Ingredients Serving: 4
- 3 Tbsp Olive oil
- Homemade gnocchi (recipe below) or 1lb package of store bought gnocchi
- 3/4 cup of shallots, chopped
-4 garlic cloves, minced
-1/2 tbsp red pepper flakes ( more or less depending on personal taste, i always say more)
-1 Tbsp Dijon mustard
- 1 cup sliced sun-dried tomatoes (not dried, sun-dried tomatoes packed in oil)
- 4 cups of baby spinach
- 1 jar of marinated artichokes, chopped
- 1/2 cup to 3/4 cup of heavy cream (i used soy cream)
- salt and pepper to taste
-fresh basil
Instructions
Heat the olive oil in a large sauce pan on medium heat, once hot add the gnocchi. Cook them until they start to turn a golden brown on the outside and crisp up, make sure to toss them regularly to avoid burning. Once the gnocchi is a tender and has a nice crisp to it, take off the heat and transfer to a bowl and set aside.
In the same sauce pan over medium heat, add some more olive oil along with the shallots, garlic and red pepper flakes. cook for a couple minutes.
Next stir in the Dijon mustard and sun-dried tomatoes and toss. Next add the spinach and saute for a few minutes.
Next add the artichokes, soy cream, salt and pepper. Stir all together and cook for a few minutes.
Now its time to add the gnocchi back into the sauce pan, toss and cook for a few minutes and serve warm! i love to sprinkle some vegan parmesan and fresh basil on top. Enjoy!
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