Marry Me Gnocchi (Printable Version)
Pillowy gnocchi tossed in a creamy sun-dried tomato, Parmesan, garlic and basil sauce; 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
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
# How to Make It:
01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
02 - While the water heats, warm olive oil and butter in a large skillet over medium heat. Sauté the onion until translucent, about 2 to 3 minutes.
03 - Add garlic and, if desired, chili flakes. Cook for 1 minute until aromatic. Stir in sun-dried tomatoes and sauté for another 1 to 2 minutes.
04 - Pour in heavy cream and bring the mixture to a gentle simmer. Stir in Parmesan cheese and allow to melt fully. Season with salt and black pepper to taste.
05 - Fold in the baby spinach and cook just until wilted, about 1 minute.
06 - Drop the gnocchi into the boiling water and cook according to package instructions, typically 2 to 3 minutes, until gnocchi float. Drain thoroughly.
07 - Toss the drained gnocchi directly into the cream sauce. Stir gently to coat, adding a splash of reserved pasta water if needed for consistency.
08 - Remove skillet from heat. Add fresh basil, toss lightly, and serve immediately with extra Parmesan as desired.
# Expert Tips:
01 -
- This is one of those dinners that looks and tastes like restaurant fare but only takes half an hour, trust me.
- The creamy, sun-dried tomato sauce turns humble gnocchi into a meal people ask for again and again.
02 -
- If you leave gnocchi in water even a minute past floating, they turn gluey—set a timer and trust it.
- Freshly grated Parmesan melts into the sauce; pre-shredded will go stringy or clump up disastrously.
03 -
- Warming your serving bowls before plating keeps the sauce dreamy and glossy to the very last bite.
- A final dusting of Parmesan and a little flaky salt right before serving takes it straight to 'wow.'