Inspired by the flavors of Tuscany, this simple, hearty dish is so delicious! Think spinach and artichoke dip, but with the addition of pillowy potato gnocchi, Italian herbs and spices, and a creamy sauce.
Ingredients
Instructions
Ingredients
Ingredients
Calories
per serving
791
Carbs
94
Protein
21
Fat
35
Instructions
Preparing In The Kitchen
Boil the gnocchi in salted water for about 3 minutes. Meanwhile, peel the shallots and garlic and cut into fine slices. Drain and quarter the artichokes.
Heat olive oil in a pan over medium high heat and fry the shallots and garlic cooking until fragrant, about 5 minutes. Then deglaze with white wine and simmer lightly for a couple of minutes. Add the oregano, fennel seed, and crushed red pepper flakes, cooking until lightly golden, 2-3 minutes.
Add the ricotta, spinach and artichokes and mix to a creamy sauce. Finally, add the gnocchi and mix well to coat. Season with salt and pepper.
Serve Gnocchi with fresh parmesan and fresh basil.
Preparing In The Kitchen
Boil the gnocchi in salted water for about 3 minutes. Meanwhile, peel the shallots and garlic and cut into fine slices. Drain and quarter the artichokes.
Heat olive oil in a pan over medium high heat and fry the shallots and garlic cooking until fragrant, about 5 minutes. Then deglaze with white wine and simmer lightly for a couple of minutes. Add the oregano, fennel seed, and crushed red pepper flakes, cooking until lightly golden, 2-3 minutes.
Add the ricotta, spinach and artichokes and mix to a creamy sauce. Finally, add the gnocchi and mix well to coat. Season with salt and pepper.
Serve Gnocchi with fresh parmesan and fresh basil.