Creamy Sundried Tomato “Marry Me” Gnocchi
Creamy sundried tomato gnocchi with rich parmesan flavor, soft spinach, and crispy golden gnocchi for the ultimate cozy dinner recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
18 oz gnocchi (or another short pasta shape)
1/2 red onion, diced
3 cloves garlic, minced
1 pinch red pepper flakes or chili flakes (to taste)
2 teaspoons mixed Italian seasoning
1/3 cup sundried tomatoes, chopped
2 tablespoons tomato paste
2/3 cup vegetable broth
2/3 cup heavy cream
3/4 cup parmesan-style cheese, grated
1 small bunch fresh basil, chopped
1–2 handfuls baby spinach, chopped
Olive oil (preferably from the sundried tomato jar)
Salt and black pepper, to taste
Instructions
Heat a drizzle of olive oil in a large deep saucepan over medium-low heat.
Add the diced onion and sauté until soft and translucent.
Stir in the garlic, red pepper flakes, Italian seasoning, sundried tomatoes, salt, and pepper. Cook for 2–3 minutes until fragrant.
Add the tomato paste and cook for another 1–2 minutes.
Pour in the vegetable broth and simmer partially covered while preparing the gnocchi.
In a separate frying pan, heat olive oil over medium-low heat.
Add the gnocchi and pan fry for about 10 minutes, turning occasionally, until golden and crispy on all sides.
Return to the sauce and stir in the heavy cream and grated parmesan-style cheese. Simmer gently until smooth and creamy.
Add the chopped spinach and basil, stirring until just wilted.
Toss the crispy gnocchi into the sauce until evenly coated.
Serve immediately while hot and creamy.
Notes
Using the oil from the sundried tomato jar adds extra flavor to the dish.
Low and slow cooking helps the gnocchi become crispy outside while staying soft inside.
Add extra chili flakes for a spicier version.
Freshly grated parmesan melts best into the sauce.
You can substitute spinach with kale or arugula if preferred.
