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One-Pan Creamy Spinach-Artichoke Gnocchi Recipe

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★★★★★

4.5 from 87 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://familyfavplates.com/one-pan-creamy-spinach-artichoke-gnocchi-recipe/