Marry Me Gnocchi (Printable View)
Pillowy gnocchi in a sun-dried tomato and Parmesan cream with garlic 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 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 (reserved oil from sun-dried tomatoes if desired)
11 - 1/2 teaspoon chili flakes (optional)
12 - Salt and freshly ground black pepper, to taste
# Cooking Steps:
01 - Bring a large pot of salted water to a boil for the gnocchi.
02 - While water is heating, heat olive oil and 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 fragrant. 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 and let it melt. Season the sauce with salt and pepper as needed.
05 - Add baby spinach to the skillet and cook until wilted, about 1 minute.
06 - Add gnocchi to the boiling water and cook according to package directions until they float to the top, usually 2 to 3 minutes. Drain well.
07 - Transfer drained gnocchi to the skillet and toss to coat in the sauce. Add a splash of reserved pasta water if a looser consistency is desired.
08 - Remove skillet from heat. Add fresh basil and toss gently. Serve immediately, garnished with extra Parmesan.
# Expert Tips:
01 -
- You’ll get creamy, dreamy sauce with golden gnocchi—no fancy skills necessary.
- The mix of sun-dried tomato, basil, and Parmesan turns a weeknight into an occasion.
02 -
- Letting the garlic go too long will make it bitter—have the next ingredients ready before you start sautéing.
- The gnocchi overcook in a flash, so keep an eye on them and get your sauce ready ahead of time.
03 -
- Save a bit of your gnocchi water—just a dash can rescue a thickening sauce.
- Grating the Parmesan directly into the sauce gives the silkiest melt; don't use the pre-grated kind from a tub.