Marry Me Gnocchi Recipe

Have you ever stumbled upon a recipe that instantly feels like a warm hug? That s exactly how I feel about this Marry Me Gnocchi Recipe. It s creamy, comforting, and surprisingly simple to whip up on any evening when you want to impress without stress. The combination of tender gnocchi bathed in a luscious sun-dried tomato cream sauce with a hint of basil is downright irresistible.

What makes this Marry Me Gnocchi Recipe truly special is how quickly it comes together and how adaptable it is – perfect for those weeknight dinners when you want something cozy but don t have forever to spend in the kitchen. Plus, it s that kind of dish that makes your whole table smile and has everyone asking for seconds. Trust me, you re going to want to bookmark this one!

this …

Ingredients You’ll Need

The ingredients for this Marry Me Gnocchi Recipe come together like a dream. Each one adds a layer of flavor or texture – from the garlicky olive oil foundation to the bright basil finishing touch. I always suggest using fresh herbs when you can for the best taste.

• Olive oil: Use a good-quality extra virgin olive oil for that rich, fruity base flavor.
• Garlic: Fresh minced garlic is essential here – it infuses the sauce with that savory aroma.
• Italian seasoning: A convenient blend that saves time and adds classic Italian herbs.
• Vegetable broth: This adds depth and moisture without overpowering the gentle sauce.
• Gnocchi: Look for fresh or refrigerated gnocchi for the best texture and ease of cooking.
• Sun-dried tomatoes: Give a chewy, tangy punch – drain and chop finely for even distribution.
• Crushed red pepper flakes: Add just a hint of heat; you can always adjust later.
• Kosher salt: Enhances all the flavors subtly.
• Black pepper: Freshly ground is best for a little zing.
• Parmesan cheese: Grate fresh if possible – it melts beautifully into the sauce.
• Heavy whipping cream: Creates that irresistible creamy texture; don t skip it!
• Baby spinach: Adds color, nutrition, and freshness; roughly chopped is perfect.
• Fresh basil leaves: Chiffonaded to release aroma and folded in at the end for light herbal notes.

Variations

I love how flexible this Marry Me Gnocchi Recipe is – it gives you plenty of room to make it your own. Depending on what s in your pantry or your dietary needs, you can tweak it with ease to keep things exciting or more fitting for your lifestyle.

• Vegan/Dairy-Free: I swap the heavy cream with unsweetened cashew creamer or full-fat coconut milk and substitute Parmesan for a vegan option, making it just as tasty without the dairy.
• Protein Boost: Sometimes I toss in cooked chicken or sautéed mushrooms for extra substance when I want a heartier meal.
• Heat It Up: If you love spice, increasing the crushed red pepper flakes or adding a dash of hot sauce gives it a nice kick.
• Fresh Herb Twist: Try swapping basil for fresh parsley or thyme for a subtle change in flavor profile.

How to Make Marry Me Gnocchi Recipe

Step 1: Build the Flavor Base

Start by heating the olive oil in a large sauté pan over medium-low heat – you want it hot but not smoking. Toss in your minced garlic and Italian seasoning, and sauté the duo for about a minute until fragrant and tender. The key here is to keep the heat moderate so the garlic softens without browning too quickly, which can make it bitter. This step sets the foundation for all those beautiful flavors that follow.

Step 2: Simmer the Gnocchi

Next, pour in the vegetable broth and give the pan a good stir to scrape up any tasty browned bits stuck to the bottom – those bits are pure flavor gold. Add your gnocchi, chopped sun-dried tomatoes, crushed red pepper flakes, salt, and pepper. Bring everything to a boil, then reduce to a simmer and cover the pan. Let this hang out for about 5 minutes until the gnocchi are tender and have soaked up some of that savory broth. Don t rush this – patience here means perfectly cooked gnocchi.

Step 3: Finish with Greens and Cream

Once the gnocchi is tender, take off the lid and stir in the chopped spinach. Cook it just long enough for it to wilt beautifully – around a minute. Then fold in the Parmesan cheese, heavy whipping cream, and fresh basil. This is where that velvety, luscious sauce comes together, coating every bite. Give it a taste and adjust salt and pepper to your preference – a little tweak here can make all the difference.

