INGREDIENTS
2 tbsp
extra virgin olive oil
1 medium
sweet onion
2 cloves
garlic
1 tsp
oregano
1 tsp
fennel seed
1/4 tsp
red pepper flakes
1 serving
kosher salt
1 lb
potato gnocchi
3 cups
kale
1/3 cup
dry white wine
3/4 cup
full fat coconut milk
1/3 cup
basil pesto
12 oz
marinated artichoke
1/2 cup
fontina cheese
1
juice of lemon
1 serving
fresh basil