I've only recently become a fan of artichokes. It was never a food that I ate growing up, and therefore, I never really knew what they tasted like or how to use them. I still don't think I'm quite ready to tackle a whole artichoke (although I did eat the leaves at a friend's house once), but the canned variety have made their way into our pantry on a somewhat regular basis now. When I saw this
recipe on Stephanie Cooks
I added it to my list of things to make, because spinach and artichokes are a great combination. I adapted her recipe slightly to incorporate the gnocchi
that I made. It was a wonderful, quick, and light dinner. The whole meal came together in less than 10 minutes, and that included the gnocchi cook time!
1 batch of Homemade Gnocchi (or 1 package of store bought)
1 can (14 ounces) Artichoke Hearts, drained
1 can (14 ounces) Tomato Sauce
2-3 cups Baby Spinach
Handful of Asiago Cheese, shredded
Pinch of Crushed Red Pepper Flakes
Cook the gnocchi 2-3 minutes in boiling water, until they float to the surface, then drain (or alternatively, according to package directions). In the same saucepan, over medium heat, combine the artichokes, spinach, tomato sauce and gnocchi. Cook until all ingredients are heated through. Spoon the mixture onto plates and top with cheese and red pepper.