Marry Me Gnocchi (Printable version)
Pillowy gnocchi in a sun-dried tomato cream with Parmesan and basil—quick, rich, and comforting.
# What you'll need:
→ Vegetables and Herbs
01 - 1 small yellow onion, finely chopped
02 - 3 cloves garlic, minced
03 - 1/2 cup oil-packed sun-dried tomatoes, 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)
12 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of generously salted water to a boil.
02 - In a large skillet over medium heat, combine olive oil and unsalted butter. Add finely chopped onion and cook until translucent, approximately 2 to 3 minutes.
03 - Incorporate minced garlic and chili flakes; cook for 1 minute until aromatic. Stir in sun-dried tomatoes and sauté an additional 1 to 2 minutes.
04 - Pour in the heavy cream and bring to a gentle simmer. Add freshly grated Parmesan, stirring until fully melted. Season with salt and black pepper to taste.
05 - Introduce baby spinach and cook until just wilted, about 1 minute.
06 - Add potato gnocchi to the boiling water and cook according to package directions until they float, about 2 to 3 minutes. Drain thoroughly.
07 - Transfer drained gnocchi directly into the sauce. Gently stir to coat; if needed, add a splash of reserved pasta water to adjust sauce consistency.
08 - Remove from heat. Add fresh basil, toss gently, and serve immediately garnished with extra Parmesan if desired.
# Expert Tips:
01 -
- The velvety sauce clings to every gnocchi pillow like a secret that’s impossible not to share.
- It’s a one-pan wonder that tastes far fussier than it actually is, which won me over on busy weeknights.
02 -
- If you let the gnocchi overcook, they get tough and gluey—set a timer, and don’t walk away.
- Adding basil at the end keeps it fresh and prevents it from turning dark or tasting bitter.
03 -
- Grating the Parmesan as you go gives you the freshest, melt-in sauce.
- Using the oil from the sun-dried tomato jar is a simple trick that deepens the flavor without any extra effort.