Marry Me Gnocchi (Printable)
Pillowy gnocchi tossed in a sun-dried tomato, Parmesan and basil cream sauce—rich, quick, and comforting.
# 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 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, to taste
13 - 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 cooking the gnocchi.
02 - Heat olive oil and unsalted butter in a large skillet over medium heat. Add chopped onion and cook until translucent, about 2 to 3 minutes.
03 - Stir in minced garlic and chili flakes. Cook for 1 minute until aromatic. Add sun-dried tomatoes and sauté for another 1 to 2 minutes.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Adjust seasoning with salt and black pepper.
05 - Add baby spinach to the skillet and cook until wilted, about 1 minute.
06 - Once the water is boiling, add potato gnocchi and cook according to package directions until they rise to the surface, typically 2 to 3 minutes. Drain thoroughly.
07 - Transfer the drained gnocchi directly into the skillet with the sauce. Toss gently to coat, adding a splash of reserved pasta water for desired sauce consistency.
08 - Remove skillet from heat. Add sliced basil and mix gently. Serve immediately, garnished with extra Parmesan cheese if desired.
# Expert Hints:
01 -
- Each bite tastes like a cozy secret—rich and full of comforting decadence, but so quick to make that it feels almost like cheating.
- This was my go-to dish for turning a gray Tuesday into something quietly romantic, and it always made me look more accomplished than I felt.
02 -
- If the garlic gets even a hint of brown, the sauce will taste bitter—trust me, don’t rush.
- Adding gnocchi straight from the pot to the sauce keeps everything the right kind of pillowy and helps marry the flavors together beautifully.
03 -
- Using fresh Parmesan—grated straight onto the hot sauce—melts cleaner and never clumps.
- Warming your serving bowls keeps the gnocchi pillowy and the sauce smooth until the last bite.