Description
This easy, one-pan dish combines pillowy gnocchi with a creamy spinach and artichoke sauce, all baked to golden, bubbly perfection. It’s like your favorite dip turned into a comforting dinner!
Ingredients
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- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (14oz/400g) can artichoke hearts, drained and chopped
- 2 cups (60g) fresh spinach, roughly chopped
- 1 cup (240ml) heavy cream (or half-and-half for a lighter version)
- 1/2 cup (120ml) milk
- 4 oz (115g) cream cheese, softened
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 pound (450g) potato gnocchi (store-bought or homemade)
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) grated parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Make the sauce: In a large oven-safe skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in chopped artichokes and spinach, cooking until spinach wilts.
- Add dairy: Pour in heavy cream and milk, then stir in cream cheese until melted and smooth. Season with salt, pepper, and red pepper flakes (if using).
- Add gnocchi: Stir in uncooked gnocchi, coating it in the sauce. Simmer for 2–3 minutes to soften slightly.
- Top with cheese: Sprinkle mozzarella and parmesan evenly over the top.
- Bake: Transfer to the oven and bake for 15–20 minutes, until bubbly and golden brown.
- Serve: Let cool slightly, then serve warm and enjoy!
Notes
- For extra flavor, add ½ teaspoon Italian seasoning or a squeeze of lemon juice for brightness.
- Use frozen or shelf-stable gnocchi—no need to pre-cook.
- Swap cream cheese for ricotta for a lighter texture.
- Make it vegetarian by ensuring cheese is rennet-free.