- Prep Time: 10 minutes
- Total Time: 30 minutes
- 1 package Alessi Potato Gnocchi
- 1 package frozen, chopped sminach, thawed and drained
- 1 can Vigo Artichoke Hearts
- 1/2 pint heavy whipping cream
- 16 ounces cream cheese
- 8 ounces Mozzarella cheese
- 6 ounces Parmesan cheese
- 16 ounces cottage cheese
Once you have softened your cream cheese and prepped your spinach and artichokes, begin adding all of your ingredients into a large bowl.
Bring a large pot of salted water to a boil. Cook gnocchi until it begins to float. It should only take a minute or two. Don’t overcook them.
Add cooked gnocchi with the spinach, artichokes, whipping cream, cream cheese, mozzarella, parmesan, and cottage cheese. Mix all the ingredients together in a large bowl.
I add extra garlic salt on top before baking. You can either cook it or freeze it at this time.
Bake in a 350-degree oven, uncovered for 20 minutes or until hot and bubbly. Serve with Alessi Rosemary Breadsticks.
Garlic Salt, Garlic Powder, Black Pepper, and a small amount of Cayenne Pepper.
Featured on: Marvelous Mommy