Spinach artichoke gnocchi
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 ½ tsp salt
- ½ tsp red pepper flakes
- 450g gnocchi
- 300g baby spinach
- 1 cup vegetable stock
- ½ cup white wine
- 350g artichoke hearts
- ¾ cup cream
- ¼ cup basil, chopped
- ¼ cup vegan parmesan
- 1 lemon, zest and juice
- 100g vegan mozzarella
Steps
- Preheat oven to 200°C. Heat wok over medium-high heat, add oil and butter until butter melts.
- Add onion, garlic, salt and red pepper and cook, stirring occasionally, until onions are very soft.
- Stir in gnocchi. Add stock and wine then bring to a simmer and cook, stirring occasionally, until gnocchi is soft.
- Stir in spinach and continue to cook until spinach is wilted.
- Add artichokes, cream, basil, parmesan, lemon zest and juice. Cook, stirring occasionally, until sauce is slightly thickened.
- Remove from heat and add to casserole dish then sprinkle with mozzarella. Bake until cheese is melted.