One-Pan Creamy Spinach-Artichoke Gnocchi Recipe

Introduction

This One-Pan Creamy Spinach-Artichoke Gnocchi is a comforting and flavorful dish that combines tender gnocchi with a rich, cheesy sauce packed with spinach and artichokes. Perfect for a weeknight dinner, it’s easy to prepare and bakes to golden, bubbly perfection.

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

1. Step 1: Preheat the 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, about 10 to 12 minutes.
2. Step 2: Stir in the gnocchi, baby spinach, and capers if using. Add the stock and white wine, bring the mixture to a simmer, and cook, stirring occasionally, until the gnocchi are soft, about 4 to 5 minutes.
3. Step 3: Add the drained artichoke hearts, heavy cream, chopped basil, and grated Parmesan to the skillet. Continue cooking, stirring occasionally, until the sauce is slightly thickened, about 4 to 5 minutes.
4. Step 4: Remove the skillet from the heat. Sprinkle the shredded Fontina (or Asiago or Provolone) 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.
5. Step 5: Remove from the oven and garnish with additional fresh basil before serving. Enjoy warm.

Tips & Variations

• For a vegetarian version, use vegetable stock and skip the optional capers if desired.
• If you don’t have gnocchi, small pasta like gnocchetti or even mini rigatoni can work as a substitute.
• To add extra flavor, try stirring in a teaspoon of lemon zest with the cream and basil.
• Choose a blend of mild melting cheeses like Fontina and Provolone for the best gooey topping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the oven at 350°F until heated through, adding a splash of cream or stock if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, use vegan butter, a plant-based cream substitute, vegetable stock, and skip the cheese or use vegan cheese alternatives to make this dish vegan-friendly.

What if I don’t have white wine?

You can substitute the white wine with extra chicken or vegetable stock, or use a splash of white wine vinegar diluted with water for acidity.

One-Pan Creamy Spinach-Artichoke Gnocchi Recipe

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★★★★★

4.6 from 92 reviews

This One-Pan Creamy Spinach-Artichoke Gnocchi is a deliciously comforting Italian-inspired dish that combines tender potato gnocchi with a creamy sauce brimming with spinach, artichoke hearts, fresh basil, and a blend of melty cheeses. Prepared in a single skillet and finished in the oven, it’s perfect for a cozy weeknight meal packed with flavor and minimal cleanup.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop and Baking
• Cuisine: Italian
• Diet: Halal

Ingredients

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Gnocchi and Vegetables

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

Liquids

• 1 cup low-sodium chicken stock and/or vegetable stock
• 1/2 cup dry white wine
• 3/4 cup heavy cream

Herbs and Cheese

• 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

1. Prepare the base: Preheat your oven to 400°F. In a large, high-sided, heatproof skillet over medium-high heat, warm the olive oil and unsalted butter until the butter is fully melted. Add the chopped onion, garlic, kosher salt, and crushed red pepper flakes. Cook this mixture, stirring occasionally, until the onions are very soft and translucent, about 10 to 12 minutes.
2. Cook the gnocchi and greens: Stir in the potato gnocchi, baby spinach, and capers if you are using them. Pour in the chicken or vegetable stock along with the dry white wine. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the gnocchi are tender and cooked through, about 4 to 5 minutes.
3. Add artichokes and cream: Fold in the drained artichoke hearts, heavy cream, chopped fresh basil, and finely grated Parmesan. Continue cooking the mixture, stirring occasionally, until the sauce thickens slightly, approximately 4 to 5 minutes.
4. Finish with cheese and bake: Remove the skillet from heat and sprinkle the shredded Fontina, Asiago, or Provolone cheese evenly over the top. Transfer the skillet to the preheated oven and bake until the cheese melts and becomes bubbly, about 8 to 10 minutes.
5. Serve: Garnish the dish with additional chopped fresh basil before serving to add a fresh herbal note and vibrant color.

Notes

• Capers are optional but add a nice briny contrast to the creamy sauce.
• Use a heatproof skillet that is oven-safe to easily transfer from stovetop to oven.
• Swap chicken stock with vegetable stock for a vegetarian variation.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: gnocchi, spinach, artichoke hearts, creamy sauce, one pan meal, Italian recipe, easy dinner, comfort food