This creamy sun-dried tomato gnocchi is made with 10 ingredients and only takes about 15 minutes to whip up. Not only is it a weeknight savior, seriously delicious, and easy, but the combination of flavors will have your loved one exclaiming “marry me!” after one bite. Or so the story goes.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Marry-Me Gnocchi
• Ingredients
• Adaptation/Variation
• How to Make Marry-Me Gnocchi
• Tip for Success
• More Gnocchi & Pasta Recipes You’ll Love

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been eyeing the “marry me” trend for awhile now. It started with marry-me chicken then quickly moved on to many variations with pasta, chickpeas, tofu, and more. So much more.

While I’m not sure about the stability of a relationship that gets its start from a recipe, I do agree that the combination of flavors is inspirational, if not freaking delicious!

I decided I wanted to make my first marry-me recipe with gnocchi – because not a whole lot is better than gnocchi in a creamy sauce! Plus, I love how easy and fast it is to transform a package of store-bought gnocchi into a knockout of a dish within minutes. And this marry-me gnocchi is no exception!

Ingredients

• Olive oil – For sautéing the garlic and Italian seasoning. You can also use the oil from the jar of your sun-dried tomatoes for a boost of tomato flavor.
• Vegetable broth – For simmering the gnocchi and infusing some flavor.
• Gnocchi – The standard shelf-stable potato gnocchi you find in the pasta section at the grocery store.
• Sun-dried tomatoes – You’ll want about 1/2 cup of drained, chopped sun-dried tomatoes. I use the ones packed in oil.
• Crushed red pepper flakes – Just a bit for a smidge of heat.
• Salt & pepper
• Parmesan cheese – Make sure you grab a vegetarian Parm if that matters to you.
• Heavy whipping cream – For that gloriously rich and creamy sauce.
• Spinach – I like to use packaged baby spinach. It’s so convenient! I tend to pile the leaves on my cutting board and give them a few chops so that the wilted leaves aren’t quite so large when served.
• Basil – Fresh basil added at the end lends so much flavor! I like to leave a few extra for garnish.

Adaptation/Variation

• To make this a vegan marry-me gnocchi recipe, you can sub in full-fat coconut milk or cashew cream for the whipped cream and use vegan Parmesan cheese.

How to Make Marry-Me Gnocchi

1. First, you’ll add the olive oil, garlic, and Italian seasoning to a large skillet and give it a quick sauté.
2. Then, you’ll add the broth, gnocchi, sun-dried tomatoes, crushed red pepper flakes, salt, and pepper. Cover it up and let it simmer for just a few minutes, until the gnocchi is cooked through.
3. Third, stir in the spinach until wilted.
4. Now it’s time to transform your marry-me gnocchi into the most glorious creamy gnocchi dish ever. Pour in your heavy whipping cream, then add the Parmesan and fresh basil. Stir until blended and warmed through.
5. Yum! Serve topped with additional basil, more Parm, and a sprinkle of crushed red pepper flakes if you like.

Jump to the full, printable recipe

Tip for Success

• Be sure and cover the gnocchi while it simmers in the broth. This will help retain the liquid for a nice and saucy result.

I hope this Marry-Me Gnocchi brings you everything you want this Valentine’s Day and beyond! Whether it’s a marriage proposal or just self-love because you’ve just made the most AMAZING dish all on your own, I hope you find yourself just as in love with Marry Me Gnocchi as we are.

More Gnocchi & Pasta Recipes You’ll Love

• Sheet Pan Gnocchi & Veggies
• Roasted Red Pepper Pasta
• The Best Vegetarian Lasagna Ever
• The Best Macaroni & Cheese Recipe Ever
• Baked Boursin Pasta

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Marry Me Gnocchi Recipe

Tender gnocchi in a rich and creamy sun-dried tomato sauce! What's not to love?

