Spinach and Artichoke Stuffed Gnocchi

Ingredients

• 1 1/2 pounds russet potatoes
• 5 ounces frozen spinach, thawed (half a 10-ounce package)
• 1/2 cup drained canned artichoke hearts
• 1/4 cup lightly packed fresh parsley leaves
• 2 cloves garlic, roughly chopped
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 ounces cream cheese, softened (about 1/4 cup)
• Finely grated zest of 1/2 lemon
• Kosher salt and freshly ground black pepper
• 3/4 cup all-purpose flour, plus more for dusting
• 1 large egg, lightly beaten
• Olive oil, for greasing
• 1 1/2 sticks (12 tablespoons) unsalted butter
• 2 cloves garlic, grated
• Finely grated zest of 1 lemon
• Kosher salt and freshly ground black pepper
• Grated parmesan, for serving
• Fresh basil, thinly sliced, for serving

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