One-Pan Creamy Spinach & Artichoke Gnocchi

delish.com

Marti Erin Lucas

2 tbsp. extra-virgin olive oil

2 tbsp. unsalted butter

1 small yellow onion, chopped

4 cloves garlic, finely chopped

1 ½ tsp. kosher salt

¼ 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

½ c. dry white wine

1 (12-oz.) jar marinated, quartered artichoke hearts, drained

¾ c. heavy cream

¼ c. chopped fresh basil, plus more for serving

¼ c. finely grated Parmesan

4 oz. Fontina, Asiago, or Provolone, shredded

Directions at delish.com

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