Keyword marry me gnocchi, marry me pasta, sun dried tomato gnocchi, tuscan gnocchi

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4

Calories 528kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 2 medium cloves garlic minced
• 2 teaspoons Italian seasoning
• 1 1/2 cups vegetable broth
• 16 ounces gnocchi
• 1/2 cup sun-dried tomatoes drained and chopped
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 cup grated Parmesan cheese plus more for serving
• 2/3 cup heavy whipping cream
• 2 cups baby spinach roughly chopped
• 5-6 fresh basil leaves chiffonaded [rolled and cut into ribbons], plus more for garnish

Top with

• basil leaves
• shredded Parmesan cheese
• crushed red pepper flakes if you'd like additional heat

Instructions

• Place a large saute pan over medium-low heat and add the olive oil. When hot, add the garlic and Italian seasoning. Sauté for one minute, until tender and fragrant.
• Stream in the vegetable broth while stirring to pick up any stuck bits, then add the gnocchi, sun-dried tomatoes, crushed red pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon black pepper.
• Bring to a boil, then reduce to a simmer and cover for 5 minutes until the gnocchi is tender. Remove the lid and stir in the spinach. Cook for about a minute, until wilted, then stir in the Parmesan cheese, heavy whipping cream, and fresh basil. Taste and add more salt and pepper if desired.
• Serve topped with additional Parmesan cheese and basil.

Notes

Storage notes:

Place leftovers in an airtight container in the fridge. Store for up to 3 days. Reheat in the microwave or gently over the stovetop with a splash of broth or water. 

Vegan/Dairy-Free Option:

Swap in unsweetened cashew creamer (try this cashew creamer recipe w/o sweetener or vanilla) or full-fat coconut milk for the heavy whipping cream. Swap in vegan/dairy free Parm instead of the dairy Parmesan. Make sure the gnocchi does not container dairy and/or egg. 

Nutrition

Serving: 1cup | Calories: 528kcal | Carbohydrates: 70g | Protein: 18g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 56mg | Sodium: 1296mg | Potassium: 639mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2468IU | Vitamin C: 10mg | Calcium: 274mg | Iron: 9mg

The post Marry Me Gnocchi Recipe appeared first on Kitchen Treaty.

Oh, and also?! I’m able to use a vegan sausage for my own version, while my meat-eating guy enjoys chicken sausage with his. This sheet pan gnocchi is some one-dish-two-ways gloriousness!

Table of Contents

• Can You Really Cook Gnocchi on a Sheet Pan?!
• The Story Behind the Recipe
• Ingredients
• How to Make Sheet Pan Gnocchi
• How to Make It One Dish Two Ways Style
• Ideas for Success & Variations
• More Sheet Pan Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

Can You Really Cook Gnocchi on a Sheet Pan?!

Yes! I’ve gotta admit, the fact that I could cook gnocchi on a sheet pan was a revelation.

Not only that, but it results in a scrumptious crispy-golden-on-the-outside situation that has made me a sheet pan gnocchi addict for reals.

The Story Behind the Recipe

This sheet pan gnocchi recipe was inspired by a recipe I found on a website called the Green Plate Club. That one had gnocchi, butternut squash, and sage, and it was so good, I just had to find more ways to incorporate sheet pan gnocchi into my life.

I created this Sheet Pan Gnocchi with Sausage and Veggies and realized how easy it was to make it a one-dish-two-ways situation. Perfect for our mixed carnivore-and-vegetarian household!

Ingredients

For this recipe, we’ve got:

• Gnocchi – just plain old, shelf-stable potato gnocchi. You can find it in the pasta section of most grocery stores.
• Sausage – Go with vegan like Field Roast, or use any meaty sausage you like – or go half and half (I provide directions for one sheet pan for the vegetarians/vegans, and one for the meat-eaters). My guy is partial to Applegate chicken sausages.
• Veggies – Bell peppers, onion, cherry tomatoes
• Seasonings – Garlic powder, thyme, parsley, salt, & pepper
• Olive oil – for tossing it all and helping to develop that crispy sheet pan gnocchi goodness.

How to Make Sheet Pan Gnocchi

Just chop up the veggies and slice the sausage. Add it to a very large sheet pan (or two sheet pans so you don’t crowd the ingredients) along with the gnocchi. Drizzle with olive oil and seasonings, toss well to coat it all, and roast your sheet pan gnocchi with veggies and sausage!

How to Make It One Dish Two Ways Style

For us, to keep dietary worlds divided and create one version with vegan sausage and one with real sausage, I simply break out two large sheet pans, then start chopping. Chop up the onion and divide it between the sheet pans. Then the bell peppers. Divide the tomatoes and the gnocchi between the two. Then cut up the veggie sausage, add it to one pan, and do the same with the meaty sausage on the other.

