Healthy 20-Minute Spinach Artichoke Gnocchi
- 1 package Trader Joe's Cauliflower Gnocchi {or any gnocchi you prefer}
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 tsp minced garlic
- 1 teaspoon Italian seasoning
- 4 cups baby spinach, chopped {and/or kale}
- 2 jars {6 oz} marinated, quartered artichoke hearts
- ⅓ cup homemade pesto {or store bought}
- 1 cup oat milk {or whole milk or heavy cream}
- ½ cup Parmesan Cheese {or mozzarella}, optional
- Cook cauliflower according to directions, set aside.
- For Trader Joe's gnocchi, I saute in a skillet with 2 Tbsp butter until crispy, then set aside.
- In the same skillet, add olive oil and cook the onion.
- Once the onion is just beginning to turn translucent, about 5 minutes, add garlic and cook an additional 1 minute or until fragrant.
- Add in Italian seasoning, baby spinach, and marinated artichoke hearts with liquid.
- Cook for another 2-3 minutes or until spinach is wilted.
- Add back in cooked gnocchi, pesto, milk, and stir together.
- Bring to a slight boil for 5 minutes.
- Remove from heat, top with parmesan cheese, and set under a broiler for 30 seconds {optional}.
- Top with fresh basil and enjoy!
Recipe by Simple Roots at https://simplerootswellness.com/healthy-20-minute-spinach-artichoke-gnocchi/
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