• Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield:

Ingredients

  • 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

Directions

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.

Seasoning

Garlic Salt, Garlic Powder, Black Pepper, and a small amount of Cayenne Pepper.

 

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