One Pan Creamy Spinach Artichoke Gnocchi
Ingredients
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. unsalted butter
- 1 small yellow onion, chopped
- 4 cloves garlic, finely chopped
- 1 1/2 tsp. kosher salt
- 1/4 tsp. crushed red pepper flakes
- 1 lb. potato gnocchi
- 10 oz. baby spinach
- 1 tbsp. drained capers (optional)
- 1 c. low-sodium chicken stock and/or vegetable stock
- 1/2 c. dry white wine
- 1 (12-oz.) jar marinated, quartered artichoke hearts, drained
- 3/4 c. heavy cream
- 1/4 c. chopped fresh basil, plus more for serving
- 1/4 c. finely grated Parmesan
- 4 oz. Fontina, Asiago, or Provolone, shredded
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