Marry Me Gnocchi (Print View)
Pillowy gnocchi in a sun-dried tomato and Parmesan cream with spinach and 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 Parmesan cheese, freshly grated, 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 Steps:
01 - Fill a large pot with water, season generously with salt, and bring to a rolling boil.
02 - Heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, approximately 2 to 3 minutes.
03 - Incorporate minced garlic and optional chili flakes; stir and cook for 1 minute, until aromatic.
04 - Add the chopped sun-dried tomatoes to the skillet, sauté for 1 to 2 minutes. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and let it melt completely. Adjust seasoning with salt and black pepper.
05 - Mix baby spinach into the sauce and cook until just wilted, about 1 minute.
06 - Carefully drop gnocchi into the boiling water and cook according to package instructions until they float to the surface, usually 2 to 3 minutes. Drain well.
07 - Transfer the drained gnocchi directly to the sauce. Stir thoroughly to coat, adding a splash of reserved pasta water if a looser consistency is preferred.
08 - Remove the skillet from heat. Add fresh basil leaves, toss gently, and serve immediately. Top with extra grated Parmesan if desired.
# Expert Hints:
01 -
- You won’t believe how fast you can turn simple ingredients into something that feels like a cozy date night in.
- The sauce cloaks every pillowy gnocchi in vibrant creaminess—and it’s one-pan bliss you’ll crave again and again.
02 -
- If you crowd the gnocchi in the skillet, they’ll break apart—always use a gentle hand when stirring.
- Letting the heavy cream heat up too quickly can split the sauce, so keep it at a low simmer as you add the cheese.
03 -
- Toss the gnocchi in the pan quickly—if you let them sit too long, they’ll absorb too much sauce and lose their bounce.
- Always finish with an extra sprinkle of Parmesan and basil right before serving for restaurant-level flavor.