One-Pan Creamy Spinach-Artichoke Gnocchi Recipe
Introduction
This One-Pan Creamy Spinach-Artichoke Gnocchi is a comforting, flavorful dish perfect for a weeknight dinner. With tender gnocchi, vibrant spinach, and tangy artichokes in a rich, creamy sauce, it’s both easy and impressive.
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 oven to 400°. In a large, high-sided, heatproof skillet over medium-high heat, heat olive oil and butter until butter melts. Add chopped onions, garlic, kosher salt, and crushed red pepper flakes. Cook, stirring occasionally, until onions are very soft, about 10 to 12 minutes.
- Step 2: Stir in the gnocchi, baby spinach, and capers if using. Pour in the chicken and/or vegetable stock and white wine. Bring to a simmer and cook, stirring occasionally, until the gnocchi are soft, about 4 to 5 minutes.
- Step 3: Add the drained artichoke hearts, heavy cream, chopped basil, and grated Parmesan cheese. Cook, stirring occasionally, until the sauce thickens slightly, about 4 to 5 minutes. Remove skillet from heat.
- Step 4: Sprinkle the shredded Fontina (or Asiago or Provolone) evenly over the top. Transfer the skillet to the oven and bake until the cheese melts, about 8 to 10 minutes. Garnish with additional fresh basil before serving.
Tips & Variations
- For a vegetarian version, use vegetable stock instead of chicken stock.
- If you prefer a spicier dish, increase the crushed red pepper flakes to taste.
- Swap out baby spinach for kale or Swiss chard for a different green.
- Use goat cheese or mozzarella in place of Fontina for a different flavor profile.
- If you don’t have an ovenproof skillet, transfer the dish to a baking dish before adding cheese and baking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen gnocchi for this recipe?
Yes, you can use frozen gnocchi. Just increase the simmer time slightly to ensure they cook through completely.
Is it necessary to bake the dish after adding the cheese?
Baking melts the cheese and adds a lovely golden finish, but if you’re short on time, you can cover the skillet and cook on low until the cheese melts.
PrintOne-Pan Creamy Spinach-Artichoke Gnocchi Recipe
This One-Pan Creamy Spinach-Artichoke Gnocchi is a delightful and comforting Italian-inspired dish featuring tender potato gnocchi cooked with fresh spinach, marinated artichoke hearts, and a luscious creamy sauce made with Parmesan and Fontina cheeses. This easy recipe combines sautéing and baking to create a rich, flavorful meal perfect for any weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
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 the aromatics: Preheat your oven to 400°F (200°C). In a large, high-sided, heatproof skillet over medium-high heat, heat the olive oil and butter together until the butter melts. Add the chopped onions, finely chopped garlic, kosher salt, and crushed red pepper flakes. Cook, stirring occasionally, until the onions are very soft and fragrant, about 10 to 12 minutes.
- Cook the gnocchi and spinach: Stir the potato gnocchi, baby spinach, and optional capers into the skillet. Pour in the low-sodium chicken or vegetable stock and the dry white wine. Bring the mixture to a simmer, and cook, stirring occasionally, until the gnocchi are soft and cooked through, about 4 to 5 minutes.
- Add artichokes and cream: Stir in the drained marinated artichoke hearts, heavy cream, chopped fresh basil, and finely grated Parmesan cheese. Continue cooking, stirring occasionally, until the sauce slightly thickens, about 4 to 5 minutes more.
- Finish with cheese and bake: Remove the skillet from the heat. Sprinkle the shredded Fontina, Asiago, or Provolone 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.
- Serve: Remove from the oven and garnish with additional chopped fresh basil before serving warm.
Notes
- If you prefer a vegetarian version, use vegetable stock instead of chicken stock.
- Capers add a burst of briny flavor but can be omitted if desired.
- Use fresh basil for the best flavor; dried basil will not provide the same fresh taste.
- For a lighter dish, substitute half-and-half for heavy cream, but the sauce will be less rich.
- You can substitute the gnocchi with store-bought or homemade, but cooking times may vary slightly.
- If you do not have a heatproof skillet, transfer the cooked gnocchi mixture to a baking dish before adding the cheese and baking.
Keywords: gnocchi, spinach, artichoke, creamy sauce, one-pan meal, Italian, comfort food, easy dinner
