One-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
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 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
