Creamy Spinach & Artichoke Gnocchi with Goat Cheese
Ready to Cook

Creamy Spinach & Artichoke Gnocchi

with Goat Cheese

30 MIN
+$3.99/serving 4 Servings
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    From the Test Kitchen

    Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This cheesy, comforting gnocchi bake features marinated artichokes, tangy goat cheese, béchamel, and crushed red pepper flakes for a touch of heat.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    ingredients
    Creamy Spinach & Artichoke Gnocchi with Goat Cheese
    Title
    • 6 oz Diced Pancetta
    • 17.6 oz Gnocchi
    • 6 oz Baby Spinach
    • ½ tsp Crushed Red Pepper Flakes
    • ½ cup Cream
    • ½ cup Marinated Artichoke Hearts
    • 2 Single-Use Aluminum Trays
    • ⅔ cup Béchamel Sauce
    • 2 oz Goat Cheese
    • ½ cup Grated Parmesan Cheese
    • ⅓ cup Crispy Onions
    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the spinach. Between the two trays, evenly divide the spinach, gnocchi, artichokes, cream (shaking the packet before opening), goat cheese (crumbling before adding), béchamel, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to combine. Add 1 tablespoon of water to each tray; stir to thoroughly combine.

    Bake the trays & serve your dish
    2 Bake the trays & serve your dish

    Add the pancetta to the tray; stir to combine. Tightly cover the trays with foil and bake 18 to 20 minutes, or until the pancetta is cooked through and the gnocchi are tender. Remove from the oven. Let stand at least 3 minutes before serving. Serve the baked trays garnished with the parmesan and crispy onions. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the spinach. Between the two trays, evenly divide the spinach, gnocchi, artichokes, cream (shaking the packet before opening), goat cheese (crumbling before adding), béchamel, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to combine. Add 1 tablespoon of water to each tray; stir to thoroughly combine.

    2 Bake the trays & serve your dish

    Add the pancetta to the tray; stir to combine. Tightly cover the trays with foil and bake 18 to 20 minutes, or until the pancetta is cooked through and the gnocchi are tender. Remove from the oven. Let stand at least 3 minutes before serving. Serve the baked trays garnished with the parmesan and crispy onions. Enjoy! 

    Bake the trays & serve your dish
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