Creamy Sundried Tomato "Marry Me" Gnocchi
An easy meatless spin on "marry me chicken"! Crispy fried gnocchi is perfect with the creamy sundried tomato "marry me" sauce that has taken over social media. A truly luxurious, date night worthy meal that is ready in 30 minutes!
Ingredients
- 18 oz (500 g) gnocchi, or another short pasta shape
- ½ red onion, diced
- 3 cloves garlic
- 1 pinch red pepper or chili flakes, or to taste
- 2 tsp mixed Italian seasoning
- ⅓ cup (140 g) sundried tomatoes, chopped, see notes
- 2 tbsp tomato paste (puree)
- ⅔ cup (160 ml) vegetable broth
- ⅔ cup (160 ml) heavy (double) cream
- ¾ cup (80 g) parmesan style cheese, grated
- 1 small bunch basil, chopped
- 1-2 handfuls baby spinach, chopped
Instructions
- In a large, deep saucepan with a lid, heat a little olive oil (ideally the oil from the sundried tomato jar) over a low-medium heat and saute the onions until soft. Add the garlic, chili or red pepper flakes, Italian seasoning, salt and pepper and sundried tomatoes to the pan. Continue to saute for a few more minutes until everything is soft and fragrant.1/2 red onion, 3 cloves garlic, 2 tsp mixed Italian seasoning, 1/3 cup sundried tomatoes, 1 pinch red pepper or chili flakes
- Add the tomato paste and saute for another couple of minutes before pouring in the broth. Simmer, partially covered, while you pan fry the gnocchi - it will reduce a little bit form a thick sauce.2 tbsp tomato paste (puree), 2/3 cup vegetable broth
- Pan fry the gnocchi. Heat a layer of olive oil over a low-medium heat (again, this would ideally be the oil from the sundried tomato jar) and pan fry the gnocchi until crisp and golden on all sides. Given the lower heat, this can take a little time - maybe 10 minutes - but low and slow is best to ensure the middle gets nice and soft as well.18 oz gnocchi
- Once the gnocchi is ready (or in the last few minutes of the gnocchi cooking, if you're happy to multi-task with two pans) quickly finish off the sauce. Add in the cream and cheese, simmering over a very gentle heat until the cheese has melted in, then add the spinach and basil to the pan and stir through until it is just starting to wilt.2/3 cup heavy (double) cream, 3/4 cup parmesan style cheese, 1-2 handfuls baby spinach, 1 small bunch basil
- Toss the gnocchi through the sauce, plate up and serve immediately. Enjoy!
Notes
Sundried tomatoes weight: If you are using weight to measure your sundried tomatoes, please note that 140g is measured as a proportion of the jar you're using. I used half of a 280g jar for this recipe (which is a pretty standard size in the UK). Don't scoop out the sundried tomatoes and weight them - the weight is going to vary so much depending on how much oil sticks to them, the results won't be so consistent.
Calories: 463kcal, Carbohydrates: 57g, Protein: 15g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 58mg, Sodium: 986mg, Potassium: 582mg, Fiber: 5g, Sugar: 7g, Vitamin A: 2545IU, Vitamin C: 12mg, Calcium: 328mg, Iron: 7mg