Spinach and Artichoke Gnocchi

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

8 ounces cream cheese (block of Philly) (softened)

1 tablespoon olive oil

2 cloves garlic (minced)

1 cup low-sodium chicken or veg broth

1 pound potato gnocchi

1 (14 fluid ounce) can artichokes (packed in water) (drained and chopped)

2 cups (packed) fresh baby spinach

1 cup freshly grated parmesan cheese

Salt & pepper (to taste)

Directions

I suggest letting the cream cheese sit on the counter for a while - it's much easier to work with when it's softened or microwave it for 20-30 sec. Roughly chop your artichokes.

Add the olive oil to a skillet over medium heat. Stir in the cream cheese until it's melty.

Add the garlic to the pan and cook for about a minute.

Add the chicken broth and stir the sauce until it's smooth.

Add the gnocchi and artichokes. Give it a good stir.

Add the spinach to the pan. I just let it sit on top.

Cover the pan and let it cook for 5 minutes.

Stir in the cheese and let the gnocchi cook uncovered for another couple of minutes until it's cooked through.

Season gnocchi with salt & pepper as needed and serve immediately.

Nutrition

• Calories: 641 kcal
• Total Fat: 40 g
• Saturated Fat: 17 g
• Unsaturated Fat: 12 g
• Cholesterol: 84 mg
• Sodium: 1356 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 5 g
• Total Sugars: 3 g
• Protein: 20 g