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 loaded with spinach and artichokes. It’s an easy weeknight meal that comes together quickly, all cooked in one skillet for minimal cleanup.
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 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.
- Step 2: Stir in the gnocchi, baby spinach, and capers if using. Add the chicken stock (or vegetable stock) and white wine, then bring to a simmer. Cook, stirring occasionally, until the gnocchi are soft, about 4 to 5 minutes.
- Step 3: Add the quartered artichoke hearts, heavy cream, chopped basil, and Parmesan cheese. Cook, stirring occasionally, until the sauce slightly thickens, about 4 to 5 minutes.
- Step 4: Remove the skillet from heat and sprinkle the shredded Fontina, Asiago, or Provolone cheese evenly over the top. Transfer the skillet to the oven and bake until the cheese melts, about 8 to 10 minutes.
- Step 5: Remove from the oven, garnish with additional fresh basil, and serve warm.
Tips & Variations
- For a vegetarian version, use vegetable stock and omit capers or replace them with chopped olives for added briny flavor.
- Feel free to swap gnocchi for small pasta like shells or orecchiette for a different texture.
- To make it spicier, increase the crushed red pepper flakes or add a dash of hot sauce before baking.
- If you don’t have white wine, replace it with extra stock and a splash of lemon juice for brightness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or stock to loosen the sauce if it has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen gnocchi for this recipe?
Yes, frozen gnocchi can be used. Cook for a minute or two longer during the simmering step to ensure they become tender.
Is it necessary to bake the dish at the end?
Baking melts and browns the cheese on top, adding a lovely texture and flavor. However, if you prefer, you can skip baking and simply melt the cheese on the stovetop over low heat, stirring gently.
PrintOne-Pan Creamy Spinach-Artichoke Gnocchi Recipe
A delicious one-pan creamy spinach and artichoke gnocchi dish that combines tender potato gnocchi with vibrant spinach, tangy artichokes, and a rich cheese sauce, finished off with a golden baked cheese topping for a perfectly comforting meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Base 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)
Liquids & Dairy
- 1 c. low-sodium chicken stock and/or vegetable stock
- 1/2 c. dry white wine
- 3/4 c. heavy cream
- 1/4 c. finely grated Parmesan
- 4 oz. Fontina, Asiago, or Provolone, shredded
Vegetables & Herbs
- 1 (12-oz.) jar marinated, quartered artichoke hearts, drained
- 1/4 c. chopped fresh basil, plus more for serving
Instructions
- Preheat and Sauté Aromatics: Preheat your oven to 400°F (200°C). In a large, high-sided, heatproof skillet set over medium-high heat, warm the olive oil and butter together until the butter has fully melted. Add the chopped onions, finely chopped garlic, kosher salt, and crushed red pepper flakes. Cook, stirring occasionally, until the onions become very soft and fragrant, which should take about 10 to 12 minutes.
- Add Gnocchi and Liquids: 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 gentle simmer and continue cooking, stirring occasionally, until the gnocchi are tender and soft, about 4 to 5 minutes. This step infuses the gnocchi with flavor and softens them perfectly.
- Incorporate Artichokes and Cream: Add the drained quartered artichoke hearts, heavy cream, chopped fresh basil, and grated Parmesan cheese to the skillet. Continue cooking, stirring occasionally, until the sauce thickens slightly and coats the gnocchi evenly, taking an additional 4 to 5 minutes. This creates a luscious creamy sauce pairing beautifully with the tender gnocchi and vegetables.
- Top with Cheese and Bake: Remove the skillet from the heat and evenly sprinkle the shredded Fontina, Asiago, or Provolone cheese over the top. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the cheese has melted and is bubbling and golden.
- Serve: Once baked, remove the skillet from the oven and garnish with extra fresh basil before serving hot. Enjoy this comforting one-pan meal that’s rich in flavor and texture.
Notes
- If you prefer a vegetarian version, substitute the chicken stock with vegetable stock.
- Capers add a nice briny contrast, but they can be omitted if you prefer.
- You can use any similar melting cheese instead of Fontina, Asiago, or Provolone based on availability.
- Leftovers can be reheated on the stovetop or in the oven, adding a splash of cream or stock to loosen the sauce if it thickens.
Keywords: gnocchi, spinach, artichoke hearts, creamy sauce, one-pan meal, vegetarian, Italian, comfort food
