This recipe was created to use gnocchi I’ve had for ages, I wanted to do something different than my usual red or white sauce just pour over it. I must admit this meal turned out amazing, and my tiny humans didn’t even notice the mushrooms (which they hate).
1 package Gnocchi
1 12oz. Jar Artichoke Hearts
4 oz. Baby Bell Mushrooms, sliced thin
1 medium Shallot, diced small
1 Clove Garlic, minced
4 T Artichoke Marinade
1 tsp. Italian Seasoning
1 T Flour
1 C Vegetable Broth
1/2 C Heavy Cream
1 C Shredded Provolone Cheese
Salt and Pepper to taste
-Cook gnocchi per package directions, drain and set aside.
-Drain artichokes, reserving 4 T marinade (can use olive oil)
-In skillet, heat oil over medium heat, add mushrooms, shallot and garlic. Toss in Italian seasoning, and cook until mushrooms soften.
-Sprinkle in flour and cook 2 minutes. Pour in broth, stirring well to dissolve flour. Bring to simmer, add in cream and cheese. Cook until cheese melts.
-Reduce temperature to low, add in artichokes and gnocchi and cook until warm. Enjoy!