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–+ servings
Spoon lifting creamy marry me gnocchi showing soft texture and rich sauce with spinach.

Marry Me Gnocchi

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons olive oil extra virgin
  • 1 medium onion finely chopped
  • 3 tablespoons tomato paste
  • 1 clove garlic grated
  • ½ teaspoon red pepper flakes more or less to taste
  • 1 pound (500 g) gnocchi shelf-stable or refrigerated gnocchi
  • 2 cups (500 ml) vegetable broth low-sodium
  • ½ teaspoon dried oregano
  • ½ cup (55 g) sun-dried tomatoes in oil, drained – thinly sliced – with scissors is easiest
  • 3 cups (100 g) baby spinach
  • ½ cup (50 g) grated parmesan
  • ½ cup (120 g) Greek yogurt full-fat for best results
  • ½ teaspoon lemon zest optional
  • ½ teaspoon salt plus black pepper
  • 1 handful fresh basil optional for serving

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium onion (chopped) and cook for about 3 minutes, until soft. Stir in 3 tablespoons tomato paste, 1 clove garlic (grated), and ½ teaspoon red pepper flakes. Cook for another minute, until the tomato paste darkens and becomes rich and deep red.
    Step 1 Chopped onion cooking in olive oil in skillet with soft light from nearby window.
  • Add 1 pound gnocchi to the pan along with 2 cups vegetable broth, ½ teaspoon dried oregano, ½ teaspoon salt and a couple of grinds of black pepper. Toss well so everything is coated in the sauce.
    Let it gently bubble for 4–5 minutes, or until the gnocchi are tender. As it cooks, the sauce will reduce and become slightly thicker.
    Step 2 Gnocchi simmering in tomato broth sauce in skillet as sauce thickens.
  • Add ½ cup sun-dried tomatoes and 3 cups baby spinach to the pan. Cook for another minute, just until the spinach wilts and turns a vibrant green.
    Step 3 Spinach and sun-dried tomatoes added to gnocchi in skillet turning vibrant green.
  • Take the pan off the heat and set it on a cool burner. Stir in ½ cup grated parmesan until it melts, then gently mix in ½ cup Greek yogurt and ½ teaspoon lemon zest for a smooth, creamy sauce.
    Finish with 1 handful fresh basil and serve right away with some crusty bread.
    Step 4 Greek yogurt and parmesan stirred into gnocchi creating smooth creamy sauce.
Substitutions
  • Olive oil → Neutral oil.
  • Onion → Shallots or leeks (milder)
  • Tomato paste → Canned crushed tomatoes (cook longer)
  • Garlic → Garlic-infused oil or omit
  • Red pepper flakes → Skip or use smoked paprika
  • Potato gnocchi → Whole wheat, gluten-free, cauliflower, or sweet potato gnocchi (frozen: cook from frozen)
  • Vegetable broth → Water + bouillon cube
  • Dried oregano → Italian seasoning or thyme
  • Sun-dried tomatoes → Roasted red peppers or cherry tomatoes
  • Baby spinach → Kale or arugula
  • Parmesan → Pecorino (use less) or vegetarian hard cheese
  • Greek yogurt → Low-fat Greek yogurt, skyr, heavy cream, a non-dairy creamer, or cream cheese
  • Lemon zest → optional
  • Fresh basil → Parsley or omit
 
Tips
  • Let tomato paste darken → deeper flavor
  • Stir gnocchi occasionally → even cooking, no sticking
  • Watch the sauce → should thicken, not dry (add broth if needed)
  • Add yogurt off heat → keeps it creamy, no splitting
  • Spinach goes last → stays fresh and vibrant
  • Taste before serving → adjust salt & pepper
  • Storage → Keep leftovers in the fridge (up to 3 days); reheat gently with a splash of broth
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