Marry Me Gnocchi (Creamy Sun-Dried Tomato Parmesan Sauce)
Inspired by the insanely popular “Marry Me” flavor profile everyone fell in love with, this version swaps chicken for pillowy potato gnocchi and somehow makes it even cozier. You get silky garlic cream sauce, sweet-tangy sun-dried tomatoes, nutty parmesan, fresh herbs, and just enough red pepper heat to keep things interesting.
It tastes like something you’d order at a romantic Italian restaurant, the kind with candlelight and linen napkins, but it comes together in 25 minutes in your own kitchen.
It’s dramatic in name, luxurious in texture, and secretly simple.
Perfect for:
- Date night at home
- Girls’ dinner
- Cozy Sundays
- Or when you want something indulgent without spending hours cooking
Marry Me Goodness
- Sun-dried tomatoes add concentrated sweetness and depth
- Parmesan thickens naturally without flour
- Gnocchi cooks in minutes and absorbs sauce beautifully
- Pasta water emulsifies everything into restaurant-level silkiness
Pro Tips For Viral-Level Good
- Use freshly grated parmesan for smooth melting
- Don’t overboil gnocchi — they can turn mushy
- Simmer sauce longer if you want it thicker
- Swap half & half for a lighter option
- Add crispy prosciutto or chicken for extra protein
- Finish with a squeeze of lemon for brightness
Favorite Tools & Ingredients
• Microplane zester for ultra-fine freshly grated parmesan
• My favorite Cast Iron Braiser for even cream reduction
• High-quality olive oil-packed sun-dried tomatoes
• Imported Italian Gnocchi
• Shallow pasta bowls for that restaurant-style presentation
The Kind Of Recipe You’ll Make On Repeat
This is comfort food with personality. It’s rich without being heavy, impressive without being complicated, and cozy without feeling basic.
It’s the kind of dish you make once… and then suddenly everyone requests it.
And if you’re here for romantic, craveable recipes that feel elevated but are totally doable, make sure you’re following @most.hearted on Instagram!
Gina
Marry Me Gnocchi
Ingredients
- 1 lb potato gnocchi shelf stable or fresh
- 2 tbsp butter
- 4 cloves garlic minced
- ½ tsp red pepper flakes more or less to taste (optional)
- ½ cup sun-dried tomatoes chopped (oil packed = best)
- ½ cup chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated parmesan cheese plus more for serving
- ½ tsp Italian seasoning
- Salt & black pepper to taste
- ½ cup baby spinach
- Fresh basil for garnish
Instructions
- Bring a pot of salted water to a boil. Cook gnocchi according to package instructions.
- Reserve ½ cup pasta water, then drain.
- In a large skillet over medium heat, melt the butter.
- Add garlic and red pepper flakes(if using). Cook until fragrant, about 30 seconds.
- Stir in the sun-dried tomatoes and let them bloom in the butter for a minute.
- Pour in the chicken broth and heavy cream. Simmer for 3–4 minutes until slightly thickened.
- Whisk in parmesan and Italian seasoning. Taste and adjust salt & pepper.
- Add the gnocchi straight into the sauce. Toss to coat.
- If the sauce needs loosening, add a splash of reserved pasta water.
- Fold in spinach and let it wilt.
- Top with basil, extra parm, and more chili flakes if you like heat.
- Serve immediately while silky and dreamy.
