Creamy Baked Gnocchi
What is this dish?
Filled with parmesan and Italian cheese, it’s not lacking on creaminess but tastes way more indulgent than it is. For this recipe, I actually used Trader Joe’s cauliflower gnocchi as a lighter option, but traditional gnocchi would work just as well.
Creamy Baked Gnocchi
Servings
4 bowls
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
2 Tbs. olive oil
1 onion, diced
3 garlic cloves, minced
2 c. spinach, roughly chopped
15 oz. coconut milk
1 Tbs. arrowroot powder
1/2 c. chicken stock (room temperature or cold)
1/2 c. grated parmesan cheese
1 tsp. Italian seasoning
Juice of 1/2 lemon
salt & pepper to taste
24 oz. gnocchi*
1 c. shredded mozzarella cheese
Fresh parsley for garnish
*This would be two of Trader Joe’s cauliflower gnocchi bags. If using regular gnocchi, cook according to package instructions.
Instructions
Preheat the oven to 375 degrees and grease your cast-iron skillet. Place the skillet in the oven to warm as the oven heats up.
In a saucepan over medium-high heat, saute the onion and garlic in olive oil. Add the spinach and cook until wilted.
Add in the coconut milk. Once simmering, add the arrowroot powder to the chicken stock in a small bowl, stirring until the arrowroot is dissolved. Once mixed, add the mixture to the saucepan, allowing the sauce to thicken.
Once thickened, add the parmesan cheese, Italian seasonings, lemon juice, salt and pepper.
Stir in the cooked gnocchi and allow it to sit for a couple minutes before removing the cast iron skillet from the oven. Pour the contents of the saucepan into the skillet, covering with the shredded Italian cheese.
Cover in foil and place in the oven to cook for 10 minutes. After that time, remove the foil and cook for an additional 5 minutes under the broiler until the top is golden and crispy.
Allow to sit for a couple minutes before topping with fresh parsley and serving.