Description

This One-Pan Creamy Spinach-Artichoke Gnocchi is a comforting and flavorful dish featuring tender potato gnocchi cooked with spinach, artichokes, and a luscious cream sauce, topped with a melty cheese blend. Prepared in a single skillet and finished in the oven, this recipe offers a rich, cheesy, and satisfying meal perfect for an easy weeknight dinner or special occasion.

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 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 cheese
4 oz. Fontina, Asiago, or Provolone cheese, shredded

Instructions

Prepare aromatics: Preheat your oven to 400°F. In a large, heatproof skillet with high sides, heat the olive oil and butter over medium-high heat until the butter melts. Add the chopped onions, finely chopped garlic, kosher salt, and crushed red pepper flakes. Cook while stirring occasionally until the onions become very soft and translucent, about 10 to 12 minutes, building the flavorful base for the dish.
Cook gnocchi and wilt spinach: Stir in the potato gnocchi, baby spinach, and capers if using. Pour in the low-sodium chicken or vegetable stock along with the dry white wine. Bring the mixture to a simmer and cook while stirring occasionally until the gnocchi are tender and soft, about 4 to 5 minutes. This allows the gnocchi to absorb the flavors and the spinach to wilt down nicely.
Incorporate artichokes and cream sauce: Add the drained marinated artichoke hearts, heavy cream, chopped fresh basil, and finely grated Parmesan cheese to the skillet. Continue cooking and stirring occasionally until the sauce thickens slightly, which should take another 4 to 5 minutes. This creates a rich and creamy sauce coating the gnocchi and vegetables.
Bake with cheese topping: Remove the skillet from heat and sprinkle the shredded Fontina, Asiago, or Provolone cheese evenly over the top. Place the skillet in the preheated oven and bake until the cheese melts and becomes bubbly, approximately 8 to 10 minutes. This step adds a deliciously melted cheesy crust.
Serve with fresh basil: Once baked, remove from the oven and garnish with additional fresh basil for a bright, herbal finish. Serve immediately while hot and enjoy this creamy, cheesy one-pan meal.

Notes

Capers are optional but add a nice briny tang that complements the creamy sauce well.
You can substitute vegetable stock to make this dish vegetarian-friendly.
Using a heatproof skillet is important since you’ll transfer it to the oven to melt the cheese.
For a wine substitute, use an equal amount of extra stock or a splash of white wine vinegar diluted with water.
Ensure to drain artichokes well to avoid watering down the sauce.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: Spinach artichoke gnocchi, creamy gnocchi recipe, one pan gnocchi, easy Italian dinner, cheesy gnocchi bake