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 (5 oz)
- 6 oz ⅓-less-fat cream cheese
- ½ cup sour cream
- 1½ cups grated 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
590
|
590
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 16 | 16 |
| Carb (g) | 61 | 61 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 1361 | 1361 |
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