Ingredients
- 1 pkg Anna Potato Gnocchi (17.6 oz)
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 jar Cento Sauteed Onions (12 oz)
- 3 cloves Garlic, minced
- 1/2 tsp Cento Garlic Powder
- 1/4 tsp Cento Crushed Red Pepper
- 1 jar Cento Quartered Artichoke Hearts (14 oz), drained
- 2 cups Fresh Spinach
- 1 tsp Fresh Oregano
- 1 cup Heavy Cream
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat oven to 400°F. Cook gnocchi in a large pot according to package directions, drain and set aside. In a cast iron skillet, heat olive oil over medium heat. Add garlic and onions and sauté for 2âu20acu201c3 minutes until softened. Stir in garlic powder, chili flakes, salt, oregano, and pepper, cooking for another minute until fragrant. Add artichokes and spinach, and cook until the spinach is wilted. Pour in heavy cream and let it simmer for 2âu20acu201c3 minutes until slightly thickened. Stir in parmesan and cooked gnocchi, tossing until well coated. Top with mozzarella, and bake for 10âu20acu201c15 minutes until bubbly and golden. Sprinkle with additional oregano before serving. Serves 4.
