Marry Me Gnocchi
This white bean "Marry Me" gnocchi is a quick, comforting weeknight dinner made in one pan and ready in under 30 minutes. Fresh gnocchi is cooked in a creamy lemon sauce, with spinach, sun-dried tomatoes, and buttery cannellini beans. It's rich and satisfying, while still feeling fresh- especially with that final sprinkle of basil.
I love how well the creamy sauce and gnocchi work with the beans here. It's a simple way to boost protein in a vegetarian dish without extra fuss. I use fresh gnocchi as it cooks so quickly, but shelf-stable gnocchi also makes this a pantry-friendly recipe you can throw together anytime.
Try my popular sun-dried tomato and mozzarella gnocchi recipe next! These lemony basil white beans are a great meal if you want a bean-focused recipe.
Ingredient Notes
The exact amounts are listed in the recipe card at the bottom, but here's a breakdown of key ingredients:
- Fresh gnocchi: Fresh gnocchi can be added directly to the sauce to make this a one-pan recipe!
- Cannellini beans: Add creaminess and protein. Butter beans or chickpeas would also work here.
- Sun-dried tomatoes: Oil-packed is ideal because you can use the flavorful oil to cook with. If you're using dry-packed, rehydrate them first and add a little more oil to the pan.
- Spinach: Baby spinach wilts quickly and adds a nice balance to the richness of the dish.
- Shallot: Adds sweetness and depth. You could substitute with half a small white onion if needed.
- Heavy cream: This is what makes the sauce luxuriously silky. You could sub with a dairy-free cream or even full-fat coconut milk for a vegan version.
Variations & Substitutions
- Make it dairy-free: Use a plant-based cream (like cashew cream or oat cream) and omit the cheese.
- Add cheese: A few tablespoons of grated Pecorino or Parmesan stirred in at the end would be great here.
- Use kale instead of spinach: Just cook it down a little longer.
How To Make Your Marry Me Gnocchi
You'll find the full step-by-step recipe in the card below, but here's the general process:
- Sauté the minced garlic and sun-dried tomatoes in the oil.
- Deglaze the pan with white wine, cooking until reduced.
- Add the vegetable stock, gnocchi, and white beans.
- Add the cream, spinach, lemon juice, salt, and pepper.
- Finish with fresh basil and serve hot.
Top Tips \ Chef's Notes
- Make sure to use the oil from the sun-dried tomato jar-it adds so much extra flavor.
- Taste and balance with lemon and salt at the end-it really brightens everything up.
- If your sauce gets too thick, splash in a bit more broth or cream to loosen it.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a pan over low heat with a splash of broth or cream to help loosen the sauce.
- Freezing: This dish isn't ideal for freezing as the cream sauce may separate.
FAQs
Can I use fresh or frozen gnocchi instead of shelf-stable?
Yes, but fresh gnocchi may cook slightly faster. Just keep an eye on the color and texture.
What if I don't have cream?
You can substitute with full-fat coconut milk or a splash of milk with a little cream cheese mixed in.
Can I make this vegan?
Yes-use dairy-free cream and skip the cheese or replace it with nutritional yeast.
Do I need to cook the gnocchi separately?
Nope! Just pan-fry it right in the skillet-this gives it a great texture and keeps it from getting mushy.
Marry Me Gnocchi
This beautiful Marry Me gnocchi is packed with Mediterranean flavors reminiscent of the "Marry Me" trend - using sun-dried tomatoes, heavy cream, basil, and lemon.
Ingredients
- 7-8 sun-dried tomatoes (~½ cup) plus 2 tablespoons oil from the jar
- 500g fresh gnocchi
- 1 400g tinned cannellini beans, rinsed
- 2 cups baby spinach, roughly chopped
- 2 garlic cloves, minced
- 60ml / ¼ cup white wine
- 125ml \ ½ cup vegetable stock
- 80ml / ⅓ cup heavy cream
- ½ lemon, juice
- Salt and black pepper
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 6-8 fresh basil leaves
- 0.5 teaspoon chilli flakes
Instructions
- Heat the sun-dried tomato oil in a pan over medium heat, and add the diced sun-dried tomatoes and garlic. Saute for 4 minutes.
- Add the white wine and cook down for 3 minutes, then tip in your seasonings.
- Add the fresh gnocchi, white beans, and stock.
- Swirl in the baby spinach and heavy cream, and leave to simmer for 5 minutes or until the gnocchi is cooked through and the sauce is thick and creamy.
- Squeeze over the lemon juice and top with your fresh basil and chilli flakes if using.
Notes
If using shelf-stable gnocchi, you might want to consider pan-frying it before adding it to your pan. This helps crisp up the gnocchi and is much nicer than boiling it!
