Are you trying to find some meatless options to add to your weekly dinner routines each week? Going meatless just one time a week is good for your health and your budget. There are so many great options (beyond pasta) we decided to start doing a regular posting of Meatless Monday recipes.
We created this recipe specifically for our vegetarian members but you do not need to be a vegetarian to enjoy it. It is a quick and easy weeknight dinner and if you make use of the shelf stable (or frozen) gnocchi as we did, dinner can be on your table within 30 minutes from the time the skillet hits your stove top. We did love the addition of the toasted walnuts and the bit of heat from the red pepper flakes, but both ingredients are optional.
Artichoke & Spinach Gnocchi
1 tbsp olive oil
2 shallots, minced (about 1/4 cup)
14 oz artichoke hearts, drained of any marinade
2 garlic cloves, minced
sprinkle of red pepper flakes, to taste (optional-omit if you do not want any spice)
juice of half lemon
3 cups of baby spinach, chopped
1 lb gnocchi (shelf stable or frozen)
1/4 cup of walnuts, chopped (optional)
Heat oil in skillet over medium heat. Add the shallots and saute for 3 minutes, stirring often. Drain the artichokes and add to skillet along with garlic. Sprinkle with red pepper flakes, if using. Cook for about 5 minutes. Add lemon juice and spinach to skillet and stir through until spinach starts to wilt. Season with salt and pepper and remove from heat. To make gnocchi: fill large saucepan with water (3/4 full) and bring to boil. Add gnocchi and drain as soon as they float to the surface. Mix the gnocchi with the spinach skillet mixture and sprinkle with walnuts (see below).
If using walnuts: heat a small skillet on medium/high heat. Add chopped walnuts and heat for 3 minutes, stirring frequently, until lightly toasted. Remove from heat.
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