This vegetarian recipe is so good, you won’t realize you’re eating something healthy or that it’s a meat-free dinner. This is a very simple, delicious and easy to make elegant meal for gnocchi lovers. Imagine pillowy soft gnocchi, embraced by a vibrant sauce bursting with the subtle tang of artichokes and the sun-kissed sweetness of tomatoes – it’s a symphony of flavors that’s both comforting and sophisticated.
Gnocchi is the best of both worlds—a potato pasta, combining two of the most comforting bases for many meals. Gnocchi pairs well with various flavors. Its speedy cooking time makes it ideal for a weeknight meal after a long day or for a cozy night in.
How to make Gnocchi with Artichokes and Tomatoes
Ingredients
- 1 pound package gnocchi (approximate)
- 10 ounces cherry tomatoes (approximately size of container)
- 8 ounces package mushrooms, white or brown, quartered
- 2 tablespoons grapeseed oil, divided (or favorite oil)
- 4-5 cloves garlic, peeled
- 1 can white beans, drained and rinsed, 15 oz.
- 5 ounces artichoke hearts, marinated
- 1/2 teaspoon Italian seasoning
- 2-3 handfuls spinach
- salt and pepper, to taste
- Parmesan cheese, to serve
- a few squeezes lemon juice, to serve
Directions
- Preheat the oven to 400 degrees.
- In a cast iron skillet pour 1 tablespoon of oil and heat to medium-high. Add gnocchi and toast for around 5 minutes until the gnocchi gets plump and golden. Remove the gnocchi and set aside.
- Add the last tablespoon oil into the cast iron skillet. Add in the cherry tomatoes, mushrooms, and garlic. Season with Italian seasoning, salt, and pepper. Stir until everything is coated with oil. Add artichoke hearts and put the gnocchi back in pan. Bake in the preheated oven for 20 minutes or until the tomatoes have burst a little.
- After 20 minutes, remove the pan from oven. Add the beans and the spinach and stir until greens are wilted and beans have warmed. Adjust seasonings.
- Sprinkle with Parmesan and a splash of lemon juice to serve.
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