Marry me creamy gnocchi
Recently, I was riffling around my pantry looking for the perfect dinner that was easy, satisfying, and truly delicious.
That’s when I made this marry-me gnocchi for the first time and immediately, Ethan and I knew that this recipe was a winner.
About this recipe
This recipe requires just one pot, one pan, and a little bit of time (about 30-45 minutes). It’s so delicious that it’s well worth it, even in the busiest seasons of life.
We recommend making this any time after fresh basil is ready, as it adds a very important touch of freshness to this dish. The rest of the ingredients are available in almost any season.
I’m writing this in June, where I used spring onions and garlic scapes, but you can use any onion and garlic substitutions depending on the season you’re cooking in.
A note on the gnocchi
I used soft, traditional Gia Russa brand gnocchi to save myself a step. If you want to use dry gnocchi, you can, but you will need to boil it first to prepare it for pan-frying.
Pan-fry the gnocchi slowly for about 10 minutes. This gives it a slightly crispy outer texture that contributes a lot to this dish.
Make the sauce, reduce, and then, in the last couple of minutes before the gnocchi is finished, add cream, parmesan, and basil.
Marry me creamy gnocchi
Adapted from Happy Veggie Kitchen
Ingredients:
16 oz soft gnocchi
½ onion or shallot, diced
2-3 cloves garlic
1 pinch red pepper or chili flakes
2 tsp Italian seasoning
⅓ cup sundried tomatoes, chopped
2 tbsp tomato paste
⅔ cup vegetable or chicken broth
⅔ cup heavy cream
¾ cup grated parmesan
1 bunch basil, chopped
Directions:
In a saucepan with a lid, heat 1 Tbsp olive oil (ideally the oil from the sundried tomato jar) over a low-medium heat and sauté the onions until soft.
Add the garlic, chili or red pepper flakes, Italian seasoning, and sundried tomatoes to the pan. Continue to sauté for about 1 minute.
Add the tomato paste and sauté for another couple of minutes.
Add the broth. Simmer, partially covered, until it reduces and forms a thick sauce.
Pan-fry the gnocchi. Heat 1 Tbsp olive oil over low-medium heat and pan-fry the gnocchi until crisp and golden on all sides. Keep the heat low so that the gnocchi has time to cook all the way through. This takes about 10 minutes.
Once the gnocchi is ready, quickly finish off the sauce. Add in the cream and parmesan, simmering over a very gentle heat until the cheese has melted in, then stir in the basil.
Toss the gnocchi through the sauce, plate up and serve immediately.
