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
