Spinach Artichoke Gnocchi Skillet

Ingredients

• 340 g potato gnocchi
• 1 can cannellini beans, drained
• 15 ml olive oil
• 2 garlic cloves, minced
• 120 ml cream cheese and 120 ml broth
• 140 g chopped artichokes and 35 g baby spinach
• 30 g grated parmesan
• salt
• black pepper

Method

1. Step 1

   Bring a large pot of salted water to a boil and cook the potato gnocchi until just tender.

2. Step 2

   While the pasta cooks, heat the olive oil in a large skillet over medium heat and cook 1 can cannellini beans, drained for 4 to 5 minutes until hot and lightly browned.

3. Step 3

   Add the garlic and cook it for 30 seconds until fragrant.

4. Step 4

   Stir in 120 ml cream cheese and 120 ml broth and cook it for 2 minutes until the vegetables soften.

5. Step 5

   Add 140 g chopped artichokes and 35 g baby spinach and simmer it for 2 minutes.

6. Step 6

   Drain the pasta, add it to the skillet, and toss it with 30 g grated parmesan until glossy and coated.

7. Step 7

   Taste the pasta, adjust the seasoning, and divide it between bowls.