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homemade Marry Me Gnocchi Recipe photo

Marry Me Gnocchi Recipe

A creamy, flavorful one-pan gnocchi with sun-dried tomatoes, spinach, and fresh basil that's quick to make.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings

Equipment

  • large sauté pan
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • lid for pan

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1.5 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 leaves fresh basil chiffonade, plus more for garnish
  • basil leaves for garnish
  • shredded Parmesan cheese for serving
  • crushed red pepper flakes for additional heat, optional

Instructions
 

  • Heat a large sauté pan over medium-low heat and add the olive oil.
  • Add the minced garlic and Italian seasoning and sauté about 1 minute until fragrant, taking care not to brown the garlic.
  • Pour in the vegetable broth and scrape the pan to loosen any browned bits.
  • Add the gnocchi, chopped sun-dried tomatoes, crushed red pepper flakes, kosher salt, and black pepper; stir to combine.
  • Bring the mixture to a boil, then reduce to a simmer, cover, and cook about 5 minutes until the gnocchi is tender.
  • Remove the lid and stir in the chopped spinach; cook about 1 minute until wilted.
  • Stir in the grated Parmesan, heavy cream, and chiffonaded basil; simmer briefly until warmed and sauce is slightly thickened. Taste and adjust salt and pepper as needed.
  • Serve the gnocchi topped with additional shredded Parmesan and basil leaves, and more crushed red pepper if desired.

Notes

  • Leftovers keep up to 3 days refrigerated in an airtight container.
  • Reheat gently on the stovetop with a splash of broth or water.
  • For a dairy-free option, use unsweetened cashew creamer or full-fat coconut milk in place of cream.
  • Use vegan Parmesan to make the dish dairy-free.
  • Check gnocchi ingredients if avoiding dairy or egg.