Description
Marry Me Gnocchi is a creamy, flavorful one-pan Italian-inspired dish featuring tender gnocchi simmered in a rich sauce of vegetable broth, sun-dried tomatoes, garlic, and Parmesan, finished with fresh spinach and basil for a vibrant, comforting meal perfect for quick dinners.
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
- Heat the olive oil and sauté garlic and Italian seasoning: Place a large sauté pan over medium-low heat and add the olive oil. Once hot, add the minced garlic and Italian seasoning. Sauté for about one minute until the garlic is tender and fragrant, ensuring it doesn’t burn.
- Add vegetable broth and gnocchi: Stream in the vegetable broth while stirring to scrape up any browned bits from the pan. Then add the gnocchi, chopped sun-dried tomatoes, crushed red pepper flakes, kosher salt, and black pepper. Stir everything to combine.
- Simmer gnocchi until tender: Bring the mixture to a boil, then reduce the heat to a simmer and cover the pan. Let it cook gently for about 5 minutes until the gnocchi are tender and cooked through.
- Wilt the spinach and finish the sauce: Remove the lid and stir in the roughly chopped baby spinach. Cook for about one minute until the spinach wilts. Then stir in the grated Parmesan cheese, heavy whipping cream, and fresh chiffonaded basil leaves. Taste the sauce and adjust seasoning with extra salt and pepper as desired.
- Serve with toppings: Serve the gnocchi hot, topped with additional Parmesan cheese, fresh basil leaves, and crushed red pepper flakes if you want extra heat.
Notes
- For a richer flavor, use high-quality Parmesan cheese and sun-dried tomatoes packed in oil (drain well).
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Adjust crushed red pepper flakes according to your heat preference.
- To make it gluten-free, use gluten-free gnocchi.
- This recipe is best enjoyed immediately but leftovers can be stored in the fridge and gently reheated.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 65 mg
