Description
This creamy, flavorful Marry Me Gnocchi recipe combines tender gnocchi with a rich sauce made from butter, garlic, sundried tomatoes, chicken broth, heavy cream, and fresh herbs. Finished with spinach, Parmesan cheese, and fresh basil, it’s a comforting one-pan meal perfect for an easy weeknight dinner or special occasion.
Ingredients
Units
Scale
Sauce and Vegetables
- 2 Tablespoons Butter
- 1/2 Onion, finely diced
- 4 Garlic Cloves, finely minced
- 1 cup Chicken Broth
- 1 1/2 cups Heavy Cream
- 1/2 to 2/3 cup (4 oz) Sundried Tomatoes in oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 to 1/2 teaspoon Red Pepper Flakes
- 1 teaspoon Italian Seasoning (optional)
- 1 cup Fresh Baby Spinach
- 4 to 5 Fresh Basil Leaves, cut into ribbons
Main Ingredient
- 1 lb Gnocchi (shelf stable or refrigerated)
Cheese
- 4 ounces Parmesan Cheese
Instructions
- Sauté Onion and Garlic: Heat a large skillet over medium heat. Add butter and diced onion, cooking for 6-7 minutes while stirring often until the onion is translucent and softened. Add garlic and cook for an additional 1 minute to release its aroma.
- Add Liquids and Seasonings: Pour in chicken broth, heavy cream, and sundried tomatoes (including some oil for extra flavor). Season with salt, pepper, red pepper flakes, and optional Italian seasoning. Stir the mixture well to combine all ingredients.
- Simmer with Gnocchi: Add the gnocchi directly into the skillet and allow them to simmer in the sauce for about 5 minutes. This cooks the gnocchi thoroughly while they absorb the delicious sauce flavors.
- Incorporate Greens and Cheese: Tear or chop the baby spinach into smaller pieces and add it to the skillet along with the grated Parmesan cheese. Stir gently until the spinach wilts and cheese melts into the sauce. Add the fresh basil ribbons, reserving some for garnish.
- Serve and Garnish: When ready to serve, top the dish generously with additional fresh basil ribbons and a sprinkle of extra Parmesan cheese. Serve immediately while hot and creamy.
Notes
- Gnocchi Type: Use shelf-stable potato gnocchi found in the pasta aisle or fresh refrigerated gnocchi. Avoid frozen gnocchi as it can release excess moisture and affect sauce consistency.
- Why No Pre-cooking: Gnocchi cook quickly and delicately. Simmering them directly in the sauce ensures they absorb maximum flavor while cooking through perfectly.
- Cream Substitute: For a lighter sauce, substitute heavy cream with half-and-half. The sauce might be thinner but will reduce upon heating, maintaining rich flavor.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 90 mg
