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Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi.


My edit: NO FENNEL

"This one Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi is the perfect cozy dinner. Inspired by the flavors of Tuscany, this simple, hearty dish is so delicious! Think spinach and artichoke dip, but with the addition of pillowy potato gnocchi, Italian herbs and spices, and a rich creamy sauce. Truly one of those all-in-one dinners that everyone at the table will love. Great for a weeknight, but equally fancy enough to serve at a gathering with friends or family. You can’t go wrong with this Italian skillet dinner."

"If you don't cook with wine: you can use and equal amount of water.
Using Coconut Milk does not add any coconut flavor.
I like using coconut milk as a creamy, non-dairy creamer. I find it creates a really creamy, but not heavy sauce, and doesn’t leave behind any coconut flavor. Of course, if you prefer you can use heavy cream or whole milk. Use what’s best for you!"

Servings: 6 / Calories: 350


2 tablespoons extra virgin olive oil
1 medium sweet onion, chopped
2 cloves garlic, minced or grated
1 teaspoon dried oregano
1 teaspoon fennel seed
1/4-1/2 teaspoon crushed red pepper flakes
kosher salt and black pepper
1 pound uncooked potato gnocchi
3 cups fresh baby spinach or roughly torn kale
1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
3/4 cup canned full fat coconut milk, heavy cream, or whole milk
1/3 cup basil pesto homemade or store-bought
1 jar (12 ounce) marinated, quartered artichokes, drained
1/2 cup shredded provolone or fontina cheese
zest and juice of 1 lemon
fresh basil, for serving



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