Marry Me Potato Gnocchi
This cozy dinner combines homemade, pillowy soft gnocchi with the viral “marry me” sauce — a creamy sun-dried tomato sauce with fresh spinach for a pop of green. Idaho® russet potatoes yield light and fluffy gnocchi thanks to the potatoes’ low moisture content. The pan-frying step is essential for giving them a crispy edge and making them easier to work with!
Tasty Team
96% would make again
Total Time
2 hr 20 min
2 hr 20 min
Prep Time
30 minutes
30 min
Cook Time
1 hr 50 min
1 hr 50 min
Total Time
2 hr 20 min
2 hr 20 min
Prep Time
30 minutes
30 min
Cook Time
1 hr 50 min
1 hr 50 min
Ingredients
for 6 servings
Gnocchi:
- 2 lb Idaho® russet potatoes, scrubbed
- 1 large egg, lightly beaten
- 1 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
Marry Me Sauce:
- 2 tablespoons unsalted butter
- ½ cup finely chopped yellow onion (from 1 medium onion)
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 ½ cups chicken broth
- 1 cup heavy cream
- ⅔ cup chopped sun-dried tomatoes
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried red pepper flakes
- ½ cup grated parmesan cheese, plus more for garnish
- 2 cups fresh baby spinach
- ¼ cup thinly sliced fresh basil
Nutrition Info
- Calories 469
- Fat 19g
- Carbs 70g
- Fiber 8g
- Sugar 14g
- Protein 14g
Estimated values based on one serving size.
Preparation
- Make the gnocchi: Preheat the oven to 400ºF (200ºC). Place the potatoes on a baking sheet, and pierce each a couple of times with a fork. Bake for about 1 hour, or until easily pierced with a knife. Remove from the oven, and let cool for about 10 minutes, or until cool enough to handle.
- Cut each potato in half crosswise; remove and discard the skins. Push the potatoes through a potato ricer into a medium bowl. Drizzle the beaten egg over top. Sift the flour into the mixture, and add the salt. Gently stir together using a silicone spatula until evenly combined. Using your hands, shape the mixture into a lumpy dough ball (do not overmix).
- Place the dough on a cutting board or other clean work surface. Cut the ball evenly into 6 sections. Roll each section into a 1-inch-wide log. Cut each log into 1-inch-long pieces.
- Bring a heavily salted large pot of water to boil over high heat. Working in 2 batches, cook the gnocchi in boiling water until they rise to the surface of the water, about 2 minutes, then let them continue cooking for 30 seconds. Remove the cooked gnocchi using a slotted spoon, and transfer them to a baking sheet or plate.
- Heat the oil in a medium saucepan over medium-high until shimmering, about 1 minute. Add the gnocchi; cook for 2–3 minutes per side, until crispy on both sides. Remove from heat, and set aside.
- Make the marry me sauce: Melt the butter in a large saucepan butter over medium heat. Add the onion, and cook, stirring occasionally, until translucent, 7–8 minutes. Add the garlic, and cook, stirring often, for about 1 minute, or until fragrant. Add tomato paste and stir in, cooking for 2-3 minutes.
- Whisk in the broth, cream, sun-dried tomatoes, salt, pepper, and red pepper flakes. Bring to a simmer over medium heat. Simmer for about 5 minutes, or until the sauce is slightly thickened. Stir in the Parmesan. Add the spinach, and cook, stirring once or twice, until wilted, 1–2 minutes. Taste and add more salt to taste.
- Stir the gnocchi into the marry me sauce. Spoon the mixture evenly into 6 bowls. Sprinkle evenly with the basil, grate Parmesan over top, and serve.
- Enjoy!
- Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.
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