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. It’s perfect for a cozy weeknight dinner and comes together quickly with just one pan, making cleanup a breeze.

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 your oven to 400°. 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. Pour in the chicken or vegetable stock along with the 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. Continue cooking, stirring occasionally, until the sauce thickens slightly, about 4 to 5 minutes.
4. Step 4: Remove the skillet from heat and sprinkle the shredded Fontina, Asiago, or Provolone evenly over the top. Transfer the skillet to the oven and bake until the cheese melts and is bubbly, about 8 to 10 minutes.
5. Step 5: Remove from the oven and garnish with additional fresh basil before serving.

Tips & Variations

• For a vegetarian version, use vegetable stock and omit capers if preferred.
• Try swapping spinach with kale or Swiss chard for a different leafy green flavor.
• If you don’t have white wine, use an extra ½ cup of stock with a splash of lemon juice for acidity.
• For extra crispiness, broil the dish for 1–2 minutes after baking to brown the cheese lightly.

Storage

Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of cream or stock if the sauce 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 works well. Just add a minute or two to the cooking time when simmering so they become tender.

Can I prepare this dish ahead of time?

You can prepare the sauce and gnocchi mixture in advance and refrigerate it for up to a day. When ready, sprinkle the cheese on top and bake as directed.