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