Spinach artichoke baked gnocchi
Creamy spinach artichoke baked gnocchi is a delicious, easy vegetarian dinner. Perfect for nights when you need comfort food, presto!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 onion finely chopped
- 4 garlic cloves crushed
- 200 g (approx 7oz) baby spinach roughly chopped
- 1 cup heavy/whipping cream
- squeeze of fresh lemon juice
- 2 tsp dried oregano
- 1 tsp chilli/red pepper flakes
- 250 g (approx 9oz) jarred/canned artichokes drained
- salt and pepper to taste
- 1 kg (2 pounds) potato gnocchi (shop-bought works best when baking)
- 1-2 cups grated mozzarella cheese
Pre-heat the oven to 200ºC/390ºF.
Fry the onion in a large, hot pan/skillet until soft and translucent. Add the garlic and cook until fragrant then add the oregano, chilli flakes and spinach.
Cook until the spinach has wilted then pour in the cream, lemon juice and artichokes.
Allow to simmer for 5 minutes until the sauce coats the back of a spoon easily then season to taste and set aside.
Cook the gnocchi in a large pot of salted, boiling water until they float to the surface. Remove with a slotted spoon and stir into the sauce.
Top the baked gnocchi with the grated cheese then place in the oven and allow to bake for 10-15 minutes until golden brown and bubbling.
Remove from the oven and allow to rest for 5 minutes then serve.
Calories: 435kcal | Carbohydrates: 67g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 889mg | Potassium: 295mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3875IU | Vitamin C: 20.5mg | Calcium: 277mg | Iron: 7.5mg