Creamy Artichoke Gnocchi

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!

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat oven to 400º

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

Step 3

Transfer to the oven and cook, uncovered for 10 minutes, until the cheese is melted and the sauce is bubbling.

Step 4

Serve topped with lemon zest and juice!