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 meal that comes together quickly with 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

1. Step 1: Preheat the oven to 400°F. In a large, high-sided, heatproof skillet over medium-high heat, heat olive oil and butter until the butter melts. Add the chopped onions, 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 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 Parmesan cheese. Continue cooking, stirring occasionally, until the sauce slightly thickens, about 4 to 5 minutes.
4. Step 4: Remove the skillet from heat and sprinkle the shredded Fontina (or Asiago or Provolone) evenly over the top. Transfer the skillet to the oven and bake until the cheese melts, about 8 to 10 minutes.
5. Step 5: Remove from the oven and garnish with additional fresh basil before serving hot.

Tips & Variations

• For a vegetarian option, use vegetable stock and omit capers or replace them with chopped olives for extra flavor.
• If you don’t have fresh basil, substitute with 1 teaspoon dried basil or fresh parsley for a different herb note.
• Try swapping the white wine for more stock if you prefer to avoid alcohol.
• For a spicier kick, increase the crushed red pepper flakes slightly.

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 milk to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Thaw and drain it well before adding to avoid excess moisture in the dish.

Can I make this dish vegan?

To make it vegan, use plant-based butter, a dairy-free cream alternative, vegan cheese, and vegetable stock. Skip the Parmesan or replace it with a vegan grated cheese.

One-Pan Creamy Spinach-Artichoke Gnocchi Recipe

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This One-Pan Creamy Spinach-Artichoke Gnocchi recipe offers a deliciously comforting dish featuring tender potato gnocchi simmered with fresh spinach, marinated artichokes, and a luscious creamy sauce seasoned with garlic, basil, and Parmesan. Finished with melted fontina cheese and a hint of heat from red pepper flakes, this flavorful casserole combines ease and elegance in a single skillet, perfect for a weeknight dinner or casual gathering.

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

Ingredients

Scale 1x2x3x

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

Main Ingredients

• 1 lb. potato gnocchi
• 10 oz. baby spinach
• 1 tbsp. drained capers (optional)
• 1 (12-oz.) jar marinated, quartered artichoke hearts, drained

Liquids & Dairy

• 1 cup low-sodium chicken stock and/or vegetable stock
• 1/2 cup dry white wine
• 3/4 cup heavy cream
• 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. Preheat and Sauté Aromatics: Preheat your oven to 400°F (200°C). In a large, high-sided, heatproof skillet over medium-high heat, warm the olive oil and butter together 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 and translucent, approximately 10 to 12 minutes.
2. Add Gnocchi and Greens: Stir in the potato gnocchi, baby spinach, and, if using, the drained capers. 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 soft and cooked through, about 4 to 5 minutes.
3. Incorporate Artichokes and Cream: Add the drained, marinated artichoke hearts, heavy cream, chopped fresh basil, and grated Parmesan cheese to the skillet. Continue cooking and stirring occasionally until the sauce thickens slightly and coats the gnocchi nicely, about 4 to 5 more minutes.
4. Top with Cheese and Bake: Remove the skillet from the heat. Evenly sprinkle the shredded Fontina, Asiago, or Provolone cheese over the top of the dish. Transfer the skillet to the preheated oven and bake until the cheese has melted and is bubbly, approximately 8 to 10 minutes.
5. Garnish and Serve: Remove from the oven and garnish with additional fresh basil leaves for a fresh pop of color and flavor. Serve hot and enjoy your creamy, cheesy spinach-artichoke gnocchi straight from the skillet.

Notes

• For a vegetarian version, use vegetable stock instead of chicken stock.
• Capers are optional but add a tangy depth to the dish.
• Choose your favorite melting cheese like Fontina, Asiago, or Provolone based on preference or availability.
• If you cannot find gnocchi, homemade or store-bought potato gnocchi both work well.
• To make the dish spicier, increase the crushed red pepper flakes to taste.
• This dish reheats well and makes great leftovers for next-day meals.

Keywords: spinach gnocchi, creamy gnocchi, artichoke gnocchi, one-pan meals, Italian recipes, comfort food, creamy pasta, vegetarian main dish