Marry Me Gnocchi (Print View)
Creamy gnocchi with sun-dried tomatoes, garlic, Parmesan and basil—ready in 30 minutes.
# 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, or reserved oil from sun-dried tomatoes
11 - 1/2 teaspoon chili flakes, optional
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
# Method:
01 - Fill a large pot with water, season generously with salt, and bring to a boil for the gnocchi.
02 - While the water heats, melt olive oil and butter over medium heat in a large skillet. Add the chopped onion and cook until translucent, about 2 to 3 minutes.
03 - Stir in minced garlic and chili flakes. Cook until aromatic, about 1 minute. Add the sun-dried tomatoes and sauté for an additional 1 to 2 minutes.
04 - Reduce heat to low and pour in heavy cream. Bring to a gentle simmer. Stir in Parmesan cheese until smoothly melted. Season with salt and black pepper to taste.
05 - Add baby spinach to the sauce and cook until just wilted, about 1 minute.
06 - Add gnocchi to boiling water, cooking according to package instructions until they float to the surface, usually 2 to 3 minutes. Drain using a colander.
07 - Transfer the drained gnocchi directly into the skillet with the sauce. Stir gently to fully coat, adding a splash of reserved pasta water if a looser consistency is desired.
08 - Remove the skillet from heat. Add sliced fresh basil, toss gently, and plate immediately. Serve with extra grated Parmesan as desired.
# Insider Tips:
01 -
- You get restaurant-level decadence in just 30 minutes without ever turning on the oven.
- It turns even casual Tuesday dinners into romantic events—no proposals required.
02 -
- If you let the Parmesan boil instead of melt slowly, the sauce can turn grainy in an instant.
- Adding basil off-heat keeps its flavor fresh and prevents anything from tasting muddy.
03 -
- Stir Parmesan slowly over low heat to keep your sauce glossy, never gritty.
- Sun-dried tomato oil is a secret flavor weapon—use it for sautéing when possible.