Creamy Spinach and Artichoke Gnocchi

Tender, Abundant, and Softly Indulgent

There are certain dishes that ask nothing of you except to slow down and receive them. This is one of those. The combination of spinach and artichoke has long belonged to the realm of comfort — something generous and enveloping, a reminder that richness, when handled with care, can feel like an act of kindness. Folded around soft gnocchi and drawn together into something creamy and deeply satisfying, this recipe is the kind of quiet abundance that earns a permanent place in the rotation.

Ingredients

• 1 package Alessi Potato Gnocchi
• 1 package frozen, chopped spinach, thawed and drained
• 1 can Vigo Artichoke Hearts
• 1/2 pints heavy whipping cream
• 16 ounces cream cheese
• 8 ounces Mozzarella cheese
• 6 ounces Parmesan cheese
• 16 ounces cottage cheese

Instructions

1. Once you have softened your cream cheese and prepped your spinach and artichokes, begin adding all of your ingredients into a large bowl.
2. Bring a large pot of salted water to a boil.
3. Cook gnocchi until it begins to float.
4. It should only take a minute or two.
5. Don’t overcook them.
6. Add cooked gnocchi with the spinach, artichokes, whipping cream, cream cheese, mozzarella, parmesan, and cottage cheese.
7. Mix all the ingredients together in a large bowl.
8. I add extra garlic salt on top before baking. You can either cook it or freeze it at this time.
9. Bake in a 350-degree oven, uncovered for 20 minutes or until hot and bubbly. Serve with Alessi Rosemary Breadsticks.