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- 1 package (16 oz) potato gnocchi - 2 tablespoons extra virgin olive oil - 2 cloves garlic, finely minced - 1 cup frozen spinach, fully thawed, squeezed dry of excess moisture - 1 cup canned artichoke hearts, drained and finely chopped - 1 cup cream cheese, softened to room temperature - 1/2 cup heavy cream - 1/2 cup freshly grated Parmesan cheese - 1/4 teaspoon crushed red pepper flakes (optional for added spice) - Salt and freshly ground black pepper to taste - Fresh basil or parsley leaves, torn for garnish - Use fresh spinach instead of frozen for a brighter taste. - Add sun-dried tomatoes for a sweet twist. - Swap cream cheese with ricotta for a lighter option. - Try different cheeses like mozzarella or goat cheese for unique flavors. Each serving offers about 450 calories. - Fat: 25g - Protein: 12g - Carbohydrates: 45g - Fiber: 2g This meal packs a creamy flavor while being satisfying and filling. To cook the gnocchi, start by boiling salted water in a large pot. Once the water is bubbling, add the potato gnocchi. Watch carefully as they cook. They will float to the top when ready, which usually takes about 2-3 minutes. Use a slotted spoon to remove the gnocchi and drain them well. Set them aside in a bowl while you prepare the sauce. Next, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 2 cloves of finely minced garlic to the oil. Stir the garlic for about 1 minute. You want the garlic to smell amazing but not turn brown. This step builds great flavor for your dish. Now it’s time to make the creamy sauce. Add 1 cup of thawed, well-drained spinach and 1 cup of finely chopped artichoke hearts to the skillet. Cook this mixture for 2-3 minutes. Stir occasionally to mix the flavors. Then, reduce the heat to low. Add 1 cup of softened cream cheese to the skillet. Stir until the cream cheese melts and combines well with the spinach and artichokes. Gradually pour in 1/2 cup of heavy cream while stirring. This creates a rich, creamy base. Mix until it’s smooth. Next, add 1/2 cup of freshly grated Parmesan cheese. Stir until it melts into the sauce. Season with salt, freshly ground black pepper, and 1/4 teaspoon of crushed red pepper flakes if you like some heat. Finally, add the cooked gnocchi to the skillet. Gently fold them into the creamy sauce until each piece is coated. Let everything simmer for another 2-3 minutes. This will heat it through and blend the flavors perfectly. Serve your creamy spinach artichoke gnocchi in warm bowls, garnished with torn fresh basil or parsley leaves. Enjoy! - Use salted water for boiling. This adds flavor to the gnocchi. - Cook gnocchi until they float. This usually takes about 2-3 minutes. - Gently drain the gnocchi. Avoid breaking them by being too rough. - Toss the gnocchi with a little olive oil. This keeps them from sticking together. - Start with softened cream cheese. This helps it blend smoothly. - Stir in heavy cream slowly. This creates a rich, velvety texture. - Use freshly grated Parmesan cheese. Pre-grated cheese may not melt well. - Add a splash of pasta water. This can help thin the sauce if needed. - Don't overcook the gnocchi. They can become mushy if cooked too long. - Avoid using too much heat when melting cream cheese. It may clump. - Skip the drained spinach step. Excess moisture can make the sauce watery. - Don’t skimp on seasoning. Taste as you go to ensure balanced flavors. {{image_4}} You can easily make this creamy spinach artichoke gnocchi vegetarian or vegan. For a vegetarian twist, simply keep the cream cheese and heavy cream. They add richness. If you want a vegan version, replace these with plant-based cream cheese and coconut cream. Also, use nutritional yeast instead of Parmesan. This will give a cheesy flavor without dairy. Many people have dietary needs. Here are some substitutions you can try: - Gnocchi: Use gluten-free gnocchi if you need a gluten-free option. - Cream Cheese: For a lighter dish, opt for Greek yogurt. It still gives creaminess but with less fat. - Olive Oil: Substitute with avocado oil for a different flavor. - Spinach: Fresh spinach works well too. Just use about two cups and sauté it until wilted. - Crushed Red Pepper Flakes: If you can’t have spice, skip this ingredient or use sweet paprika instead. Pair the creamy gnocchi with simple sides for a full meal. Here are some ideas: - Garlic Bread: It adds a crunchy texture and complements the creamy dish. - Simple Salad: A mix of greens with a light vinaigrette balances the richness. - Grilled Vegetables: Zucchini, bell peppers, or asparagus work great alongside the gnocchi. - Parmesan Crisps: These can add a nice crunch. Bake small mounds of Parmesan until golden and crisp. Feel free to mix and match these ideas to make your meal unique! To keep your creamy spinach artichoke gnocchi fresh, store it in an airtight container. Let it cool down before sealing. Place it in the fridge for up to three days. When ready to eat, reheat it in a skillet over low heat. Stir gently to warm it through. You can add a splash of cream if it seems dry. To freeze this dish, allow it to cool completely. Transfer the gnocchi into a freezer-safe container. Make sure to seal it tightly to prevent freezer burn. It can last up to three months in the freezer. When you want to enjoy it, thaw it overnight in the fridge. Heat it gently in a skillet, adding a bit of cream for richness. In the fridge, the creamy spinach artichoke gnocchi lasts for about three days. If frozen, it can stay good for three months. Always check for any off smells or changes in texture before eating. Enjoy your dish while it's fresh for the best taste! Yes, you can use fresh spinach! Start by washing about 4 cups of fresh spinach. Remove any tough stems. Sauté the spinach in the skillet with olive oil until it wilts. This should take 2-3 minutes. Then, drain any excess moisture before adding it to the dish. Fresh spinach adds a bright flavor and vibrant color. If you want to avoid cream cheese, you have options! Try using Greek yogurt or ricotta cheese. Both will add creaminess. You can also use cashew cream for a dairy-free option. Blend soaked cashews with water until smooth. This will give you a rich and creamy base for the sauce. Yes, you can prepare this dish in advance! Cook the gnocchi and make the creamy sauce separately. Store them in airtight containers in the fridge. When you're ready to eat, simply reheat the sauce and add the gnocchi. This keeps everything fresh and tasty. Enjoy your meal without the last-minute rush! In this blog post, we explored how to make a delicious gnocchi dish. We covered ingredients, cooking steps, and tips for perfect results. You learned about options to personalize this meal and how to make it vegetarian or vegan. We also discussed storage best practices and how to avoid common mistakes. With these insights, you can confidently prepare this dish. Enjoy every bite!

