halfbakedharvest4.4
Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi.
Spinach and artichoke dip, mixed with pillowy potato gnocchi, herbs, spices, and a rich creamy sauce!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
📝 Preparation Steps
1
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.
garlic, minced or grated2 clovesdried oregano1 teaspoonfennel seed1 teaspooncup basil pesto (homemade or store-bought)1/3fresh basil, for serving
Nutrition Facts
calories
449 kcal
serving Size
1 serving
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