Kristy Cook
Ingredients
Gnocchi
- 1 tablespoon olive oil
- 4 oz sun-dried tomatoes packed in olive oil but drained, and chopped
- 16 oz potato gnocchi
- 5 cloves garlic minced
- 1 teaspoon Italian seasoning or Herbs from Provence
- ½ teaspoon paprika
- ¼ teaspoon salt
- ½ cup chicken broth
- 1 cup heavy cream
- 5 oz fresh spinach
- 7 oz canned artichoke hearts chopped
- ¼ teaspoon red pepper flakes to taste
- 1 teaspoon fresh thyme leaves no sprigs
Instructions
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Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet. Add chopped sun-dried tomatoes, uncooked potato gnocchi, minced garlic, and Italian seasoning. Sprinkle with ¼ teaspoon salt, and cook for about 2 minutes, stirring.
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Add chicken broth and heavy cream. Bring to a boil on medium heat and stir everything well. Cover with a lid, simmer the gnocchi for about 5 minutes on medium heat while the sauce boils on low setting.
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Add fresh spinach and chopped artichokes, and cook on medium heat, stirring frequently for 5 more minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.
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Season with more salt, freshly ground coarse black pepper, red pepper flakes, and paprika, if you like. Optionally, top with fresh thyme (snipped, no sprigs).
Nutrition
Calories: 563kcal | Carbohydrates: 64g | Protein: 12g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 905mg | Potassium: 1265mg | Fiber: 8g | Sugar: 13g | Vitamin A: 5135IU | Vitamin C: 34mg | Calcium: 157mg | Iron: 8mg
