Cheesy Mushroom Artichoke Gnocchi (Print Version)
# Ingredients:
→ Base
01 -
1.5 pounds of potato gnocchi (around two 350g packages)
02 -
Your choice of pasta sauce, 2.5 cups
→ Vegetables & Aromatics
03 -
1 diced yellow onion
04 -
8 ounces (227g) of sliced cremini mushrooms
05 -
4 minced garlic cloves
06 -
1 cup of marinated artichoke hearts (chopped and drained)
07 -
1 cup of loosely chopped fresh basil
→ Fats & Seasonings
08 -
1.5 tablespoons of olive oil
09 -
1 tablespoon of unsalted butter
10 -
1 teaspoon of crushed red pepper flakes, or however much you like
11 -
Salt and freshly cracked black pepper as you prefer
→ Cheese & Garnishes
12 -
6 ounces (1.5 cups) of shredded pizza mozzarella
13 -
1 ounce of grated Parmesan cheese
14 -
Optional: Fresh parsley and basil for topping
# Instructions:
01 -
Set your oven to 375°F. Boil the gnocchi following the package instructions but stop just before it's fully cooked. Drain and put aside.
02 -
Heat up a 12-inch oven-safe pan on medium. Sauté the onion in olive oil for 3-5 minutes, until it softens. Toss in butter and mushrooms and cook for 5 more minutes. Finally, add garlic and stir it in for a minute, then season it with salt and pepper.
03 -
In the same pan, stir together artichokes, gnocchi, red pepper flakes, pasta sauce, chopped basil, and 1/2 cup of mozzarella. Mix well. Sprinkle the rest of the mozzarella and all the Parmesan on top.
04 -
Place the pan into the heated oven, baking it uncovered for about 15 minutes until the sauce bubbles and the cheese is melted. Optionally, add fresh herb toppings right before serving.
# Notes:
01 -
Pick your go-to pasta sauce
02 -
An oven-safe pan cuts down dishwashing
03 -
Slightly undercook gnocchi since it’ll finish up in the oven