Marry Me Gnocchi (Printable)
Gnocchi in a sun-dried tomato, garlic and Parmesan cream, tossed with basil—rich, quick comfort for four.
# What You 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 (or reserved oil from sun-dried tomatoes)
11 - 1/2 teaspoon chili flakes (optional)
12 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
02 - While the water heats, add olive oil and butter to a large skillet over medium heat. Sauté the chopped onion until translucent, about 2 to 3 minutes.
03 - Add minced garlic and chili flakes to the skillet; cook for 1 minute until fragrant.
04 - Stir in the chopped sun-dried tomatoes and sauté for an additional 1 to 2 minutes.
05 - Pour in the heavy cream and bring to a gentle simmer. Mix in the Parmesan cheese and allow it to melt, then season with salt and freshly ground black pepper to taste.
06 - Add the baby spinach to the skillet and cook until just wilted, about 1 minute.
07 - Drop the potato gnocchi into the boiling water. Cook as directed on the package, typically until the gnocchi float to the surface, about 2 to 3 minutes. Drain well.
08 - Transfer the drained gnocchi directly into the skillet with the sauce. Stir to coat thoroughly, adding a splash of reserved pasta water if a thinner consistency is desired.
09 - Remove the skillet from heat. Gently fold in the fresh basil. Serve immediately, garnished with extra Parmesan cheese as desired.
# Expert Suggestions:
01 -
- Your friends will swear you spent hours simmering the sauce (when it takes less than 30 minutes—trust me).
- Even the pickiest eaters go back for seconds, and the leftovers taste almost better the next day.
02 -
- If you overcook the gnocchi, they’ll turn unpleasantly mushy—so watch them like a hawk once they hit the water.
- Swapping out fresh Parmesan for pre-shredded will leave you with clumps instead of a smooth, satiny sauce.
03 -
- Let your sauce simmer gently on low heat—that’s how you avoid curdling and get ultra-smooth texture.
- Always use the reserved oil from sun-dried tomatoes for an instant flavor boost you’ll wonder how you lived without.