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Shortcut Perogies with Marry Me Sauce – Creamy, Easy, Delicious

Shortcut Perogies with Marry Me Sauce
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These Shortcut Perogies with Marry Me Sauce are guaranteed to win over your heart! Filled with cheesy mashed potatoes and smothered in a creamy Tuscan-style sauce, this adorable dish is perfect for date nights, special occasions, or a cozy Valentine’s dinner.

Ingredients

Scale

For the Shortcut Perogies:

  • 2 cups all purpose flour (240g)
  • 1 tsp kosher salt
  • 2 tbsp olive oil
  • 1 large egg
  • 1/3–1/2 cup warm water
  • 1 package Idahoan Four Cheese Mashed Potatoes (4oz)
  • 10 oz boiling water
  • 1/2 tbsp olive oil
  • 1/2 large yellow onion, finely diced
  • 2 oz freshly grated sharp cheddar cheese
  • Kosher salt & black pepper to taste
  • 2 tbsp butter

For the Marry Me Sauce:

  • 3 garlic cloves, minced
  • 1 cup chicken broth or stock
  • 1 cup heavy cream
  • 1/3 cup sun-dried tomatoes, chopped
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • Kosher salt & black pepper to taste
  • Red pepper flakes to taste
  • 1.25 oz freshly & finely grated parmesan cheese
  • 1/2 tbsp arrowroot starch or cornstarch
  • 3 oz baby spinach, roughly chopped

Instructions

1. In a large bowl, mix together the flour and salt. Make a well in the center, add oil and egg, and whisk together. Slowly pour in warm water, stirring until a shaggy dough forms.

2. Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth. Wrap in plastic and rest at room temperature for 30 minutes.

3. In a bowl, combine the instant mashed potatoes and boiling water with a fork. Let cool.

4. In a pan, sauté diced onion in olive oil with kosher salt for 3–5 minutes until translucent. Add to the mashed potatoes.

5. Stir in cheddar cheese and season with salt and pepper. Set filling aside.

6. Divide rested dough in two. Roll one half to 1/8″ thin on a floured surface. Cut into 3″ circles or hearts. Repeat with the other half.

7. Place 2 tsp filling in the center of each dough piece. For hearts, top with another heart and seal. For circles, fold in half and seal edges. Use fork if desired.

8. Bring a large pot of salted water to a boil. Cook perogies in batches for 4–5 minutes, until they float. Remove with a slotted spoon and drain.

9. (Optional) Pan fry perogies in butter over medium heat until golden and crispy, about 3 minutes per side.

10. For the sauce, add garlic to the pan and cook for 30 seconds. Deglaze with chicken broth, then add cream, sun-dried tomatoes, thyme, oregano, and red pepper flakes.

11. Bring to a boil, then reduce to medium-low. Add parmesan and stir until melted. Season with salt and pepper.

12. Mix arrowroot or cornstarch with water to make a slurry. Stir into the sauce to thicken. Simmer a few minutes until desired consistency is reached.

13. Add spinach and stir until wilted. Add cooked perogies and toss to coat. Garnish as desired and serve immediately.

Notes

For heart-shaped perogies, you will have extra filling left over; traditional folded shapes use it all.

Perogies can be made ahead and stored refrigerated or frozen before boiling.

Double the Marry Me Sauce if you prefer extra for dipping or serving.

Try using fresh basil or extra parmesan as garnish for added flavor and visual appeal.

Find it online: https://cookingwithramsay.com/shortcut-perogies-with-marry-me-sauce/