Description
This creamy, flavorful Marry Me Gnocchi recipe features tender gnocchi simmered in a luscious sauce made with garlic, Italian seasoning, sun-dried tomatoes, spinach, and fresh basil. The rich combination of Parmesan cheese and heavy cream creates a comforting dish that’s quick to make and perfect for a cozy 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
- Fresh basil leaves
- Shredded Parmesan cheese
- Crushed red pepper flakes (optional, for additional heat)
Instructions
- Heat oil and sauté garlic and seasoning: Place a large sauté pan over medium-low heat and add the olive oil. When the oil is hot, add the minced garlic and Italian seasoning. Sauté for about one minute until fragrant and garlic is tender, but not browned.
- Add broth and gnocchi: Slowly stream in the vegetable broth while stirring, scraping up any browned bits from the pan. Then add the gnocchi, sun-dried tomatoes, crushed red pepper flakes, 1/8 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to combine all ingredients.
- Simmer until gnocchi is tender: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and cook for 5 minutes, allowing the gnocchi to soften completely.
- Add spinach and wilt: Remove the lid and stir in the chopped baby spinach. Cook for about one minute until the spinach wilts nicely into the sauce.
- Finish with cheese, cream, and basil: Stir in the grated Parmesan cheese, heavy whipping cream, and chiffonaded fresh basil leaves. Taste the sauce and adjust seasoning with additional salt and black pepper if desired.
- Serve and garnish: Plate the gnocchi and top with extra shredded Parmesan cheese, fresh basil leaves, and crushed red pepper flakes if you want a bit more heat.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to loosen the sauce.
- Vegan/Dairy-Free Option: Substitute heavy whipping cream with unsweetened cashew creamer or full-fat coconut milk. Use a vegan/dairy-free Parmesan alternative. Confirm that the gnocchi is dairy- and egg-free.
Nutrition
- Serving Size: 1 cup
- Calories: 528 kcal
- Sugar: 7 g
- Sodium: 1296 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 56 mg
