Marry Me Gnocchi (Print Version)
Creamy gnocchi in sun-dried tomato, garlic and Parmesan sauce with basil, ready in 30 minutes.
# 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 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
# Directions:
01 - Bring a large pot of salted water to a boil for the gnocchi.
02 - In a large skillet over medium heat, add olive oil and unsalted butter. Sauté the finely chopped onion until translucent, about 2–3 minutes.
03 - Add minced garlic and chili flakes to the skillet; cook for 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and sauté for another 1–2 minutes.
04 - Pour in heavy cream, bringing to a gentle simmer. Stir in the Parmesan cheese and allow it to melt into the sauce, seasoning with salt and freshly ground black pepper to taste.
05 - Add baby spinach to the skillet and cook until wilted, about 1 minute.
06 - Drop potato gnocchi into the pot of boiling water; cook according to package instructions until the gnocchi float to the surface, typically 2–3 minutes. Drain thoroughly.
07 - Transfer drained gnocchi directly into the skillet with the sauce. Stir well to coat, adding a splash of reserved pasta water if a looser consistency is desired.
08 - Remove skillet from heat. Add fresh basil and toss gently to combine. Serve immediately with extra Parmesan as desired.
# Expert Tips:
01 -
- You get that rich restaurant style flavor with minimal effort—your secret’s safe here.
- It became my favorite because the gnocchi soaks up every bit of velvety sauce and the leftovers reheat shockingly well.
02 -
- If you let the garlic get too dark, it turns bitter—stay attentive at that step.
- Using oil from the sun-dried tomato jar gives the whole dish a flavor lift I never expected; I wish I’d switched sooner.
03 -
- Never skip fresh basil at the end—it transforms the finish and keeps things lively.
- Grating your own Parmesan truly makes a difference; pre-grated sometimes clumps and won’t melt as smoothly.