Spinach-Artichoke Gnocchi Skillet with Feta

• doses: 4 servings
• tempo total: 35 minutes

Ingredientes

2 tablespoons extra-virgin olive oil

3 medium cloves garlic, thinly sliced (1 tablespoon)

2 tablespoons unsalted butter

12 ounces gnocchi (2 cups)

1 (5-ounce) package baby spinach

1 (12-ounce) package frozen artichoke hearts, thawed and chopped (about 2 cups)

½ cup heavy cream

½ cup crumbled feta cheese, divided

2 tablespoons lemon juice

1 teaspoon Italian seasoning

1 tablespoon thinly sliced fresh chives

Instruções

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add sliced garlic; cook, stirring often, until golden brown, about 5 minutes. Remove from heat; using a slotted spoon, transfer the garlic to a paper towel–lined plate. Reserve the oil in the pan.

Add 2 tablespoons butter to the oil in the pan; swirl over medium-high heat until melted. Add 12 ounces gnocchi; cook, stirring and tossing occasionally, until golden brown and crisp, 8 to 10 minutes. Spoon into a medium bowl. Reserve the oil in the pan.

Add 1 (5-ounce) package baby spinach and the chopped artichoke hearts to the pan; cook over medium heat, stirring and folding until the spinach has just wilted, about 2 minutes. Return the gnocchi to the pan; stir to combine.

Remove from heat; add ½ cup heavy cream and ¼ cup feta. Stir until incorporated and creamy, about 1 minute. Add 2 tablespoons lemon juice and 1 teaspoon Italian seasoning; stir to combine. Top with 1 tablespoon chives, the remaining ¼ cup feta and the reserved crispy garlic. Recipe developed by Marianne Williams

Informação Nutricional

• Calorias: 490 kcal
• Gordura Total: 29 g
• Gordura Saturada: 15 g
• Gordura Insaturada: 12 g
• Gordura Trans: 0 g
• Colesterol: 91 mg
• Sódio: 274 mg
• Carboidratos Totais: 49 g
• Fibra Alimentar: 7 g
• Açúcares Totais: 3 g
• Proteína: 12 g