Gnocchi with Rich Artichoke Cheese Sauce

Yield: 4 servings
Prep time: 35 minutes
Level: Advanced

Ingredients:

Gnocchi:

• 1 pound small potatoes
• 3/4 cup flour + more for coating

Cheese Sauce:

• 1 container Tnuva Quark Creamy Soft Cheese, 5%
• 7 ounces artichoke bottoms
• 2 tablespoons oil
• 2 Portobello mushrooms, chopped
• 1 clove garlic
• Salt & pepper to taste

To assemble:

• 3 tablespoons oil
• 2 baskets champignon mushrooms, sliced
• Handful baby spinach, chopped
• 2 quarts boiling water
• 1 teaspoon salt

Instructions

1. Prepare the Gnocchi: Fill a small pot with water and bring to a boil. Add the potatoes and cook until soft. When ready, drain and let cool. Mash the cooled potatoes. Add flour and knead until you have a soft dough.
2. Divide the dough into 4 and roll each part into a rope. Using a sharp knife, slice the rope into 1" pieces. Coat each piece with extra flour and set aside. (At this stage you can put the gnocchi in a container and freeze until ready to use.)
3. Prepare the cheese sauce: Put all the ingredients in a food processor and blend until smooth. If too thick, add a little water.
4. Heat the oil in a large skillet and stir fry the champignon mushrooms until cooked through. Add the baby spinach and the cheese sauce and cook for another 3-4 minutes, stirring occasionally.
5. At the same time, put the boiling water with the salt in a large pot and bring to a second boil. Add half of the gnocchi and cook until they float to the top. Remove the gnocchi with a slotted spoon and transfer to the skillet with the cheese sauce and the vegetables. Repeat with the remaining gnocchi and serve immediately.

Variations: For a shortcut, use ready-made gnocchi. Substitute the champignon mushrooms in the stir-fry with your favorite vegetable, such as frozen broccoli, snap peas or cubes of cooked sweet potato.