An indulgent one-pot gnocchi best enjoyed straight from the oven. Our take on this classic recipe is a great way to indulge in all your favourite cheeses. Feel free to dot in some blue cheese or ricotta if you like.
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Sauteuse with Glass Lid
245,00 €
195,00 €
Ingredients
Method
Ingredients
- Olive oil
- 340g marinated, canned or jarred artichokes, drained and halved
- 2 red onions, finely chopped
- 3 garlic cloves, minced
- 750ml cream
- 400g baby spinach
- Sea salt
- Freshly ground black pepper, to season
- Zest of 1 lemon
- 2 x 500g bags store bought gnocchi, cooked to package instructions
- 100g parmesan, finely grated
- 200g mozzarella sliced
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Method
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1Preheat the oven to 200°C.
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2Heat a Le Creuset Toughened Non-Stick 28cm Sauteuse over medium heat. Drizzle with olive oil and caramelise the drained artichoke halves. Remove from the pan and set aside.
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3Add another dash of oil and sauté the onions until translucent. Add the garlic and cook for 1 minute until fragrant.
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4Pour over the cream and increase the heat. Bring the sauce to a boil, then reduce to a simmer. Reduce the sauce by half.
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5Add the spinach to the cream sauce and stir until just wilted. Remove from the heat—season well with salt and plenty of black pepper.
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6Add the lemon zest. Stir through the gnocchi. Sprinkle with the grated parmesan, add the sliced mozzarella and bake for 20-25 minutes until golden brown.
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7Serve immediately with crusty, warm bread and a green salad.
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