Finally, drizzle each side with olive oil and sprinkle on the salt, pepper, garlic powder, and thyme. Then toss it all to distribute everything, and then spread it all evenly on the sheet pan.

Ready for the oven!

Bake until golden and bubbling and perfect, then sprinkle on some fresh parsley or other herbs, maybe drizzle a little extra olive oil if that’s your jam, and serve.

You can serve with parmesan cheese for the non-vegans, or without – it’s great either way.

Ideas for Success & Variations

• Don’t crowd the ingredients. Make sure they have plenty of space so that they get nice and golden and crispy.
• If you’re using two sheet pans, make sure your oven is large enough to accommodate both sheet pans at once.
• Make it with just veggies – leave out the sausage if you’d like. Still SO delish!
• Add some basil or sprigs of fresh thyme in addition to, or in place of, the parsley.

More Sheet Pan Recipes

• Sheet Pan Tofu & Veggies
• Sheet Pan Vegetarian Breakfast Hash
• American Flag Sheet Cake

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Crispy Sheet Pan Gnocchi with Sausage & Veggies Recipe

This easy-to-make dinner boasts veggies, sausage or vegan sausage, and gnocchi roasted to golden, tasty perfection.

Course Main Course

Cuisine American

Keyword sheet pan meals

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 362kcal

Author Kare

Ingredients

• 17.5 ounces potato gnocchi one package; use shelf-stable kind found by the dried pasta
• 1 orange bell pepper seeded and cut into 1-inch chunks
• 1 yellow bell pepper seeded and cut into 1-inch chunks
• 1 small red onion cut into eighths
• 1 cup cherry tomatoes
• sausage or vegan sausage see options below
• 4 tablespoons olive oil divided
• 1 teaspoon garlic powder divided
• 1/2 teaspoon dried thyme divided
• 1 teaspoon kosher salt divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper divided, plus more to taste
• 1/4 cup fresh parsley chopped

“Sausage” for the vegan/vegetarian side:

• 2 Field Roast Italian sausages sliced into 1/2-inch thick rounds) (product info here

Sausage for the meaty side:

• 2 sausage of your choice we use Applegate chicken sausage, sliced into 1/2-inch thick rounds

Garnish/for serving:

• Parmesan cheese for topping optional – skip or use vegan parm for vegan version
• Parsley or other fresh chopped herbs
• Drizzle of olive oil

Equipment:

• Two large rimmed baking sheets

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Set out two large baking sheets. Divide the gnocchi, onions, bell peppers, and tomatoes evenly between the two sheets. Add the veggie sausage to one side and the meaty sausage to the other side. Drizzle with 2 tablespoons olive oil each. Over each side, sprinkle 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, and 1/4 teaspoon pepper. Toss until gnocchi, sausage, and veggies are evenly coated and the spices and oil distributed. Spread out in a single layer on the cookie sheets to help ensure even roasting and lots of golden browned bits. 
• Place in oven. Bake until gnocchi and veggies are beginning to take on some color, 15-20 minutes. Remove, stir, and redistribute in an even layer, and cook until there are more golden bits, the sausage is sizzling, and the veggies are tender, 5-10 more minutes. 
• Remove from oven and garnish with parsley and any other fresh herbs if desired. 

Notes

Nutrition information calculated using chicken sausage.

Vegan option:

Make sure the gnocchi you’re choosing is vegan (some have eggs or dairy). I like DeCecco Potato Gnocchi.

If you only have one kind of sausage:

If you’re making a meaty sausage only version or the veggie sausage only version, you’ll still want to use two sheet pans so that the veggies, gnocchi, and sausage have enough space to cook well.

If you’d like to go sausage-free:

If you’d like to leave the sausage out completely, go for it! This one is still plenty delicious with just the gnocchi and veggies. I’d stick with two sheet pans though just to make sure everything has enough space to become golden brown and delicious.

Nutrition

Calories: 362kcal | Carbohydrates: 53g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1012mg | Potassium: 278mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1494IU | Vitamin C: 108mg | Calcium: 49mg | Iron: 6mg

The post Crispy Sheet Pan Gnocchi with Veggies & Sausage Recipe appeared first on Kitchen Treaty.