Skillet Baked Creamy Pesto Spinach And Artichoke Gnocchi Recipes
SKILLET BAKED CREAMY PESTO SPINACH AND ARTICHOKE GNOCCHI.
Spinach and artichoke dip, mixed with pillowy potato gnocchi, herbs, spices, and a rich creamy sauce!
Provided by Tieghan Gerard
Time 30m
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 400 degrees F.2. Heat olive oil in a large oven-safe skillet set over medium-high heat. When the oil is shimmering, add the onion, cooking until fragrant, about 5 minutes. Add the garlic, oregano, fennel seed, and crushed red pepper flakes, cooking until lightly golden, 2-3 minutes. Stir in the gnocchi, spinach or kale, wine, and 1 cup water. Season with salt and pepper. Bring to a boil, cook 3-5 minutes, until the gnocchi is soft. Add the cream, pesto, and artichokes, cooking another 5 minutes. Remove from the heat. Top with cheese. 3. Transfer to the oven and cook, uncovered for 10 minutes, until the cheese is melted and the sauce is bubbling. Serve topped with lemon zest and juice, and basil, if desired.
Nutrition Facts : Calories 350 kcal, ServingSize 1 serving
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