One-Pan Creamy Spinach-Artichoke Gnocchi Recipe
Introduction
This one-pan creamy spinach-artichoke gnocchi is a comforting dish packed with flavor and effortless to make. Tender potato gnocchi combine with a rich, cheesy sauce, fresh spinach, and marinated artichokes for a satisfying weeknight meal.
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 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 chopped onions, 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 potato gnocchi, baby spinach, and capers if using. Pour in the chicken or vegetable stock and dry white wine. Bring to a simmer and cook, stirring occasionally, until the gnocchi are soft, approximately 4 to 5 minutes.
- Step 3: Add the drained artichoke hearts, heavy cream, chopped fresh basil, and grated Parmesan. Cook gently, stirring occasionally, until the sauce thickens slightly, about 4 to 5 minutes.
- Step 4: Remove the skillet from heat and evenly sprinkle the shredded Fontina, Asiago, or Provolone cheese over the top. Transfer the skillet to the oven and bake until the cheese is fully melted and bubbly, about 8 to 10 minutes.
- Step 5: Remove from oven and top with additional fresh basil before serving warm.
Tips & Variations
- For a vegetarian version, use vegetable stock and omit capers if preferred.
- Substitute spinach with kale or Swiss chard for a different leafy green flavor.
- If you prefer a thicker sauce, reduce the amount of stock or cook a little longer before baking.
- Try adding cooked sausage or grilled chicken for added protein and heartiness.
Storage
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or milk to restore creaminess. Avoid reheating in the microwave to prevent the sauce from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen gnocchi for this recipe?
Yes, frozen gnocchi work well. Add a couple of extra minutes to the simmering time to ensure they cook through.
What can I substitute if I don’t have white wine?
You can replace white wine with an equal amount of additional chicken or vegetable stock plus a splash of lemon juice to add acidity.
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One-Pan Creamy Spinach-Artichoke Gnocchi Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
A comforting and creamy one-pan dish featuring tender potato gnocchi, sautéed spinach, tangy artichoke hearts, and a luscious blend of cheeses. This quick and easy recipe combines sautéing and baking to create a delightful Italian-inspired meal perfect for weeknights.
Ingredients
Scale
Main 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 c. low-sodium chicken stock and/or vegetable stock
- 1/2 c. dry white wine
- 1 (12-oz.) jar marinated, quartered artichoke hearts, drained
- 3/4 c. heavy cream
- 1/4 c. chopped fresh basil, plus more for serving
- 1/4 c. finely grated Parmesan
- 4 oz. Fontina, Asiago, or Provolone, shredded
Instructions
- Prepare the aromatics: Preheat your oven to 400°F (200°C). In a large, high-sided, heatproof skillet over medium-high heat, heat the extra-virgin olive oil and unsalted butter until the butter melts. Add the chopped yellow onion, finely chopped garlic, kosher salt, and crushed red pepper flakes. Cook, stirring occasionally, until the onions are very soft and translucent, about 10 to 12 minutes.
- Cook the gnocchi and vegetables: Stir in the potato gnocchi, baby spinach, and drained capers if using. Pour in the low-sodium chicken or vegetable stock and dry white wine. Bring the mixture to a simmer and cook, stirring occasionally, until the gnocchi are soft and cooked through, about 4 to 5 minutes.
- Add artichokes and cream: Incorporate the drained, quartered marinated artichoke hearts, heavy cream, chopped fresh basil, and finely grated Parmesan into the skillet. Continue cooking, stirring occasionally, until the sauce slightly thickens and becomes creamy, approximately 4 to 5 minutes.
- Finish with cheese and bake: Remove the skillet from heat and evenly sprinkle the shredded Fontina, Asiago, or Provolone cheese over the top. Transfer the skillet to the preheated oven and bake until the cheese melts and becomes bubbly, about 8 to 10 minutes.
- Garnish and serve: Once baked, remove from the oven and garnish with additional fresh basil before serving. Enjoy this creamy, flavorful dish warm.
Notes
- Use either chicken or vegetable stock depending on your dietary preference.
- Capers add a tangy flavor but are optional based on your taste.
- If you prefer a vegetarian version, use vegetable stock and omit Parmesan if strict vegetarian avoiding animal rennet.
- Substitute heavy cream with half-and-half or a dairy-free cream alternative for a lighter or dairy-free dish, though texture will vary.
- The baking step is essential to melt the cheese and create a golden top layer.
- Serve immediately after baking for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: gnocchi recipe, spinach artichoke gnocchi, creamy gnocchi, one-pan dinner, Italian gnocchi dish
