· recipe ·
Marry Me Gnocchi with Sun-Dried Tomatoes
Marry Me sauce is a modern American favorite, not a traditional Italian sauce. Sun-dried tomatoes give it a concentrated flavor without a long tomato simmer.
Time and servings
- Prep
- 35 min
- Cook
- 50 min
- Total
- 85 min
- Servings
- 6
Nutrition per serving
- Calories
- about 370
- Protein
- 12 g
- Fat
- 16 g
- Carbs
- 46 g
Cook the potatoes
Choose either boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in a pot, cover with cold water, and simmer for 25 to 35 minutes, until a thin knife slides easily into the center, then drain them well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Prepare the sauce ingredients
While the potatoes cook, drain and slice the sun-dried tomatoes, mince the garlic, finely grate the Parmesan, and wash and dry the spinach and basil. Measure the cream so the sauce can be assembled after shaping.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Add the yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour to the warm potato. Mix gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky. You may not need all the flour.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring about 3 quartsabout 3 liters of water and 2 tsp12 g of the salt to a boil, then lower to a gentle simmer. Continue with the next step while the water heats.
Build the sun-dried tomato cream
While the water heats, warm the olive oil over medium-low heat. Cook the garlic and sun-dried tomatoes for 1 minute without browning the garlic. Add the cream, pepper, and about half of up to 1/2 tspup to 3 g of the salt. Bring to a quiet simmer for 3 to 4 minutes, then lower the heat.
Poach the gnocchi
Slide the gnocchi into the gently simmering water and stir once so they do not stick to the bottom. Reserve 1/2 cup120 ml cooking water, then lift the gnocchi as they float and transfer them directly to the skillet.
Finish the sauce
Fold in the spinach and cook over low heat just until wilted. Remove the skillet from direct heat, then add the Parmesan and torn basil. Add reserved cooking water 1 Tbsp15 ml at a time only if the sauce is too tight. Taste and add the remaining sauce salt only if needed.
