Meatless Meal
Spinach and Artichoke Gnocchi
Ingredients
- 2 (16-oz) pkg gnocchi
- 6 Tbsp butter
- 1 (14-oz) can artichoke hearts, well drained and chopped
- 2 Tbsp olive oil
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 6 oz ⅓ less fat cream cheese
- ½ cup sour cream
- 1 (6-oz) pkg shredded Parmesan cheese, divided
- 1 tsp garlic powder
Instructions
- Preheat broiler. Cook gnocchi, in batches, in 3 Tbsp melted butter per batch in a large cast-iron or broiler-proof skillet over medium-high heat 6 to 8 minutes or until toasted. Return all gnocchi to skillet.
- Meanwhile, cook artichokes in hot oil in a large skillet over medium-high heat 2 minutes. Add thawed spinach; cook 2 minutes.
- Stir in cream cheese, sour cream, 1 cup Parmesan, and garlic powder. Cook until cream cheese melts and mixture is blended.
- Stir artichoke mixture into gnocchi; sprinkle with ½ cup Parmesan. Broil 2 minutes or until browned.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
624
|
0
|
624
|
| Fat (g) | 34 | 34 | |
| Sat. Fat (g) | 19 | 19 | |
| Protein (g) | 21 | 21 | |
| Carb (g) | 60 | 60 | |
| Fiber (g) | 5 | 5 | |
| T. Sugs (g) | 4 | 4 | |
| A. Sugs (g) | 0 | 0 |
