Creamy Gnocchi Bake with Brussel Sprouts, Artichokes, Mushrooms, and Spinach - HAPPY VEG

Ingredients

• 1 Kg. Bag Gnocchi
• 2 C Fresh Spinach
• 2 160ml jars Marinated Artichoke Hearts, drained, rinsed, and chopped
• 2 C Medley Tomatoes, halved / larger ones quartered
• 2 C Brussel Sprouts, sliced thin (Use a mandolin or the slicing option of a food processor)
• 1 Tbsp. Pesto
• ¼ C EVOO
• ½ Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed & sliced
• 1 Yellow Onion, diced
• 2 Tbsp. AP Flour
• 3 C 2% Milk
• 1 C Whipping Cream
• ¼ C Grated Parmesan
• 1 C White Cheese (Mozz, Monterey), shredded
• 1 Tsp. Italian Seasoning
• 1 Tsp. Squeezey Basil (1 Tbsp. Fresh, sliced)
• Nutmeg
• Sea Salt / Pepper
• 2 Tbsp. Seasoned Italian Breadcrumbs
• 1 Tbsp. Grated Parmesan
• ½ Tsp. Italian Seasoning
• Pinch Sea Salt
• 1 Tbsp. EVOO