Yield: 4 servings

Prep time: 35 minutes

Level: Advanced

Ingredients:

Gnocchi:
1 pound small potatoes
¾ 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:
1. For a shortcut, use ready-made gnocchi.
2. Substitute the champignon mushrooms in the stir-fry with your favorite vegetable, such as frozen broccoli, snap peas or cubes of cooked sweet potato.