One-Pan Creamy Spinach-Artichoke Gnocchi Recipe
Introduction
This one-pan creamy spinach-artichoke gnocchi is a comforting and flavorful dish that comes together quickly. Tender gnocchi are cooked with spinach, artichokes, and a blend of cheeses for a rich, cheesy meal perfect for any night of the week.
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 the oven to 400°F. In a large, high-sided, heatproof skillet over medium-high heat, heat the olive oil and butter until the butter melts. Add the chopped onions, garlic, 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 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. Add the drained artichoke hearts, heavy cream, chopped basil, and Parmesan cheese. Continue cooking, stirring occasionally, until the sauce thickens slightly, about 4 to 5 minutes.
- Step 3: Remove the skillet from heat and sprinkle the shredded Fontina (or Asiago or Provolone) evenly over the top. Transfer the skillet to the preheated oven and bake until the cheese is melted and bubbly, about 8 to 10 minutes. Garnish with additional fresh basil before serving.
Tips & Variations
- For a vegetarian version, use vegetable stock and omit the capers if you prefer.
- If you don’t have white wine on hand, substitute with an equal amount of additional stock or a splash of lemon juice for brightness.
- Try swapping the spinach for kale or Swiss chard for a different leafy green.
- To add protein, stir in cooked chicken or Italian sausage before baking.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat to prevent the cream sauce from breaking. You can add a splash of cream or stock while reheating if the sauce seems too thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just thaw it thoroughly and squeeze out any excess moisture before adding it to the skillet to avoid a watery sauce.
What type of gnocchi works best for this recipe?
Potato gnocchi is recommended as it cooks quickly and absorbs the sauce well. Fresh or store-bought refrigerated gnocchi both work; if using frozen, add a couple of extra minutes to the cooking time.
PrintOne-Pan Creamy Spinach-Artichoke Gnocchi Recipe
This one-pan creamy spinach-artichoke gnocchi recipe combines tender gnocchi with sautéed onions, garlic, spinach, and marinated artichokes in a rich and flavorful cream sauce. Melted Fontina cheese on top adds a luscious finish, all baked to perfection in the oven for an easy yet elegant meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
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 c. low-sodium chicken stock and/or vegetable stock
- 1/2 c. dry white wine
- 1 (12-oz.) jar marinated, quartered artichoke hearts, drained
Dairy and Herbs
- 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
- Preheat and Sauté Aromatics: Preheat your oven to 400°F. Heat the olive oil and butter in a large, high-sided, heatproof skillet over medium-high heat until the butter melts. Add the chopped onion, finely chopped garlic, kosher salt, and crushed red pepper flakes. Cook, stirring occasionally, for 10 to 12 minutes or until the onions are very soft and translucent.
- Add Gnocchi and Vegetables: Stir in the potato gnocchi, baby spinach, and drained capers if using. Pour in the chicken stock (or vegetable stock) and dry white wine. Bring the mixture to a gentle simmer and cook, stirring occasionally, for 4 to 5 minutes until the gnocchi soften and the spinach wilts.
- Incorporate Artichokes and Cream: Add the drained marinated artichoke hearts, heavy cream, chopped fresh basil, and finely grated Parmesan cheese to the skillet. Continue cooking over medium heat, stirring occasionally, for another 4 to 5 minutes until the sauce thickens slightly.
- Bake with Cheese: 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 for 8 to 10 minutes, or until the cheese melts completely and starts to bubble.
- Garnish and Serve: Take the skillet out of the oven and garnish with additional fresh basil. Serve hot directly from the skillet for a comforting and delicious meal.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Capers add a salty tang but can be omitted if you prefer a milder flavor.
- You can substitute gnocchi with store-bought or homemade options.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- Using a heatproof skillet suitable for the oven is essential for seamless stovetop to oven cooking.
Keywords: spinach artichoke gnocchi, creamy gnocchi recipe, one-pan dinner, Italian gnocchi, easy baked gnocchi
