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This Marry Me Gnocchi recipe combines pillowy gnocchi with a rich and creamy sauce that features sun-dried tomatoes, spinach, and Parmesan cheese. It takes just 25 minutes from start to finish, making it a fantastic choice for a comforting weeknight meal or an impressive dish to share with someone special.
I first cooked this dish when I was looking for something cozy and impressive for a date night. Every time I make it now, it fills the kitchen with the warm aroma of garlic and herbs, and my family always asks for seconds.
Ingredients
- Olive oil: provides a smooth base for sautéing that brings out garlic’s flavor
- Garlic: fresh minced garlic gives a fragrant, savory punch, look for firm cloves without sprouting
- Italian seasoning: adds herby warmth, choose a well-balanced blend with basil, oregano, and thyme
- Vegetable broth: keeps it vegetarian and adds depth, opt for a low-sodium brand to control saltiness
- Gnocchi: tender potato dumplings that soak up the sauce, fresh or high-quality store-bought works best
- Sun-dried tomatoes: deliver intense sweetness and a chewy texture, select ones packed in oil for more flavor
- Crushed red pepper flakes: just a touch to add subtle heat and complexity
- Kosher salt and freshly ground black pepper: essential for seasoning to taste
- Parmesan cheese: sharp and nutty, it enriches the sauce and adds umami, freshly grated is ideal
- Heavy whipping cream: makes the sauce luxuriously smooth and creamy
- Baby spinach: adds freshness and a pop of green, choose vibrant leaves without wilting
- Fresh basil leaves: bright and aromatic finishing touch, use fresh rather than dried for best flavor
Step-by-Step Instructions
- Sauté Aromatics:
- Heat olive oil in a large sauté pan over medium-low heat. Add minced garlic and Italian seasoning. Cook gently for about 3 to 5 minutes until the garlic is soft and fragrant but not browned. This step builds a flavorful foundation for the sauce.
- Add Broth and Gnocchi:
- Pour in the vegetable broth and immediately add the gnocchi along with the chopped sun-dried tomatoes. Sprinkle in crushed red pepper flakes, kosher salt, and freshly ground black pepper. Increase heat to bring the mixture to a boil, then reduce heat to low and cover. Let simmer for about 8 to 10 minutes until the gnocchi are tender and have absorbed some of the broth’s flavor.
- Incorporate Spinach and Cream:
- Stir in the roughly chopped baby spinach, allowing it to wilt evenly into the sauce. Once wilted, add the grated Parmesan cheese, heavy cream, and chiffonaded fresh basil leaves. Stir continuously to create a smooth, creamy sauce that clings to the gnocchi. Taste and adjust seasoning as needed.
- Serve:
- Spoon the gnocchi into bowls and finish with extra grated Parmesan and a few fresh basil leaves on top. Serve immediately while the sauce is warm and comforting.
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One of my favorite ingredients here is the sun-dried tomatoes. Their sweet tang perfectly contrasts with the creamy sauce and fresh spinach. The first time I served this, my partner declared it a new favorite and asked to "marry me gnocchi" be made often. It’s a dish that brings everyone to the table with a smile.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat with a splash of vegetable broth or cream to loosen the sauce. Avoid microwaving directly as the gnocchi may become mushy.
Ingredient Substitutions
Heavy cream can be swapped for half-and-half or coconut cream for a lighter or dairy-free option, respectively, but the texture will be less rich. If you cannot find fresh gnocchi, frozen varieties work well too, just increase simmering time slightly. Baby kale or Swiss chard can stand in for spinach and will add a heartier texture.
Serving Suggestions
Serve this dish alongside a crisp green salad tossed with lemon vinaigrette to cut through the richness. A crusty baguette or garlic bread pairs beautifully to soak up the luscious sauce. For a fuller meal, add roasted or grilled vegetables on the side.
Cultural Context
Gnocchi are traditional Italian potato dumplings that originated from the northern regions of Italy. Their soft, pillowy texture makes them a comforting alternative to pasta. This creamy tomato and spinach sauce offers a modern variation inspired by classic Italian flavors, perfect for home cooks seeking something special yet simple.
Pro Tips
Make sure not to brown the garlic to avoid bitterness, gentle sweat over low heat is best. Toast Italian seasoning lightly in the oil for a minute before adding garlic to awaken the herbs’ aroma. Stir the cream in off the heat to prevent curdling and keep the sauce silky smooth.
Recipe FAQs
- → What type of gnocchi works best in this dish?
Soft potato gnocchi works best as it absorbs the flavors and cooks to a tender texture in the broth.
- → Can I substitute heavy cream with a lighter option?
Yes, half-and-half or coconut milk can be used, though the sauce will be less rich and creamy.
- → How do sun-dried tomatoes impact the flavor?
They add a concentrated, slightly tangy sweetness that balance the creaminess perfectly.
- → Can fresh spinach be replaced with another green?
Baby kale or Swiss chard can be good alternatives, offering similar texture and mild flavor.
- → Is it possible to add more heat to the dish?
Yes, increasing crushed red pepper flakes during cooking will bring additional spice.