Description
This Marry Me Gnocchi recipe is a creamy, comforting dish that combines tender gnocchi with a flavorful tomato and spinach sauce. Infused with garlic, Italian seasoning, sun-dried tomatoes, and fresh basil, it’s a quick, easy skillet meal perfect for a cozy dinner. The rich sauce of heavy cream and Parmesan cheese perfectly coats the gnocchi, creating a luscious, indulgent experience that’s sure to impress anyone you share it with.
Ingredients
Units
Scale
Base Ingredients
- 1 tablespoon olive oil
- 2 medium cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 1/2 cups vegetable broth
- 16 ounces gnocchi
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
Sauce Ingredients
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2/3 cup heavy whipping cream
Vegetables & Herbs
- 2 cups baby spinach, roughly chopped
- 5-6 fresh basil leaves, chiffonaded (rolled and cut into ribbons), plus more for garnish
Toppings
- Basil leaves
- Shredded Parmesan cheese
- Crushed red pepper flakes (optional, for additional heat)
Instructions
- Sauté Aromatics: Place a large sauté pan over medium-low heat and add the olive oil. Once hot, add the minced garlic and Italian seasoning. Sauté for one minute until the garlic is tender and fragrant, building the flavor base for the sauce.
- Add Broth and Gnocchi: Stream in the vegetable broth while stirring to pick up any browned bits from the pan. Then add the gnocchi, chopped sun-dried tomatoes, crushed red pepper flakes, kosher salt, and black pepper to the pan. Stir to combine.
- Simmer Gnocchi: Bring the mixture to a boil, then reduce the heat to a simmer and cover the pan. Cook for 5 minutes or until the gnocchi is tender and cooked through.
- Add Spinach and Wilt: Remove the lid and stir in the roughly chopped baby spinach. Cook for about a minute more until the spinach has wilted, incorporating freshness and vibrant color into the sauce.
- Finish Sauce: Stir in the grated Parmesan cheese, heavy whipping cream, and fresh chiffonaded basil leaves. Mix well and taste, adjusting salt and pepper as needed to balance the flavors.
- Serve: Plate the creamy gnocchi and top with additional Parmesan cheese, fresh basil leaves, and a sprinkle of crushed red pepper flakes if you want extra heat. Serve immediately for best texture and flavor.
Notes
- Use fresh basil chiffonaded to add beautiful ribbons of flavor and garnish.
- Adjust crushed red pepper flakes to your preferred spice level or omit if sensitive to heat.
- Gnocchi can be substituted with store-bought or homemade potato gnocchi depending on preference.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative, though the sauce will be less rich.
- Ensure the pan is covered during simmering to help steam and tenderize the gnocchi evenly.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 460
- Sugar: 3g
- Sodium: 490mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
