Baked Artichoke and Spinach Gnocchi

Name: Baked Artichoke and Spinach Gnocchi with Crispy Parmesan and Basil
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 240 Grams of Artichoke hearts; 150 Grams of Cherry tomatoes; 200 Grams of Spinach; 15 Grams of Fresh basil; 500 Grams of Gnocchi; 1 Piece of Vegetable stock cube; 200 ML of Cooking cream; 4 Grams of Garlic onion powder; 2 Grams of Dried basil; 30 Grams of Sun dried tomatoes; 2 Grams of Chilli flakes; 20 Grams of Panko bread crumbs; 2 Grams of Dried thyme; 30 Grams of Grated Parmesan; 1 Tbsp of Olive oil

with Crispy Parmesan and Basil

Let the oven do all the baking for these creamy, pillowy, potato dumplings!

90 Reviews

Cals 916 · Prot 30 · Carbs 125 · Fat 35

Vegetarian

50 min

Baked Artichoke and Spinach Gnocchi with Crispy Parmesan and Basil

Let the oven do all the baking for these creamy, pillowy, potato dumplings!

90 Reviews

Cals 916 · Prot 30 · Carbs 125 · Fat 35

Vegetarian

Ingredients

Bake

Artichoke hearts

240 Grams

Cherry tomatoes

150 Grams

Spinach

200 Grams

Fresh basil

15 Grams

Gnocchi 4*5*9*10*11*

500 Grams

Vegetable stock cube 15*

1 Piece

Cooking cream 4*

200 ML

Garlic onion powder

4 Grams

Dried basil

2 Grams

Sun dried tomatoes

30 Grams

Toppings

Chilli flakes

2 Grams

Panko bread crumbs 10*11*12*

20 Grams

Dried thyme

2 Grams

Grated Parmesan 4*

30 Grams

Olive oil

1 Tbsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *15 Celery, *12 Lupin

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3830 / 916
Fats (g)	34.8
of which saturated (g)	17.6
Carbohydrates (g)	125
of which sugars (g)	20.1
Fibers (g)	16.7
Proteins (g)	29.6
Salt (g)	4.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 220°C/200°C fan.
Drain and chop the artichoke into small bite-sized pieces.
Chop the cherry tomatoes in half.
Trim and finely chop the spinach.
Pick and chop the basil leaves, reserving some whole for garnish.

2 Boil gnocchi

Bring a large pot of water to the boil.
Once boiling, add the gnocchi and spinach and cook for 1 min until the gnocchi begins to rise and float to the top of the pot.
Using a measuring cup or jug, reserve 100 ml of the gnocchi water, then drain the gnocchi and spinach in a colander and set aside.

Tip! Blanching the spinach helps soften the leaves and prevent them from making your sauce too watery.

3 Make sauce

Dissolve the stock cube in the measured gnocchi water.
Add the cooking cream, garlic onion powder, dried basil, and a pinch of chilli flakes (spicy!).
This is the cream sauce for step 4.

Tip! Sensitive to spice? Leave out the chilli flakes, or use only a small amount.

4 Combine

In a deep baking dish or casserole, spread out the boiled gnocchi and wilted spinach.
Add the sun dried tomatoes, artichoke, cherry tomatoes, and fresh basil.
Carefully pour the cream sauce over everything.

5 Bake

Bake the gnocchi in the center rack of the oven for 15-20 min until the cream sauce is bubbling.
Remove the baking dish from the oven, and sprinkle over the panko bread crumbs, dried thyme, and grated parmesan.
Drizzle over some olive oil and return the baking dish to the top rack of the oven.
Bake the gnocchi for another 5 min until the top is golden and crispy.