Ingredients

Instructions

  1. Sear Gnocchi: Heat olive oil in a large skillet. Fry gnocchi in batches until golden and crisp. Reserve half for topping.
  2. Build Base: Sauté sun-dried tomatoes and minced garlic for 1 minute until fragrant.
  3. Simmer: Deglaze with white wine; simmer for 1 minute. Add vegetable broth and the seared gnocchi. Cover and cook for 2–3 minutes.
  4. Finish: Stir in spinach and artichoke hearts. Cook until spinach is wilted. Off the heat, fold in lemon juice and parsley plus the optional nutritional yeast. Top with the reserved crispy gnocchi.

Plating & Garnishing

  • Base: A generous portion of pan-seared gnocchi with wilted spinach and artichoke hearts.
  • Finish: A handful of fresh parsley and a squeeze of lemon juice over the top.