Step 4: Serve and Garnish

Plate your creamy gnocchi and top with extra Parmesan, a few basil ribbons, and if you like, a pinch more crushed red pepper flakes for a touch of heat. It looks elegant but comes together in minutes – perfect for that romantic dinner or cozy night in.

How to Serve Marry Me Gnocchi Recipe

Garnishes

I always top mine with a generous sprinkle of freshly shredded Parmesan and extra chiffonaded basil leaves – it adds a fresh, herbal brightness and a lovely texture contrast. For a little heat, I sometimes add a pinch more crushed red pepper flakes. These simple garnishes really elevate the presentation and flavor.

Side Dishes

This Marry Me Gnocchi Recipe pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or some roasted seasonal veggies to balance the richness. I also love serving it alongside garlic bread for an extra comforting meal – my family always appreciates this combo!

Creative Ways to Present

For special occasions, I like serving this dish in shallow bowls with a drizzle of good olive oil and scattered edible flowers or microgreens – it feels fancy but hardly adds effort. You can also plate individual portions with a sprig of basil and a twist of freshly cracked pepper for that restaurant touch right at home.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover Marry Me Gnocchi in an airtight container in the fridge for up to 3 days. It holds up well if you gently reheat it on the stovetop with a splash of broth or water to loosen the sauce. Microwave is fine too, but be sure to stir halfway through to keep everything heated evenly.

Freezing

While I haven t frozen this recipe often, if you want to, freeze the gnocchi and sauce separately to keep textures intact. Defrost in the fridge before reheating slowly on the stove. Fresh cream-based sauces can separate when frozen, so gentle reheating and stirring help bring it back together.

Reheating

When reheating, stove top with a splash of broth or water is my go-to – it revives the sauce s silky texture better than the microwave. Cook gently over low heat and stir frequently until warmed through. This keeps the gnocchi tender without drying out or turning rubbery.

FAQs

Final Thoughts

This Marry Me Gnocchi Recipe has become one of those go-to dishes that feels both special and approachable. Whether you’re cooking for yourself, family, or impressing guests, it manages to strike the perfect balance of creamy comfort without complicated fuss. I honestly love pulling it out on busy nights or when I want to treat someone to a cozy meal that feels a little fancy. Give it a try – I m pretty sure it ll become a favorite in your kitchen, too!

Marry Me Gnocchi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 68 reviews

• Author: Nora
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This Marry Me Gnocchi recipe is a comforting and flavorful dish featuring tender gnocchi simmered in a creamy sauce made with sun-dried tomatoes, garlic, Italian seasoning, spinach, and fresh basil. Topped with Parmesan cheese and a touch of crushed red pepper, it’s an elegant yet easy one-pan meal perfect for weeknights or special occasions.

---

Ingredients

Units USM Scale 1x2x3x

Sauce and Base

• 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)

Dairy and Greens

• 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 (Optional)

• Basil leaves
• Shredded Parmesan cheese
• Crushed red pepper flakes (if additional heat is desired)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat Olive Oil and Sauté Garlic: 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, being careful not to burn it.
2. Add Vegetable Broth and Ingredients: Slowly stream in the vegetable broth while stirring to scrape up any bits stuck to the pan. Then add the gnocchi, chopped sun-dried tomatoes, crushed red pepper flakes, salt, and black pepper.
3. Cook the Gnocchi: Bring the mixture to a boil, then reduce the heat to a simmer and cover the pan. Let cook for 5 minutes until the gnocchi is tender and cooked through.
4. Add Spinach and Cheese: Remove the lid and stir in the roughly chopped baby spinach. Cook for about one minute until the spinach is wilted. Next, stir in the grated Parmesan cheese, heavy whipping cream, and fresh chiffonaded basil leaves. Taste and adjust salt and pepper as needed.
5. Serve and Garnish: Serve the gnocchi hot, topped with additional Parmesan cheese, fresh basil leaves, and crushed red pepper flakes if you desire extra heat.

---

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water.
• Vegan/Dairy-Free Option: Substitute the heavy whipping cream with unsweetened cashew creamer or full-fat coconut milk, and use vegan or dairy-free Parmesan cheese alternatives. Ensure the gnocchi used does not contain dairy or eggs.

---

Nutrition

• Serving Size: 1 cup
• Calories: 528
• Sugar: 7g
• Sodium: 1296mg
• Fat: 23g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 10g
• Protein: 18g
• Cholesterol: 56mg