It’s Meatless Monday, my friends. It’s been a long time since Oprah Winfrey came up with this wonderful idea, but I’m still sticking with it. Once a week I either go with one of my tried and true recipes that are meatless, or, like in this case, I find a brand new recipe. When I found this one, I got excited, because I not only do I love a Spinach Artichoke dip, but I also make a pretty good one. I adjusted the recipe to accompany a pasta a little better, and it ended up pairing so well with the Gnocchi. Of course I had to share it, because it’s just too good to keep it from my fellow cooks.
What you’ll need:
- 2 tbsp olive oil
- 1 smalll onion, chopped
- 4 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 8 oz fresh baby spinach
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 (12 oz) can quartered Artichoke hearts, drained
- 1/2 cup heavy cream
- 1/2 half jar of Alfredo sauce (about 4 – 6 oz)
- 8 oz Asiago/Fontina/Parmesan mix
Preheat oven to 400 degrees.
Heat oil in a large frying pan, then sauté onion for 5 minutes over medium heat, then add garlic and pepper flakes, and sauté for another minute.
Add spinach leaves and sauté until wilted. Add artichoke hearts and cook for about 3 minutes .
Add cream, 4. oz of cheese mix, chicken broth, heavy cream and white wine. Stir and simmer for 5 minutes. Add Alfredo sauce and simmer for another 3 minutes. Add salt to taste.
Pour contents of pan into and oven proof dish. Top with remaining cheese and bake in the oven for about 10 minutes. In the meantime cook he frozen gnocchi according to the instructions on the package. Serve hot together.
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