Mushroom and Artichoke Gnocchi in Cheesy Cream Sauce

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!



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