Marry Me Gnocchi (Printable Version)
Pillowy gnocchi tossed in a sun-dried tomato cream with garlic, Parmesan, spinach and fresh basil.
# 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 (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
# How to Make It:
01 - Bring a large pot of salted water to a boil for the gnocchi.
02 - In a large skillet over medium heat, melt olive oil and butter. Add the chopped onion and sauté until translucent, about 2 to 3 minutes.
03 - Add minced garlic and chili flakes to the skillet and cook for 1 minute until fragrant. Stir in sun-dried tomatoes and sauté for 1 to 2 minutes.
04 - Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in Parmesan cheese and allow it to melt. Season with salt and freshly ground black pepper to taste.
05 - Add baby spinach and cook until wilted, about 1 minute.
06 - Place gnocchi in the boiling water and cook according to package instructions until they float to the surface, typically 2 to 3 minutes. Drain well.
07 - Add drained gnocchi directly to the skillet with the sauce. Stir well to fully coat, loosening with a splash of reserved pasta water if needed.
08 - Remove the skillet from heat, add fresh basil, and toss gently. Serve immediately with additional grated Parmesan.
# Expert Advice:
01 -
- There's something about how the creamy sauce hugs every gnocchi pillow—it's secretly the best part.
- This meal always impresses, even when you make it in under 30 minutes after work.
02 -
- If you add the gnocchi too soon, they’ll turn mushy and stick together—cosmic kitchen law.
- Stirring in the basil off the heat is the moment it all comes alive; if it cooks too long, it loses its punch.
03 -
- Save a little pasta water—the starches help make your sauce even silkier.
- Warming your serving bowls keeps the gnocchi hot longer, so nothing congeals before the first bite.