Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi.
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Half Baked Harvest · by Tieghan Gerard★ 4.4 (214)

Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi.

NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 23%
CARBS 39G41% OF CAL
6G FIBER27G OTHER6G TOTAL SUGAR
FAT 20G47% OF CAL
9G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pillowy gnocchi with spinach, artichoke, and a creamy basil pesto sauce baked in a skillet. This is a comforting vegetarian dinner that tastes like spinach and artichoke dip.

mainmediterraneancasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons extra virgin olive oil
  • 1 medium sweet onion, chopped
  • 2 cloves garlic, minced or grated
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seed
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • kosher salt and black pepper
  • 1 pound uncooked potato gnocchi
  • 3 cups fresh baby spinach or roughly torn kale
  • 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 3/4 cup canned full fat coconut milk, heavy cream, or whole milk
  • 1/3 cup basil pesto (homemade or store-bought)
  • 1 jar (12 ounce) marinated, quartered artichokes, drained
  • 1/2 cup shredded provolone or fontina cheese
  • zest and juice of 1 lemon
  • fresh basil, for serving
PREP
10M
SODIUM
931MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.