One Pan Creamy Spinach Artichoke Gnocchi
Remove from heat and sprinkle with Fontina. Bake until cheese is melted, 8 to 10 minutes. Top with more basil before serving.
Ingredients :
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 1 small yellow onion, chopped
- 4 cloves garlic, finely chopped
- 1 1/2 tsp. kosher salt
- 1/4 tsp. crushed red pepper flakes
- 1 lb. potato gnocchi
- 10 oz. baby spinach
- 1 Tbsp. drained capers
- 1 cup low-sodium chicken stock and/or vegetable stock
- 1/2 cup dry white wine
- 1 jar marinated, quartered artichoke hearts, drained
- 3/4 cup heavy cream
- 1/4 cup chopped fresh basil, plus more for serving
- 1/4 cup finely grated Parmesan
- 4 oz. Fontina, Asiago, or Provolone, shredded
Directions :
- Preheat oven to 400°. In a large, high-sided, heatproof skillet over medium-high heat, heat oil and butter until butter melts. Add onions, garlic, salt, and red pepper and cook, stirring occasionally, until onions are very soft, 10 to 12 minutes.
- Stir in gnocchi, spinach, and capers (if using). Add stock and wine, bring to a simmer, and cook, stirring occasionally, until gnocchi are soft, 4 to 5 minutes. Add artichokes, cream, basil, and Parmesan. Cook, stirring occasionally, until sauce is slightly thickened, 4 to 5 minutes.
- Remove from heat and sprinkle with Fontina. Bake until cheese is melted, 8 to 10 minutes. Top with more basil before serving.
