Cheesy Mushroom Artichoke Gnocchi (Print Version)
# Ingredients:
→ Base
01 -
Potato gnocchi, 1.5 pounds (about two 350g packages)
02 -
Pasta sauce, your favorite variety, 2.5 cups
→ Vegetables & Aromatics
03 -
Yellow onion, diced, 1
04 -
Cremini mushrooms, sliced, 8 ounces (227g)
05 -
Garlic cloves, minced, 4
06 -
Marinated artichoke hearts, drained and chopped, 1 cup
07 -
Fresh basil, roughly chopped, 1 cup
→ Fats & Seasonings
08 -
Olive oil, 1.5 tablespoons
09 -
Unsalted butter, 1 tablespoon
10 -
Crushed red pepper flakes, 1 teaspoon or to taste
11 -
Salt and freshly ground black pepper to taste
→ Cheese & Garnishes
12 -
Pizza mozzarella, shredded, 6 ounces (1.5 cups)
13 -
Parmesan cheese, grated, 1 ounce
14 -
Fresh parsley and basil for garnish (optional)
# Instructions:
01 -
Preheat your oven to 375°F. Cook the gnocchi according to package directions, stopping just short of being fully done. Drain and set aside.
02 -
In a 12-inch oven-safe pan over medium heat, sauté onion in olive oil until soft (3-5 minutes). Add butter and mushrooms, cooking 5 minutes more. Stir in garlic for another minute, then season with salt and pepper.
03 -
Add artichokes, cooked gnocchi, red pepper flakes, pasta sauce, fresh basil, and 1/2 cup mozzarella to the pan. Stir to combine. Top with remaining mozzarella and Parmesan cheese.
04 -
Transfer your pan to the preheated oven and bake uncovered for 15 minutes until bubbly and the cheese is melted. Garnish with fresh herbs if desired before serving.
# Notes:
01 -
Can use any favorite pasta sauce
02 -
Use an oven-safe pan to make this a one-pot meal
03 -
Slightly undercook the gnocchi as it will continue cooking in the oven