Marry Me Gnocchi (Print Version)
Pillowy gnocchi in a sun-dried tomato and Parmesan cream sauce with basil—rich, quick, and comforting.
# Recipe Ingredients:
→ 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
→ Pantry
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon chili flakes, optional
12 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil for the gnocchi.
02 - In a large skillet over medium heat, add olive oil and butter. Sauté chopped onion until translucent, about 2 to 3 minutes.
03 - Add minced garlic and chili flakes; cook for 1 minute, stirring continuously until fragrant. Stir in chopped sun-dried tomatoes and sauté for 1 to 2 minutes.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and allow it to fully melt. Season sauce with salt and freshly ground black pepper as desired.
05 - Add baby spinach and cook until just wilted, about 1 minute.
06 - Drop gnocchi into boiling water; cook according to package instructions, typically 2 to 3 minutes, until they float to the surface. Drain thoroughly.
07 - Toss drained gnocchi directly into the sauce. Stir well to coat evenly, adding a splash of reserved pasta water if desired for a looser consistency.
08 - Remove skillet from heat. Add fresh basil leaves, tossing gently. Serve immediately with extra grated Parmesan cheese.
# Expert Advice:
01 -
- It’s packed with lush, craveable flavors but comes together in just half an hour—like a restaurant secret you can pull off any busy night.
- The creamy, tangy sauce hugs every gnocchi, making it a surefire crowd-pleaser (even for picky eaters or last-minute guests).
02 -
- If you overcook the gnocchi even a little, they go straight from pillowy soft to frustratingly chewy in seconds.
- Saving some pasta water and using oil from the sun-dried tomato jar both deliver a huge boost in texture and taste.
03 -
- Warm your serving bowls before plating—the sauce stays silky longer this way.
- A final drizzle of olive oil and scatter of basil right before eating makes a huge flavor difference.