Creamy Artichoke Gnocchi

Name: Creamy Artichoke Gnocchi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 medium white onion, diced; 2 cloves garlic, minced or finely cut; 1 teaspoon dried oregano; 1 teaspoon fennel seed; 1/4-1/2 teaspoon crushed red pepper flakes; Salt and black pepper; 1 package uncooked potato gnocchi; 3 cups fresh baby spinach; 1 + 1/3 cup water; 3/4 cup canned coconut cream; 1/3 cup basil pesto; 1 jar artichoke hearts; 1/4 cup sun-dried tomatoes; 1/2 cup gorgonzola cheese; 1/2 cup shredded mozzarella; zest and juice of 1 lemon to serve

4 steps

Prep:10minCook:30min

Gorgonzola, pesto, artichoke, and coconut cream — this was an amazing gnocchi dinner 🔥 I usually only eat a few bites when things are overly creamy- but this had me coming back for seconds (and thirds 🤪) This recipe is inspired by Half Baked Harvest's gnocchi recipe, we love her recipes and make them all the time!

Updated at: Thu, 17 Aug 2023 04:58:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories282.9 kcal (14%)

Total Fat13.9 g (20%)

Carbs30.8 g (12%)

Sugars2.2 g (2%)

Protein7.9 g (16%)

Sodium616.8 mg (31%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 teaspoondried oregano

1 teaspoonfennel seed

¼ teaspooncrushed red pepper flakes

salt

black pepper

1 packagepotato gnocchi

uncooked

3 cupsfresh baby spinach

1 ⅓ cupwater

¾ cupcanned coconut cream

⅓ cupbasil pesto

1 jarartichoke hearts

¼ cupsun-dried tomatoes

½ cupgorgonzola cheese

½ cupshredded mozzarella

1lemon

zest and juice of, to serve

Instructions

Step 1

Preheat oven to 400º

OvenPreheat

Step 2

In a large, well-oiled, oven-safe skillet over medium-high heat, add diced onion and let it cook for about 5 minutes or until translucent. Add the garlic, fennel seed, oregano, salt and pepper, and crushed red pepper flakes. Cook for another 3 minutes. Pour the gnocchi in, add spinach, and 1 + 1/3 cup water. Bring to a boil and then let it cook for another 3-5 minutes. Add the coconut cream, pesto, and artichokes and continue cooking. Remove from heat and top with mozzarella