Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi.

Name: Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi.
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium sweet onion, chopped; 2 cloves garlic, minced or grated; 1 teaspoon dried oregano; 1 teaspoon fennel seed; 1/4-1/2 teaspoon crushed red pepper flakes; kosher salt and black pepper; 1 pound uncooked potato gnocchi; 3 cups fresh baby spinach or roughly torn kale; 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc; 3/4 cup canned full fat coconut milk, heavy cream, or whole milk; 1/3 cup basil pesto (homemade or store-bought); 1 jar (12 ounce) marinated, quartered artichokes, drained; 1/2 cup shredded provolone or fontina cheese; zest and juice of 1 lemon; fresh basil, for serving

"Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi: Spinach + artichoke dip, mixed with pillowy potato gnocchi, herbs, spices, and a rich creamy sauce..."

INGREDIENTS

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2 tablespoons extra virgin olive oil

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1 medium sweet onion, chopped

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2 cloves garlic, minced or grated

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1 teaspoon dried oregano

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1 teaspoon fennel seed

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1/4-1/2 teaspoon crushed red pepper flakes

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kosher salt and black pepper

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1 pound uncooked potato gnocchi

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3 cups fresh baby spinach or roughly torn kale

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1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

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3/4 cup canned full fat coconut milk, heavy cream, or whole milk

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1/3 cup basil pesto (homemade or store-bought)

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1 jar (12 ounce) marinated, quartered artichokes, drained

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1/2 cup shredded provolone or fontina cheese

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zest and juice of 1 lemon

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fresh basil, for serving

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