Baked Artichoke and Spinach Gnocchi
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INGREDIENTS
- Olive oil
- 340g marinated, canned or jarred artichokes, drained and halved
- 2 red onions, finely chopped
- 3 garlic cloves, minced
- 750ml cream
- 400g baby spinach
- Sea salt
- Freshly ground black pepper, to season
- Zest of 1 lemon
- 2 x 500g bags store bought gnocchi, cooked to package instructions
- 100g parmesan, finely grated
- 200g mozzarella sliced
METHOD
Preheat the oven to 200°C.
Heat a Le Creuset Toughened Non-Stick 28cm Sauteuse over medium heat. Drizzle with olive oil and caramelise the drained artichoke halves. Remove from the pan and set aside. Add another dash of oil and sauté the onions until translucent. Add the garlic and cook for 1 minute until fragrant. Pour over the cream and increase the heat. Bring the sauce to a boil, then reduce to a simmer. Reduce the sauce by half. Add the spinach to the cream sauce and stir until just wilted. Remove from the heat—season well with salt and plenty of black pepper. Add the lemon zest. Stir through the gnocchi. Sprinkle with the grated parmesan, add the sliced mozzarella and bake for 20-25 minutes until golden brown. Serve immediately with crusty, warm bread and a green salad.
