One-Pan Creamy Spinach-Artichoke Gnocchi Recipe
This One-Pan Creamy Spinach-Artichoke Gnocchi is a comforting and elegant dish combining pillowy potato gnocchi with tender spinach, tangy artichoke hearts, and a rich, creamy sauce. The recipe features a quick sauté of aromatics and gnocchi, simmered in wine and stock, finished with melting cheeses baked to perfection. A perfect blend of textures and flavors, it makes a delightful weeknight dinner or a special occasion meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. unsalted butter
- 1 small yellow onion, chopped
- 4 cloves garlic, finely chopped
- 1 1/2 tsp. kosher salt
- 1/4 tsp. crushed red pepper flakes
- 1 lb. potato gnocchi
- 10 oz. baby spinach
- 1 tbsp. drained capers (optional)
- 1 c. low-sodium chicken stock and/or vegetable stock
- 1/2 c. dry white wine
- 1 (12-oz.) jar marinated, quartered artichoke hearts, drained
- 3/4 c. heavy cream
- 1/4 c. chopped fresh basil, plus more for serving
- 1/4 c. finely grated Parmesan cheese
- 4 oz. Fontina, Asiago, or Provolone cheese, shredded
Instructions
- Prepare aromatics: Preheat your oven to 400°F (200°C). In a large, high-sided, heatproof skillet over medium-high heat, warm the olive oil and unsalted butter together until the butter melts fully. Add the chopped yellow onions, finely chopped garlic, kosher salt, and crushed red pepper flakes. Cook these, stirring occasionally, until the onions become very soft and translucent, about 10 to 12 minutes.
- Cook gnocchi and veggies: Stir the potato gnocchi, baby spinach, and drained capers (if using) into the softened onion mixture. Pour in the low-sodium chicken stock (or vegetable stock) and dry white wine. Bring the mixture to a gentle simmer, stirring occasionally, and cook until the gnocchi soften and the spinach wilts, about 4 to 5 minutes.
- Add artichokes and cream: Mix in the drained, quartered marinated artichoke hearts, heavy cream, chopped fresh basil, and finely grated Parmesan cheese. Continue cooking, stirring occasionally, until the sauce thickens slightly, roughly 4 to 5 minutes.
- Bake with cheese topping: Remove the skillet from heat. Evenly sprinkle the shredded Fontina (or Asiago or Provolone) cheese over the top of the gnocchi mixture. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the cheese has melted beautifully and turns slightly golden.
- Serve: Garnish with extra chopped fresh basil before serving hot. Enjoy this creamy, cheesy spinach-artichoke gnocchi right from the pan for a delicious one-pot meal.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Capers add a nice briny flavor but can be omitted if you prefer.
- If you don’t have Fontina, Asiago, or Provolone, mozzarella or a mild melting cheese can be a substitute.
- To make this dish gluten-free, ensure your gnocchi are made from gluten-free ingredients.
- Using a heatproof skillet is essential for baking the dish directly from stovetop to oven.
Keywords: gnocchi, creamy spinach gnocchi, artichoke gnocchi, one-pan meal, Italian dinner, easy gnocchi recipe, baked gnocchi
