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Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi

Tieghan, Half Baked Harvest
  • 30 minutes
  • Serves

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