Artichoke Gnocchi

Servings 6 Serves


  • 2 cups gnocchi dumplings
  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic pressed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1 14-oz. can artichoke hearts drained and quartered
  • 4 basil leaves sliced
  • 1/4 cup shredded Gouda cheese


  • DO-AHEAD TIP: Cook gnocchi according to package directions.
  • Cook gnocchi according to package directions.
  • Heat the oil in a large skillet over medium heat; sauté garlic and crushed red pepper flakes for 1 minute.
  • Add sun-dried tomatoes and artichoke hearts and sauté for 5 to 10 minutes.
  • Add cooked gnocchi and basil, stir until heated through.
  • Sprinkle with cheese and enjoy!


NUTRITION per serving: 323 Calories; 13g Fat; 11g Protein; 43g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol; 231mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. Points: 7
SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion and halved cherry tomatoes, tossed with red wine vinaigrette; add some garlic bread sticks.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure sun-dried tomatoes and canned artichoke hearts are gluten free. Use gluten free pasta instead of gnocchi.
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