Baked Gnocchi with Mushrooms and Artichokes
March 26, 2024
This Baked Gnocchi with Mushrooms and Artichokes is a delicious and easy vegetarian dish that is made all in one pan. I try to always have gnocchi in the pantry for those nights when I am too tired to cook, but I want something comforting. The combination of pillowy gnocchi, earthy mushrooms, and briny artichokes is a fabulous combination. I actually made this in advance and put it in the fridge, then put it in the oven for dinner.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 6 Servings
Ingredients
1½ pounds potato gnocchi, about two packages
2 tablespoons olive oil, divided
1 yellow onion, peeled and diced
8 ounces cremini mushrooms, sliced
1 cup marinated artichoke hearts, drained and roughly chopped
1 teaspoon crushed red pepper flakes, or to taste
1 cup fresh basil, roughly chopped
1½ cups shredded mozzarella cheese, divided
1 ounce grated Parmesan cheese
Garnish
Directions
1Preheat oven to 375° F.
2In a skillet, heat the 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, until golden brown, about 2 to 4 minutes. Removed from the pan and set aside.
3Then add the remaining tablespoon of olive oil and add the onion and cook, stirring often, until softened, about 3 to 5 minutes.
4Add butter and, once melted, add mushrooms and cook for 5 minutes, stirring occasionally.
5Stir in garlic and cook for 1 minute.
6Add a pinch each of salt and black pepper.
7Stir in artichoke hearts, cooked gnocchi, crushed red pepper flakes, pasta sauce, basil and ½ cup of shredded mozzarella cheese (about 2 ounces).
8Turn off heat and sprinkle over remaining 1 cup of mozzarella cheese and Parmesan cheese.
9Transfer the pan to the preheated oven and bake uncovered for 15 minutes or until it's bubbly around the edges and the cheese has melted. Garnish (if desired) with basil and/or parsley.
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