Gnocchi with Artichokes and Sundried Tomatoes
We love the soft texture of these Italian potato dumplings. If you can’t find the tri-color variety, use regular white gnocchi instead or large noodles such as rigatoni. This sauce is very flavorful - if you fear your kids won’t eat it, you can reduce the amount of sundried tomatoes and artichokes or make an extra package of gnocchi to serve tossed with only olive oil or butter and Parmesan cheese.
- 16 oz. tri-color gnocchi, regular gnocchi, or rigatoni noodles (use wheat/gluten-free, if needed)
- 1/4 cup extra virgin olive oil
- 1/4 tsp. crushed red pepper flakes optional
- 2 cloves garlic minced, about 1 tsp.
- 1/2 cup dried or marinated sundried tomatoes thinly sliced
- 14 oz. artichoke hearts, drained and quartered
- 4 fresh sage or basil leaves slivered
- 1/2 cup grated Parmesan cheese or grated or diced Gouda cheese
- Cook the gnocchi according to the package directions.
- Meanwhile, in a large skillet, heat the oil over medium heat. Add the red pepper flakes (optional) and garlic and cook them for 1 minute.
- Add the tomatoes and artichokes and sauté them over medium-low heat for 5 - 10 minutes, until the gnocchi is just cooked.
- Drain the gnocchi and add it to the skillet, along with the sage or basil leaves.
- Stir the mixture until it is heated through. Transfer everything to a serving bowl and top it with the cheese. Serve it it hot.
Slow Cooker Directions:
- Combine the oil, red pepper flakes (optional), garlic, sundried tomatoes, and artichoke hearts in the slow cooker and cook on low for 6 - 7 hours or on high for 3 - 3 1/2 hours. Cook the gnocchi as directed, and toss with the sauce and sage or basil, then top with the cheese. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cook the gnocchi and store tossed with a little oil to prevent sticking, peel the garlic, slice the sundried tomatoes, drain and quarter the artichoke hearts, sliver the sage leaves (if using basil, don’t cut in advance as it will brown), shred, grate, or dice the cheese if necessary and refrigerate. Scramble Flavor Booster: Use the red pepper flakes and/or season the finished dish with black pepper to taste. Tip: Artichoke hearts have a soft texture that makes them a great ingredient in pastas (like the one above), as a pizza topping, in salads, casseroles, and in creamy dips. Before using, rinse and pat the artichokes dry to remove any excess salt. Nutritional Information Per Serving (% based upon daily values): Calories 330, Total Fat: 14g, 22%; Saturated Fat: 4g, 18%; Cholesterol: 25mg, 8%; Sodium: 550mg, 23%; Total Carbohydrate: 41g, 14%; Dietary Fiber: 6g, 24%; Sugar: 2g; Protein: 11g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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