Marry Me Gnocchi Recipe

A creamy, quick gnocchi skillet with sun-dried tomatoes, spinach, and basil that’s ready in under 20 minutes.

Prep Time5

Cook Time12

Total Time17

Servings: 4 servings

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 chiffonade (rolled and sliced into ribbons), plus more for garnish

Heat a large sauté pan over medium-low heat and add 1 tablespoon olive oil.
Add the minced garlic and 2 teaspoons Italian seasoning and sauté for about 1 minute, until fragrant but not browned.
Pour in 1 1/2 cups vegetable broth, scraping the pan to loosen any browned bits.
Add the gnocchi, chopped sun-dried tomatoes, 1/8 teaspoon crushed red pepper flakes, 1/8 teaspoon kosher salt, and 1/4 teaspoon black pepper; stir to combine.
Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook for 5 minutes, or until the gnocchi are tender.
Remove the lid and stir in the chopped spinach; cook about 1 minute until wilted.
Stir in 1/2 cup grated Parmesan, 2/3 cup heavy whipping cream, and the chiffonaded basil leaves; cook briefly until heated through and sauce is slightly thickened.
Taste and adjust seasoning with additional salt and pepper if desired, then serve topped with extra Parmesan and basil.

Use canned or packaged gnocchi—check labels if avoiding dairy or egg.
Swap heavy cream with unsweetened cashew creamer or full-fat coconut milk for a dairy-free version.
Use vegan Parmesan if making the dairy-free option.