Description
This Marry Me Gnocchi recipe features pillowy gnocchi cooked in a creamy, flavorful sauce made with garlic, sun-dried tomatoes, Italian seasoning, and fresh basil. Finished with baby spinach and Parmesan cheese, it’s a comforting one-pan meal perfect for a quick weeknight dinner.
Ingredients
Units
Scale
Main 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)
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 2/3 cup heavy whipping cream
- 2 cups baby spinach (roughly chopped)
- 5-6 fresh basil leaves (chiffonaded, 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. When hot, add the minced garlic and Italian seasoning. Sauté for one minute until the garlic is tender and fragrant, releasing all the delicious aromas.
- Add Broth and Gnocchi: Slowly stream in the vegetable broth while stirring to deglaze and pick up any browned bits from the pan. Add the gnocchi, chopped sun-dried tomatoes, crushed red pepper flakes, 1/8 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan.
- Cook Gnocchi: Bring the mixture to a boil, then reduce to a simmer and cover the pan. Let it cook for 5 minutes until the gnocchi are tender and have absorbed some of the liquid.
- Wilt Spinach and Finish Sauce: Remove the lid and stir in the chopped baby spinach. Cook for about a minute until the spinach wilts. Then stir in the grated Parmesan cheese, heavy whipping cream, and chiffonaded fresh basil leaves. Taste the sauce and adjust salt and pepper as needed.
- Serve and Garnish: Serve the creamy gnocchi hot, topped with additional Parmesan cheese, fresh basil leaves, and optional crushed red pepper flakes for a dash of heat.
Notes
- For a richer flavor, use freshly grated Parmesan cheese rather than pre-grated.
- You can substitute vegetable broth with chicken broth if not strictly vegetarian.
- Adjust the amount of crushed red pepper flakes to match your preferred spice level.
- If you want a lighter version, substitute heavy cream with half-and-half or a non-dairy cream alternative.
- Be careful not to overcook the gnocchi, as they can become mushy; cooking time may vary depending on the brand.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
