Spinach Artichoke Gnocchi Recipe
Creamy Spinach and Artichoke Gnocchi - Turn the classic spinach and artichoke dip into a creamy and comforting pasta dinner, that is quick and easy any night of the week!
Servings: 5
Ingredients
- 32 ounce potato gnocchi 2 packaged
- 2 tablespoons Olive Oil
- 1 Onion Finely chopped
- 3 cloves Garlic minced
- 3 tablespoons All-Purpose Flour
- 2 1/2 cups Milk
- 4 ounces Cream Cheese
- 1/4 cup Parmesan Cheese
- 14 oz artichoke Hearts chopped
- 1 1/2 cups Spinach Roughly chopped
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Nutmeg Freshly ground
- 1 teaspoon Crushed Red Pepper Flakes
Instructions
- Cook gnocchi according to the package directions.32 ounce potato gnocchi
- In a large skillet heat 2 Tablespoon olive oil over medium high heat. Add onion, and sauté for a couple minutes, until soft. Add garlic, and cook until fragrant.2 tablespoons Olive Oil, 1 Onion, 3 cloves Garlic
- Mix in flour, and cook until lightly golden. Slowly whisk in milk. Bring to a boil, and allow to thicken slightly.3 tablespoons All-Purpose Flour, 2 1/2 cups Milk
- Add cream cheese and Parmesan cheese. Stir until cheese is completely melted. Add artichoke hearts, spinach, salt, pepper, nutmeg and red pepper flakes. Mix and cook until spinach is starting to wilt.4 ounces Cream Cheese, 1/4 cup Parmesan Cheese, 14 oz artichoke Hearts, 1 1/2 cups Spinach, 1 teaspoon Salt, 1/2 teaspoon Black Pepper, 1/4 teaspoon Nutmeg Freshly ground, 1 teaspoon Crushed Red Pepper Flakes
- Add cooked gnocchi, and stir to evenly coat.
- Serve immediately. Top with additional Parmesan cheese if desired.
Nutrition
Calories: 602kcal | Carbohydrates: 82g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 30mg | Sodium: 1592mg | Potassium: 336mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2233IU | Vitamin C: 21mg | Calcium: 314mg | Iron: 8mg
