Gnocchi With Artichokes, Tomatoes, and Mushrooms

Name: Gnocchi With Artichokes, Tomatoes, and Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb package gnocchi (approximate); 10 oz cherry tomatoes (approximately size of container); 8 oz package mushrooms, white or brown, quartered; 2 Tbsp grapeseed oil, divided (or favorite oil); 4-5 clove garlic, peeled; 1 can(s) white beans, drained and rinsed, 15 oz.; 5 oz artichoke hearts, marinated; 1/2 tsp Italian seasoning; 2-3 handfuls spinach; salt and pepper, to taste; Parmesan cheese, to serve; a few squeezes lemon juice, to serve

By Carolyn Haas
@Linky1

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! The Test Kitchen

Rating:

★★★★★ 4 votes5

Comments:

17 Comments

Serves:

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 lb

package gnocchi (approximate)
10 oz

cherry tomatoes (approximately size of container)
8 oz

package mushrooms, white or brown, quartered
2 Tbsp

grapeseed oil, divided (or favorite oil)
4-5 clove

garlic, peeled
1 can(s)

white beans, drained and rinsed, 15 oz.
5 oz

artichoke hearts, marinated
1/2 tsp

Italian seasoning
2-3

handfuls spinach
·

salt and pepper, to taste
·

Parmesan cheese, to serve
·

a few squeezes lemon juice, to serve
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How to Make Gnocchi With Artichokes, Tomatoes, and Mushrooms

Step-by-Step

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.