Marry Me Gnocchi (Printable)
Pillowy gnocchi in a sun-dried tomato, garlic and Parmesan cream with fresh basil.
# 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
11 - 1/2 teaspoon chili flakes (optional, for heat)
12 - Salt and freshly ground black pepper, to taste
# Step-by-step:
01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
02 - Heat olive oil and butter in a large skillet over medium heat. Sauté the chopped onion until translucent, about 2 to 3 minutes.
03 - Add minced garlic and chili flakes. Cook for 1 minute until aromatic, then stir in chopped sun-dried tomatoes and sauté for another 1 to 2 minutes.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and allow it to melt. Season the sauce with salt and pepper to taste.
05 - Add baby spinach and cook until just wilted, around 1 minute.
06 - Carefully drop the gnocchi into the boiling water and cook according to package instructions until the gnocchi float to the surface, generally 2 to 3 minutes. Drain thoroughly.
07 - Add the drained gnocchi directly into the sauce. Toss to coat well, incorporating a splash of reserved cooking water if a thinner consistency is needed.
08 - Remove the skillet from heat. Fold in the fresh basil leaves and gently toss. Serve immediately with a generous sprinkle of extra Parmesan.
# Expert Advice:
01 -
- This sauce comes together in one pan, so cleanup feels almost as easy as falling for its flavor.
- It’s creamy and full of sun-drenched notes—perfect for impressing someone or just treating yourself.
02 -
- If you overcook the gnocchi, it’ll go mushy instead of pillowy—keep a close eye on the pot.
- Letting the Parmesan melt fully into the simmering cream makes the sauce unbelievably smooth.
03 -
- Let the gnocchi cook only until just floating for the tenderest result—they’ll keep cooking a little in the sauce.
- Taste as you go: a pinch more salt or pepper at the end can rescue everything.