Marry Me Gnocchi (Print Version)
Silky gnocchi in a sun-dried tomato cream with garlic, Parmesan and basil—comforting, romantic dinner.
# 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 or reserved oil from sun-dried tomatoes
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 the gnocchi.
02 - While the water is heating, heat olive oil and butter in a large skillet over medium. Add chopped onion and sauté until translucent, about 2 to 3 minutes.
03 - Add minced garlic and chili flakes to the skillet. Cook for 1 minute until fragrant. Stir in chopped sun-dried tomatoes and sauté for another 1 to 2 minutes.
04 - Pour heavy cream into the skillet and bring to a gentle simmer. Stir in grated Parmesan cheese until melted. Season the mixture with salt and freshly ground black pepper to taste.
05 - Add baby spinach and cook, stirring, until wilted, about 1 minute.
06 - Add gnocchi to the boiling water and cook according to package instructions until they float to the surface, usually 2 to 3 minutes. Drain gently.
07 - Transfer drained gnocchi directly into the skillet with sauce. Toss thoroughly to coat, adding a splash of reserved pasta water if a looser sauce is desired.
08 - Remove skillet from heat. Add fresh basil and gently toss. Serve immediately, garnished with additional grated Parmesan as desired.
# Handy Tips:
01 -
- Reserve a little sun-dried tomato oil for sautéing and you’ll unlock an extra layer of flavor that tastes like a chef’s secret.
- Even if you’re short on time, this silky gnocchi manages to taste like you’ve been at it for hours—creamy, tangy, fresh, and truly a crowd-pleaser.
02 -
- Once, I tried adding cold cream straight from the fridge and my sauce split—now I always let it sit out or warm gently before adding.
- Toss the gnocchi straight into the sauce rather than mixing in the colander; it’s the only way every piece gets properly coated.
03 -
- If possible, grate a fresh block of Parmesan rather than relying on pre-shredded cheese; the melt is unbeatable.
- Warming the cream before adding it to the pan prevents any graininess and keeps the sauce lusciously smooth.