi (Printable)
Pillowy gnocchi in a creamy sun-dried tomato, Parmesan and basil sauce—ready in 30 minutes.
# What You’ll Need:
→ Vegetables & Herbs
01 - 1 small yellow onion, finely chopped
02 - 3 cloves garlic, minced
03 - 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
04 - 1 cup baby spinach, loosely packed
05 - 1/4 cup fresh basil leaves, roughly sliced
→ Dairy
06 - 1 cup heavy cream
07 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
08 - 2 tablespoons unsalted butter
→ Pasta
09 - 1 pound potato gnocchi (fresh, shelf-stable, or refrigerated)
→ Pantry
10 - 2 tablespoons olive oil (use reserved oil from sun-dried tomatoes if desired)
11 - 1/2 teaspoon chili flakes (optional, for heat)
12 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Fill a large pot with water, season generously with salt, and bring to a rolling boil.
02 - Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 2 to 3 minutes.
03 - Stir in minced garlic and chili flakes. Cook for 1 minute until aromatic, then add sun-dried tomatoes and sauté for another 1 to 2 minutes.
04 - Pour in heavy cream and bring to a gentle simmer. Add grated Parmesan cheese, stirring until melted. Season with salt and black pepper to taste.
05 - Fold in baby spinach and cook until just wilted, approximately 1 minute.
06 - Add potato gnocchi to the boiling water and cook according to package instructions until they float to the surface, about 2 to 3 minutes. Drain thoroughly.
07 - Transfer the drained gnocchi directly into the skillet with the sauce. Stir well to coat, adding a splash of reserved pasta water for a silkier consistency if desired.
08 - Remove the skillet from heat. Gently toss in fresh basil. Serve immediately, garnished with extra Parmesan cheese.
# Expert Suggestions:
01 -
- The sauce practically begs you to grab a spoon, and the gnocchi soaks it all up just right.
- If you love a meal that feels like a small celebration (but only takes half an hour), this one wins every time.
02 -
- Once, I forgot to grate the Parmesan fresh and the pre-shredded stuff just clumped—it’s worth the two extra minutes every time.
- Letting the sauce simmer too hard can cause it to break; gentle heat makes all the difference for that dreamy texture.
03 -
- Toss the gnocchi into the skillet while they’re still glistening and hot—they’ll cling to the sauce instead of sliding around.
- Sneak in a touch of reserved sun-dried tomato oil while sautéing for secret depth in every bite.