Gnocchi With Artichokes, Tomatoes, and Mushrooms
By
Carolyn Haas
@Linky1
15
Blue Ribbon Recipe
This vegetarian recipe is so good, you won't realize you're eating something healthy or that it's a meat-free dinner. Sauteeing the gnocchi gives a depth of savory flavor. Tomatoes, mushrooms, and spinach add a fresh taste to the dish. Marinated artichokes and lemon juice provide just the right balance of tartness. Yum!
The Test Kitchen
Ingredients
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1 lbpackage gnocchi (approximate)
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10 ozcherry tomatoes (approximately size of container)
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8 ozpackage mushrooms, white or brown, quartered
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2 Tbspgrapeseed oil, divided (or favorite oil)
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4-5 clovegarlic, peeled
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1 can(s)white beans, drained and rinsed, 15 oz.
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5 ozartichoke hearts, marinated
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1/2 tspItalian seasoning
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2-3handfuls spinach
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·salt and pepper, to taste
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·Parmesan cheese, to serve
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·a few squeezes lemon juice, to serve
How to Make Gnocchi With Artichokes, Tomatoes, and Mushrooms
- 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.