Name: Marry Me Gnocchi Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 16 to 18 ounces shelf-stable or refrigerated potato gnocchi; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes (packed in oil), chopped; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (adjust for heat); 1 cup heavy cream; 1/2 cup vegetable broth; 1/2 cup freshly grated Parmesan cheese; Salt and black pepper to taste; 2 cups fresh baby spinach; Fresh basil leaves for garnish

Jump to Recipe

Introduction

Marry Me Gnocchi is a creamy, flavorful dish that brings together tender potato gnocchi, sun-dried tomatoes, and fresh spinach in a savory Parmesan sauce. It’s a comforting meal perfect for any night when you want something special yet simple to prepare.

The image shows a white, deep round dish filled with small, soft gnocchi pieces covered in a creamy orange sauce. Bright green spinach leaves are mixed in evenly throughout the dish, adding a fresh contrast. On top, there are scattered strips of red sun-dried tomatoes, giving a textured and rich look. Finally, finely shredded white cheese is sprinkled over all, melting slightly into the sauce. The dish sits on a cloth with a checkered pattern, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 to 18 ounces potato gnocchi (shelf-stable or refrigerated)
2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes (packed in oil), chopped
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (adjust for heat)
1 cup heavy cream
1/2 cup vegetable broth
1/2 cup freshly grated Parmesan cheese
2 cups fresh baby spinach
Fresh basil leaves for garnish
Salt and black pepper to taste

Instructions

Step 1: Heat a large skillet over medium heat and add the butter. Let it melt until it starts to foam slightly, being careful not to brown it.
Step 2: Add the minced garlic to the melted butter and stir constantly for about 30 seconds until fragrant, but not browned.
Step 3: Toss in the chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Stir to combine and release their flavors.
Step 4: Pour in the vegetable broth and heavy cream. Stir until the mixture is uniform and pale orange. Bring to a gentle simmer, avoiding a rolling boil, and let it bubble softly for 2-3 minutes to thicken.
Step 5: Add the gnocchi directly into the sauce. Cover the pan with a lid and cook for about 2 minutes to allow the gnocchi to soften and absorb the flavors.
Step 6: Remove the lid and stir in the grated Parmesan cheese until fully melted and integrated into the sauce. Adjust the sauce thickness by adding vegetable broth if too thick or simmering longer if too thin.
Step 7: Add the baby spinach and fold it into the sauce until wilted and bright green, about 60 seconds. Season with salt and black pepper to taste.
Step 8: Turn off the heat and garnish with fresh basil leaves if desired. Serve immediately while hot for best texture and flavor.

Tips & Variations

For added flavor, replace one tablespoon of butter with a tablespoon of oil from the sun-dried tomatoes.
To make this vegan, use vegan butter or olive oil, substitute heavy cream with full-fat coconut milk or vegan cream, and replace Parmesan with nutritional yeast or a cashew-based vegan cheese.
Do not boil the gnocchi separately; cooking them in the sauce prevents sogginess and thickens the sauce naturally with released starch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if the sauce has thickened too much. Avoid microwaving to prevent the sauce separating.

How to Serve

The dish shows small gnocchi pieces coated in a thick creamy orange sauce mixed with green spinach leaves, all inside a white pot with gray handles. On top, there are scattered thin strips of sun-dried tomatoes adding a deep red color, along with a sprinkle of finely grated white cheese, and small green herbs. The pot sits on a white marbled surface with a soft checkered cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why cook gnocchi directly in the sauce instead of boiling?

Cooking gnocchi directly in the sauce improves texture by keeping the outside firm and the inside pillowy. It also releases starch that naturally thickens the sauce, enhances flavor absorption, and saves on washing extra pots.

Can I make this recipe vegan?

Yes, by swapping butter for vegan butter or olive oil, heavy cream for full-fat coconut milk or vegan cream, and Parmesan for nutritional yeast or vegan cheese, you can create a delicious plant-based version without sacrificing creaminess or flavor.