Creamy Spinach Artichoke Gnocchi

Indulge in the creamy goodness of Spinach Artichoke Gnocchi Delight! This quick and easy recipe combines tender potato gnocchi with a rich and velvety sauce made from cream cheese, heavy cream, spinach, and artichokes. Perfect for dinner or a cozy night in, this dish is both satisfying and delicious. Don’t miss out on the hints of garlic and Parmesan that elevate the flavor! Click to explore the full recipe and bring this delightful dish to your table tonight!
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Ingredients
  

1 package (16 oz) potato gnocchi

2 tablespoons extra virgin olive oil

2 cloves garlic, finely minced

1 cup frozen spinach, fully thawed, squeezed dry of excess moisture

1 cup canned artichoke hearts, drained and finely chopped

1 cup cream cheese, softened to room temperature

1/2 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1/4 teaspoon crushed red pepper flakes (optional for added spice)

Salt and freshly ground black pepper to taste

Fresh basil or parsley leaves, torn for garnish

Instructions
 

Prepare the Gnocchi: In a large pot, bring salted water to a rolling boil. Cook the gnocchi according to package instructions, usually until they float to the surface, which should take about 2-3 minutes. Once cooked, drain the gnocchi and set them aside in a bowl.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for approximately 1 minute, stirring frequently until the garlic is aromatic but not browned.

      Incorporate Spinach and Artichokes: Stir in the well-drained, thawed spinach and chopped artichoke hearts. Cook for 2-3 minutes, stirring occasionally, allowing the spinach to meld with the artichokes and heat through.

        Create the Creamy Base: Reduce the heat to low and add the softened cream cheese to the skillet. Stir continuously until the cream cheese has melted and is smoothly blended with the spinach and artichokes.

          Add Cream for Richness: Gradually pour in the heavy cream while mixing to create a luscious, creamy sauce. Continue stirring to ensure all ingredients are well combined.

            Enrich with Parmesan: Sprinkle in the grated Parmesan cheese and stir until it melts into the sauce, enhancing its creaminess. Season with crushed red pepper flakes (if using), salt, and black pepper to taste.

              Combine with Gnocchi: Carefully add the cooked gnocchi to the skillet, gently folding them into the creamy sauce until each piece is evenly coated.

                Heat Through: Allow the gnocchi and sauce to simmer together for an additional 2-3 minutes to ensure everything is thoroughly heated and flavors meld.

                  Serve with Style: Dish out the creamy gnocchi into warm bowls, garnishing generously with torn fresh basil or parsley leaves for a burst of color and aroma.

                    Prep Time, Total Time, Servings: 10 mins | 25 mins | 4 servings