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 cup low-sodium chicken stock and/or vegetable stock

1/2 cup dry white wine

1 (12-oz.) jar marinated, quartered artichoke hearts, drained

3/4 cup heavy cream

1/4 cup chopped fresh basil, plus more for serving

1/4 cup finely grated Parmesan

4 oz. Fontina, Asiago, or Provolone, shredded

Instructions

Step 1: Preheat your oven to 400°F. In a large, high-sided, heatproof skillet over medium-high heat, heat the olive oil and butter until the butter melts. Add the chopped onion, garlic, kosher salt, and crushed red pepper flakes. Cook, stirring occasionally, until the onions are very soft and translucent, about 10 to 12 minutes.

Step 2: Stir in the potato gnocchi, baby spinach, and capers if using. Pour in the chicken stock and white wine, then bring the mixture to a simmer. Cook, stirring occasionally, until the gnocchi are tender and soft, about 4 to 5 minutes.

Step 3: Add the marinated artichoke hearts, heavy cream, chopped basil, and Parmesan cheese. Continue cooking, stirring occasionally, until the sauce thickens slightly, about 4 to 5 minutes.

Step 4: Remove the skillet from heat and sprinkle the shredded Fontina (or choice of cheese) evenly over the top. Transfer the skillet to the preheated oven and bake until the cheese is melted and bubbly, about 8 to 10 minutes.

Step 5: Remove from the oven and garnish with extra fresh basil before serving. Enjoy warm.

Tips & Variations

For a vegetarian version, use vegetable stock instead of chicken stock.

Substitute the white wine with additional stock or a splash of lemon juice if you prefer a non-alcoholic option.

Try adding sun-dried tomatoes for an extra burst of flavor and color.

If you don’t have gnocchi, small pasta like tortellini or orecchiette can work as a substitute.

Use fresh spinach if possible, but frozen spinach (thawed and drained) can also be used in a pinch.

FAQs

Can I make this dish dairy-free?

Yes, you can substitute the butter with olive oil and use dairy-free cream and cheese alternatives. Nutritional yeast can add a cheesy flavor if you want to skip dairy completely.

Can I prepare this recipe ahead of time?

You can prepare the sauce and gnocchi mixture ahead but wait to bake until right before serving to ensure the cheese topping is freshly melted and bubbly.