Marry Me Gnocchi (Printable)
Pillowy gnocchi tossed in a sun-dried tomato, garlic and Parmesan cream with fresh basil—comforting and quick.
# 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 extra 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 sun-dried tomato oil if desired)
11 - 1/2 teaspoon chili flakes (optional)
12 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Fill a large pot with water, season generously with salt, and bring to a rapid boil for the gnocchi.
02 - Heat olive oil and unsalted butter in a large skillet over medium heat. Add finely chopped onion and cook until translucent, about 2 to 3 minutes.
03 - Add minced garlic and chili flakes to the skillet and cook for 1 minute until aromatic. Stir in chopped sun-dried tomatoes and continue to sauté for an additional 1 to 2 minutes.
04 - Pour in heavy cream and bring to a gentle simmer. Add freshly grated Parmesan cheese, stirring until melted and smooth. Season with salt and freshly ground black pepper to taste.
05 - Fold baby spinach into the sauce, cooking until just wilted, about 1 minute.
06 - Place gnocchi in boiling salted water and cook according to package instructions until they float to the surface, usually 2 to 3 minutes. Drain thoroughly.
07 - Immediately transfer drained gnocchi into the skillet with sauce. Toss well to coat in the creamy mixture, adding a splash of reserved pasta water if needed to adjust sauce consistency.
08 - Remove skillet from heat. Add sliced fresh basil, toss gently, and serve hot with extra grated Parmesan.
# Expert Advice:
01 -
- This sauce glides over pillowy gnocchi and clings with every bite—absolutely impossible to resist.
- The flavors sing together, with sun-dried tomatoes and basil delivering a pop of brightness you’ll crave again.
02 -
- If you let the garlic brown, it can easily tip the sauce from luxurious to bitter; watch closely during those first moments.
- A splash of reserved pasta water at the end turns the sauce silky instead of stodgy—game changer.
03 -
- Wait to add basil and cheese right at the end for fresh flavor and best melt.
- Use the sun-dried tomato oil for sautéing—it unlocks deeper, richer notes in the sauce.