Imagine a cozy evening where each bite melts creamy comfort into your palate—a dish that persuades your heart and taste buds alike. This Marry Me Gnocchi brings together pillowy gnocchi simmered in a rich, velvety sauce infused with sun-dried tomatoes’ intense sweetness and vibrant spinach. It’s a perfect blend of rustic Italian tradition and indulgent creaminess for those moments worth savoring.
Whether you’re cooking for a special night or craving a satisfying meatless meal, this dish delivers on flavor and simplicity. The subtle heat from crushed red pepper flakes adds balance, while fresh basil and Parmesan provide aromatic finishing touches that elevate every forkful.
- Quick to prepare—ready in just 25 minutes for busy weeknights or spontaneous dinner plans.
- Uses easy-to-find ingredients that come together into a luxurious, flavorful cream sauce.
- Vegetarian and customizable—perfect for a comforting meal that everyone can enjoy.
Ingredients
- Olive Oil: A tablespoon of fragrant extra virgin olive oil creates the perfect base for sautéing and flavor development.
- Garlic (2 medium cloves, minced): Fresh garlic delivers aromatic depth and a savory punch to the sauce.
- Italian Seasoning (2 teaspoons): A fragrant blend of herbs that infuse the sauce with classic Mediterranean flavor notes.
- Vegetable Broth (1 1/2 cups): Provides a light, savory liquid to gently cook the gnocchi and build the sauce’s foundation.
- Gnocchi (16 ounces): Tender potato dumplings that soak up the creamy sauce and provide a satisfying, pillowy texture.
- Sun-Dried Tomatoes (1/2 cup, drained and chopped): Packed with concentrated sweetness and tang, these add vibrant color and complexity.
- Crushed Red Pepper Flakes (1/8 teaspoon): A subtle heat element that wakes up the palate without overpowering.
- Kosher Salt (1/8 teaspoon, plus more to taste): Enhances all flavors, ensuring the dish is perfectly seasoned.
- Freshly Ground Black Pepper (1/4 teaspoon, plus more to taste): Adds mild spiciness and depth to the cream sauce.
- Parmesan Cheese (1/2 cup grated, plus more for serving): Sharp and nutty cheese enriching the sauce with creamy umami.
- Heavy Whipping Cream (2/3 cup): Creates a luscious, smooth texture and luxurious richness in the sauce.
- Baby Spinach (2 cups, roughly chopped): Adds color, nutrients, and mild earthiness that perfectly complements the creamy base.
- Fresh Basil Leaves (5–6, chiffonaded): Bright, aromatic herbs to finish the dish with freshness and fragrance.
Instructions
- Sauté Aromatics
Heat olive oil in a large saute pan over medium-low heat. Add minced garlic and Italian seasoning, stirring occasionally until fragrant and soft—about 1 to 2 minutes. This step extracts and blooms the flavors, forming a delicious aromatic base for the sauce.
- Add Broth and Gnocchi
Pour in the vegetable broth and bring to a gentle boil. Add the gnocchi, chopped sun-dried tomatoes, crushed red pepper flakes, kosher salt, and freshly ground black pepper. Cover and simmer until the gnocchi are tender and cooked through, approximately 5 to 7 minutes. Simmering infuses flavor and allows the gnocchi to absorb the flavorful liquid.
- Incorporate Spinach and Cream
Stir in the roughly chopped baby spinach and cook until just wilted, about 1 to 2 minutes. Then add grated Parmesan cheese, heavy whipping cream, and chiffonaded fresh basil leaves. Stir gently to combine and create a rich, creamy sauce. Adjust seasoning with additional salt and pepper if needed for a balanced taste.
- Serve
Transfer the creamy gnocchi to plates or bowls and generously top with extra grated Parmesan cheese and fresh basil leaves for an aromatic finish. Serve immediately to enjoy the sauce at its silky best.
- You can increase the crushed red pepper flakes for a spicier kick—adjust according to your heat preference.
- This dish is best served fresh, as the gnocchi may absorb sauce and become firmer upon refrigeration.
- Use fresh grated Parmesan for the best melt and flavor release in the sauce.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce and maintain creamy texture.
Serving Suggestions
This Marry Me Gnocchi pairs wonderfully with a crisp green salad or garlic bread to soak up every last bit of the luscious sauce. A glass of chilled white wine or sparkling water with lemon completes the meal beautifully.
- Do not overcook the gnocchi; they should be tender but still hold their shape for the best texture.
- Add the cream off the heat or on low to prevent curdling and keep the sauce silky smooth.
- Fresh herbs like basil added at the end maintain their bright flavor and color.
FAQs
- Can I use store-bought gnocchi?
Yes, store-bought gnocchi works perfectly and saves time. Just follow package cooking instructions if using a different kind.
- How can I make this recipe vegan?
Substitute the heavy cream with coconut cream or a cashew cream, and use nutritional yeast instead of Parmesan cheese.
- Can I freeze leftover gnocchi?
It’s not recommended as freezing may alter the texture, making the gnocchi mushy when reheated.
- What is the best way to reheat this dish?
Gently reheat on the stovetop over low heat, adding a splash of broth or cream to refresh the sauce.
- Can I add protein to this dish?
Yes, grilled chicken or shrimp can be added to turn this into a more substantial meal.
- Is there a low-fat alternative for the cream?
You can substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich and creamy.
- What wine pairs well with this gnocchi dish?
A crisp Chardonnay or Pinot Grigio complements the creamy texture and tomato notes wonderfully.
Marry Me Gnocchi Creamy Dish
Equipment
- 1 large sauté pan for cooking gnocchi and sauce
Ingredients
- 1 tablespoon olive oil
- 2 medium 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 to 6 fresh basil leaves chiffonaded
Instructions
- Heat olive oil in a large sauté pan over medium-low heat; add garlic and Italian seasoning and sauté until fragrant and tender.
- Add vegetable broth, gnocchi, sun-dried tomatoes, crushed red pepper flakes, salt, and pepper; bring to a boil then reduce heat and simmer covered until gnocchi is tender.
- Stir in baby spinach and cook until wilted.
- Add grated Parmesan cheese, heavy cream, and fresh basil; stir to combine and adjust seasoning to taste.
- Serve topped with additional Parmesan cheese and basil leaves.
Notes
- Add extra crushed red pepper flakes for more heat.
- Use fresh basil for best flavor.
- Store leftovers refrigerated up to 3 days.
