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Creamy Sundried Tomato “Marry Me” Gnocchi

Creamy Sundried Tomato “Marry Me” Gnocchi in 30 Minutes

This Creamy Sundried Tomato “Marry Me” Gnocchi is a quick and delightful vegetarian twist on a classic dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gnocchi
  • 1 pound gnocchi Feel free to swap with another short pasta.
For the Sauce
  • 1 medium red onion Adds sweetness; shallots or yellow onion work well as substitutes.
  • 3 cloves garlic Fresh garlic amplifies the flavor; powdered is a quick alternative if needed.
  • 1 teaspoon red pepper flakes For a touch of heat; adjust according to your spice preference.
  • 1 tablespoon mixed Italian seasoning Enhances the sauce's flavor; consider using dried basil or oregano if you don’t have a blend.
  • ½ cup minced sundried tomatoes Essential for that rich umami flavor; fresh tomatoes can be used but will change the sauce's texture.
  • 2 tablespoons tomato paste Intensifies the tomato flavor; more sundried tomatoes can be added if needed.
  • 1 cup vegetable broth The liquid base; chicken broth can be used for non-vegetarians.
  • ½ cup heavy cream Creates that luxurious creaminess; for a dairy-free option, use coconut cream.
  • ½ cup grated Parmesan-style cheese Adds creaminess and depth; vegan cheese is a perfect dairy-free swap.
  • 2 cups chopped baby spinach Nutrient-rich and colorful; kale or any leafy greens make great alternatives.
  • a handful fresh basil Brightens the dish; dried basil can be a substitute but use less.

Equipment

  • large sauté pan
  • Non-stick skillet

Method
 

Cooking Steps
  1. In a large sauté pan, heat a tablespoon of olive oil over medium heat. Add 1 diced red onion and cook for about 3-4 minutes until translucent.
  2. Add 3 minced garlic cloves and stir frequently until fragrant, about 1-2 minutes.
  3. Add 1 teaspoon of red pepper flakes, 1 tablespoon of Italian seasoning, and ½ cup of minced sundried tomatoes. Sauté for 2-3 minutes.
  4. Stir in 2 tablespoons of tomato paste and cook for an additional 2 minutes.
  5. Pour in 1 cup of vegetable broth and bring to a gentle simmer for about 5 minutes.
  6. In a separate non-stick skillet, heat a drizzle of olive oil over medium-high and add 1 pound of gnocchi, frying for 8-10 minutes until golden brown.
  7. Reduce the heat on the sauce pan to low and add ½ cup of heavy cream and ½ cup of grated Parmesan-style cheese, stirring until smooth.
  8. Add 2 cups of chopped baby spinach and a handful of fresh basil, stirring until wilted.
  9. Carefully add the crispy gnocchi to the sauce and fold everything together until well-coated.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 65gProtein: 12gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store in an airtight container for up to 3 days. Leftover gnocchi may lose its crispiness; reheat gently with a splash of broth to revive without turning mushy.

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