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Marry Me Gnocchi Recipe

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★★★★★

4.6 from 137 reviews

This Marry Me Gnocchi recipe features tender potato gnocchi simmered directly in a creamy sun-dried tomato sauce enriched with garlic, herbs, and Parmesan cheese. Finished with fresh baby spinach and basil, it’s a comforting Italian-inspired one-pan dish that’s quick to make and packed with rich flavor.

Ingredients

Scale

Gnocchi and Sauce

  • 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

Finishing Touches

  • 2 cups fresh baby spinach
  • Fresh basil leaves for garnish

Instructions

  1. Heat The Pan: Place a large skillet over medium heat and add the butter. Allow it to melt until it begins to foam slightly, but take care not to let it brown. For extra flavor, you may substitute 1 tablespoon of butter with 1 tablespoon of the oil from the sun-dried tomatoes.
  2. Sauté The Aromatics: Add the minced garlic to the melted butter and stir constantly for about 30 seconds to release its aroma without browning it. Immediately add the chopped sun-dried tomatoes, dried oregano, and red pepper flakes, stirring to combine and release their flavors.
  3. Build The Sauce: Pour in the vegetable broth and heavy cream, stirring until the mixture turns a uniform pale orange. Bring to a gentle simmer, ensuring it does not boil, and let it bubble softly for 2 to 3 minutes to begin thickening.
  4. Toss The Gnocchi: Add the gnocchi directly into the sauce in the skillet. Cover the pan with a lid and cook for about 2 minutes, allowing the gnocchi to soften and release starch, thickening the sauce naturally.
  5. Melt The Cheese: Remove the lid and stir in the grated Parmesan cheese until fully melted and the sauce is glossy and thick. Adjust the sauce consistency by adding a splash more broth if too thick or simmering uncovered if too thin.
  6. Wilt The Greens: Add the baby spinach to the skillet and fold it into the sauce until wilted and bright green, about 60 seconds. Taste and season with salt and black pepper as needed.
  7. The Final Touch: Turn off the heat and garnish with fresh torn basil leaves if desired. Serve immediately to enjoy the sauce at its creamiest and freshest.

Notes

  • Cooking gnocchi directly in the sauce avoids sogginess often caused by boiling, resulting in a firmer exterior and pillowy interior.
  • The starch released from the gnocchi naturally thickens the sauce, enhancing its texture and flavor.
  • This method saves on washing extra pots and colanders, making cleanup easier.
  • To make vegan, substitute butter with vegan butter or olive oil, use coconut milk or vegan cream instead of heavy cream, and replace Parmesan with nutritional yeast or cashew-based vegan Parmesan, adjusting salt accordingly.

Keywords: gnocchi, creamy gnocchi, sun-dried tomato sauce, Italian, one pan meal, quick dinner, comfort food

Find it online: https://deliciousdishspot.com/marry-me-gnocchi-recipe/