Marry Me Gnocchi (Printable View)
Silky gnocchi in a sun-dried tomato, garlic, and Parmesan cream with spinach and basil — serves four.
# Ingredient List:
→ 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)
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, in a large skillet over medium heat, combine olive oil and butter. Sauté the chopped onion until translucent, approximately 2–3 minutes.
03 - Incorporate minced garlic and chili flakes, cooking for 1 minute until aromatic.
04 - Add chopped sun-dried tomatoes to the skillet and sauté for 1–2 minutes.
05 - Pour in the heavy cream, bringing it to a gentle simmer. Gradually stir in Parmesan cheese and let it melt fully. Season the sauce with salt and freshly ground black pepper to taste.
06 - Stir baby spinach into the mixture, cooking until wilted, about 1 minute.
07 - Once the water is boiling, add the gnocchi and cook according to package instructions, usually 2–3 minutes until they float to the surface. Drain thoroughly.
08 - Transfer the drained gnocchi directly into the skillet with the sauce. Toss to coat evenly, adding a splash of reserved pasta water if a looser sauce is desired.
09 - Remove the skillet from heat. Gently fold in fresh basil and serve promptly, topping with additional Parmesan cheese as desired.
# Expert Suggestions:
01 -
- Once you simmer sun-dried tomatoes in cream, the sauce gets this irresistible tangy richness no jar could ever match.
- Even my pickiest friend went quiet after the first bite—this is that kind of recipe.
02 -
- If you overboil the gnocchi, they turn gummy fast—patience and timing matter here.
- Adding the Parmesan off the heat stops clumping and gives you that velvety finish every time.
03 -
- Warming the serving bowls keeps everything deliciously hot right through dinner.
- Don’t skip the reserved oil from sun-dried tomatoes—it adds an undercurrent of flavor guests can’t quite place, but rave about.