An indulgent one-pot gnocchi best enjoyed straight from the oven. Our take on this classic recipe is a great way to indulge in all your favourite cheeses. Feel free to dot in some blue cheese or ricotta if you like.
Ingredients
Method
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
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Method
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1Preheat the oven to 200°C.
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2Heat 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.
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3Add another dash of oil and sauté the onions until translucent. Add the garlic and cook for 1 minute until fragrant.
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4Pour over the cream and increase the heat. Bring the sauce to a boil, then reduce to a simmer. Reduce the sauce by half.
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5Add the spinach to the cream sauce and stir until just wilted. Remove from the heat—season well with salt and plenty of black pepper.
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6Add 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.
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7Serve immediately with crusty, warm bread and a green salad.
