Description
This creamy Sundried Tomato ‘Marry Me’ Gnocchi features soft, pan-fried gnocchi tossed in a rich and flavorful sauce made from sundried tomatoes, tomato paste, garlic, onions, and Italian seasonings, finished with heavy cream, parmesan cheese, fresh basil, and baby spinach. A perfect comforting meal that combines crispy gnocchi with a luscious creamy sauce, ready in just 30 minutes.
Ingredients
Gnocchi
- 18 oz gnocchi (or another short pasta shape)
Sauce and Flavorings
- 1/2 red onion (diced)
- 3 cloves garlic (minced)
- 1 pinch red pepper flakes or chili flakes (to taste)
- 2 tsp mixed Italian seasoning
- 1/3 cup sundried tomatoes (chopped, packed in oil)
- 2 tbsp tomato paste (puree)
- 2/3 cup vegetable broth
- 2/3 cup heavy (double) cream
- 3/4 cup parmesan-style cheese (grated)
- 1 small bunch fresh basil (chopped)
- 1-2 handfuls baby spinach (chopped)
- Olive oil (ideally oil from sundried tomato jar, for sautéing and frying)
- Salt and freshly ground black pepper (to taste)
Instructions
- Sauté the aromatics: In a large, deep saucepan over low to medium heat, warm a little olive oil (preferably the oil from the sundried tomatoes) and sauté the diced red onion until soft and translucent. Add the minced garlic, red pepper flakes, mixed Italian seasoning, salt, pepper, and chopped sundried tomatoes. Continue to sauté for a few minutes until all ingredients are soft and fragrant.
- Add tomato paste and broth: Stir in the tomato paste and cook for two more minutes to deepen the flavors. Pour in the vegetable broth and let the sauce simmer partially covered, allowing it to reduce slightly and thicken while you cook the gnocchi.
- Pan-fry the gnocchi: In a separate frying pan, heat a layer of olive oil over low to medium heat. Add the gnocchi in a single layer and pan-fry gently, turning to ensure all sides become crisp and golden. This process takes about 10 minutes; cooking slowly ensures the gnocchi remain soft inside while crisp outside.
- Finish the sauce: Once the gnocchi are nearly done, return to the sauce pan. Stir in the heavy cream and grated parmesan cheese, simmering over very gentle heat until the cheese is melted and the sauce is creamy. Add the chopped baby spinach and basil, stirring just until the spinach starts to wilt.
- Combine and serve: Toss the crispy gnocchi through the creamy sundried tomato sauce until well coated. Plate up immediately and serve hot. Enjoy this comforting and flavorful dish as a satisfying main course.
Notes
- Using the oil from the sundried tomato jar adds extra flavor to both the sauce and gnocchi frying process.
- If you cannot find parmesan-style cheese, substitute with Pecorino Romano or another hard Italian cheese.
- For a gluten-free option, use gluten-free gnocchi or another gluten-free pasta shape.
- Adjust the amount of chili flakes to control the spice level.
- If multitasking, you can finish the sauce while the gnocchi are frying to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
