Shrimp with Pesto Spinach Artichoke Gnocchi

• 2 tablespoons extra virgin olive oil

• 1 lb large fresh shrimp, deveined and detailed

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 teaspoon oregano

• 1 teaspoon fennel seed

• 1/4 t crushed red pepper

• salt and pepper to taste

• 1 pound uncooked potato gnocchi

• 3 cups fresh baby spinach

• 1/3 cup dry white wine

• 3/4 cup whole milk

• 1/3 cup basil pesto

• 1 jar (12 ounce) marinated quartered artichokes, drained

• 1/2 cup shredded Italian blend cheese

• zest and juice of 1 lemon

• fresh basil, for serving

Preheat the oven to 400 degrees

Heat olive oil in a large oven-safe skillet set over medium high heat. When the oil is hot, add the shrimp and cook 2 minutes and then flip and cook 2 minutes more. Remove from pan and set aside.

Add onion to same pan and cook until fragrant, about 5 minutes.

Add the garlic, oregano, fennel seed, and crushed red pepper flakes, cooking until lightly golden, 2-3 minutes.

Stir in the gnocchi, spinach, wine, and 1 cup water. Season with salt and pepper. Bring to a boil, cook 3-5 minutes, until the gnocchi is soft.

Add the milk, pesto, and artichokes, cooking another 5 minutes. Remove from the heat.

Stir in shrimp.

Top with cheese. Transfer to the oven and cook, uncovered for 10 minutes, until the cheese is melted and the sauce is bubbling.

Serve topped with lemon zest and juice, and basil.