Gnocchi with Artichokes and Sundried Tomatoes - The Scramble

Name: Gnocchi with Artichokes and Sundried Tomatoes - The Scramble
Total time: 20 min
Ingredients: 16 oz. tri-color gnocchi, regular gnocchi, or rigatoni noodles (use wheat/gluten-free, if needed); 1/4 cup extra virgin olive oil; 1/4 tsp. crushed red pepper flakes (optional); 2 cloves garlic (minced, about 1 tsp.); 1/2 cup dried or marinated sundried tomatoes (thinly sliced); 14 oz. artichoke hearts, (drained and quartered); 4 fresh sage or basil leaves (slivered); 1/2 cup grated Parmesan cheese or grated or diced Gouda cheese

www.thescramble.com

We love the soft texture of these Italian potato dumplings. If you can’t find the tri-color variety, use regular white gnocchi instead or large noodles …

View full recipe on www.thescramble.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.

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Ingredients

16 oz. tri-color gnocchi, regular gnocchi, or rigatoni noodles (use wheat/gluten-free, if needed)
1/4 cup extra virgin olive oil
1/4 tsp. crushed red pepper flakes (optional)
2 cloves garlic (minced, about 1 tsp.)
1/2 cup dried or marinated sundried tomatoes (thinly sliced)
14 oz. artichoke hearts, (drained and quartered)
4 fresh sage or basil leaves (slivered)
1/2 cup grated Parmesan cheese or grated or diced Gouda cheese