One-Pan Creamy Spinach-Artichoke Gnocchi Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
