Name: "Spinach & Artichoke Dip" Gnocchi Bake with Cauliflower
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (454 g) jars Alfredo sauce; 3 (170 ml) jars artichoke hearts, marinated; 3 (283 g) bags cauliflower florets; 1 ½ (454 g) bags frozen chopped spinach; 1 cup Parmesan cheese, shredded; 3 (454 g) pkgs potato gnocchi; black pepper; onion powder; salt

"Spinach & Artichoke Dip" Gnocchi Bake with Cauliflower"Spinach & Artichoke Dip" Gnocchi Bake with Cauliflower — a 35-minute lunch recipe with 9 ingredients, serving 6.Ingredients

1 ½ (454 g) jars Alfredo sauce

3 (170 ml) jars artichoke hearts, marinated

3 (283 g) bags cauliflower florets

1 ½ (454 g) bags frozen chopped spinach

1 cup Parmesan cheese, shredded

3 (454 g) pkgs potato gnocchi

black pepper

onion powder

salt

Instructions

Preheat oven to 230°C (450°F).

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

While the water heats up, drain and roughly chop artichoke hearts. Divide between two large baking dishes.

Add Alfredo sauce and spices to the baking dishes with the artichokes. Stir to combine and set aside.

Once the water in the pot is boiling, add gnocchi and cauliflower. Cook, stirring occasionally, until gnocchi begins to float to the surface, about 5 minutes.

Meanwhile, place frozen spinach in a colander.

When the gnocchi and cauliflower are done, drain in the colander over the spinach.

Add gnocchi, cauliflower, and spinach to the baking dishes. Stir to combine with the sauce, then top with cheese.

Place baking dishes in the oven and bake until cheese is golden, 10-12 minutes. Remove from oven.

To serve, divide gnocchi bake between plates or bowls. Enjoy!

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