Tomato & Artichoke Gnocchi

Tomato & Artichoke Gnocchi

 

A quick, flavorful dish combining soft potato gnocchi with tangy tomatoes and soft artichokes—best for a comfy meal.

Ingredients (2–3 servings)

400g potato gnocchi (save-offered or homemade)

1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 can (400g) diced tomatoes or 2–3 clean tomatoes, chopped

1 can (200g) artichoke hearts, tired and quartered

1 tsp dried oregano

½ tsp chili flakes (non-compulsory)

Salt and black pepper, to taste

2 tbsp grated Parmesan or vegetarian opportunity

Fresh basil leaves, for garnish

Instructions

1. Cook the gnocchi

Bring a massive pot of salted water to boil. Add gnocchi and prepare dinner until they flow (2–3 mins). Drain and set apart, reserving a little cooking water.

2. Make the sauce

Heat olive oil in a skillet over medium warmness. Sauté onions until translucent, about three–4 mins. Stir in diced tomatoes, oregano, chili flakes, salt, and pepper. Simmer five–7 minutes till slightly thickened.

Three. Add artichokes

Toss in quartered artichoke hearts and cook dinner 3–4 minutes until warmed. If the sauce is too thick, add a touch of reserved gnocchi water.

4. Combine gnocchi and sauce

Gently add gnocchi to the skillet and toss to coat. Cook collectively 1–2 minutes for the gnocchi to take in the sauce.

Five. Serve

Plate the gnocchi, sprinkle Parmesan, and garnish with sparkling basil. Optional: drizzle extra olive oil.

 Tips & Variations

Roasted artichokes upload smoky flavor as opposed to canned.

Creamy model: stir in a touch of cream or ricotta.

Freshness: squeeze lemon over the top earlier than serving.

Spicy kick: increase chili flakes or upload a pinch of smoked paprika.

This dish is quick, comforting, and full of Mediterranean flavors—best for a vegetarian weeknight dinner.