Gnocchi With Artichokes, Tomatoes, and Mushrooms
By
Carolyn Haas
@Linky1
15
Gnocchi are so cute and I love finding ways to eat them. Plus, I was looking for a way to use up some ingredients that I had. Although it's meatless, the beans provide protein.
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!
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
- 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.
About Gnocchi With Artichokes, Tomatoes, and Mushrooms
Course/Dish: Other Main Dishes
Main Ingredient: Pasta
Regional Style: Italian
Collections: Perfect Pastas Spring Recipes
