There’s something incredibly comforting about a dish that combines soft, pillowy gnocchi with a rich, creamy sauce and a mix of fresh vegetables. I first created this Spinach and Artichoke Gnocchi Bake on a quiet evening when I wanted something indulgent but simple to prepare. The aroma of garlic, spinach, and tender artichokes filling the kitchen instantly made it feel like a warm hug on a plate. From that moment, this recipe became a favorite not only in my household but also with friends who visit, asking for seconds and sometimes thirds.

You will love this recipe because it’s the perfect combination of creamy, cheesy, and slightly tangy flavors. The spinach adds freshness, the artichokes bring a subtle, unique taste, and the gnocchi soaks up the sauce perfectly. Every bite feels luxurious, yet the preparation is surprisingly straightforward. It’s a dish that feels special enough for a weekend dinner but simple enough for a weeknight treat.

One of the best aspects of this Spinach and Artichoke Gnocchi Bake is its versatility. You can serve it as a main course or as a side to complement grilled chicken or beef. It can be made ahead and baked just before serving, which makes it excellent for meal prep or hosting friends. Additionally, it’s easy to customize by adding your favorite herbs, spices, or a sprinkle of breadcrumbs for extra crunch.

Affordability is another reason this dish shines. The ingredients are simple, commonly found in most kitchens, and budget-friendly. You don’t need expensive or exotic items to make a dish that tastes restaurant-quality. With just a few fresh vegetables, gnocchi, and pantry staples like cream and cheese, you can create a meal that feels indulgent but won’t break the bank.

Ingredients for the recipe:

1 pound potato gnocchi
2 cups fresh spinach, chopped
1 can artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup heavy cream or a dairy alternative
2 tablespoons butter
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional)

How to Prepare Spinach and Artichoke Gnocchi Bake

Preparing this Spinach and Artichoke Gnocchi Bake is straightforward, making it a perfect weeknight meal or a cozy weekend dinner. The creamy sauce comes together quickly, and the gnocchi cooks in no time, allowing you to enjoy a rich, flavorful dish with minimal fuss.

Step-by-Step Instructions for Preparation

Preheat the oven to 375°F (190°C). This ensures your bake cooks evenly and develops a golden, bubbly top.
Cook the gnocchi according to the package instructions, usually by boiling them in salted water for 2–3 minutes or until they float. Drain and set aside.
Sauté the garlic in a large skillet with butter over medium heat until fragrant, about 1–2 minutes, stirring constantly to prevent burning.
Add the spinach to the skillet, stirring until it wilts completely, about 3–4 minutes. Season lightly with salt and black pepper.
Incorporate the artichokes, stirring gently to combine with the garlic and spinach. Cook for 2–3 minutes until heated through.
Pour in the cream slowly, stirring to combine. Allow the mixture to simmer for 3–4 minutes until it thickens slightly. Add nutmeg if desired for extra depth.
Stir in half of the mozzarella and Parmesan, mixing thoroughly so the sauce is creamy and smooth. Taste and adjust seasoning if necessary.
Combine the gnocchi with the sauce in the skillet, ensuring each piece is coated evenly. This step ensures every bite is flavorful.
Transfer to a baking dish and sprinkle the remaining mozzarella and Parmesan evenly on top. This will create a golden, cheesy crust once baked.
Bake uncovered for 15–20 minutes, or until the top is lightly browned and the sauce is bubbling around the edges.
Let it rest for 5 minutes before serving. This helps the bake set slightly, making it easier to serve and enhancing the creamy texture.

Quick and Easy Tips

Use pre-washed spinach to save time.
Canned artichokes are convenient and just as flavorful as fresh.
The dish can be prepared ahead; simply assemble and refrigerate, then bake before serving.

Customizable Options

Add cooked chicken or turkey bacon for a protein boost.
Sprinkle breadcrumbs on top before baking for added crunch.
Swap the cream for a lighter alternative if desired, keeping it creamy but slightly lower in fat.

Popular with Many People

This one-pan bake has become a favorite for family dinners, potlucks, and even lunchboxes. The combination of tender gnocchi, creamy sauce, and flavorful vegetables appeals to both kids and adults. Its ease of preparation, versatility, and comforting taste make it a recipe that keeps everyone coming back for more.

Spinach and Artichoke Gnocchi Bake: A Creamy One-Pan Wonder

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This Spinach and Artichoke Gnocchi Bake is a creamy, one-pan comfort meal that blends tender gnocchi with fresh spinach and artichokes in a cheesy, flavorful sauce. Perfect for weeknight dinners or a cozy weekend treat, it’s easy to prepare, versatile, and loved by all ages.

Author: Lura Skye
Prep Time: 15
Cook Time: 25
Total Time: 40 minutes
Yield: 4 1x

Instructions

Preheat the oven to 375°F (190°C).
Cook the gnocchi according to package instructions until they float. Drain and set aside.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
Add chopped spinach to the skillet and cook until wilted, about 3–4 minutes. Season lightly with salt and pepper.
Stir in chopped artichokes and cook for 2–3 minutes until heated through.
Slowly pour in the cream while stirring, allowing it to simmer for 3–4 minutes until slightly thickened. Add nutmeg if desired.
Mix in half of the mozzarella and Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning.
Gently fold in the cooked gnocchi, ensuring each piece is coated in the sauce.
Transfer the mixture to a baking dish. Sprinkle remaining mozzarella and Parmesan evenly over the top.
Bake uncovered for 15–20 minutes until the top is lightly browned and the sauce is bubbling.
Let rest for 5 minutes before serving to allow the bake to set slightly.

Notes

Pre-washed spinach saves time.

For extra crunch, sprinkle breadcrumbs mixed with a little melted butter before baking.

Can be made ahead and refrigerated for up to 24 hours before baking.

FAQs

1. Can I make this bake ahead of time?
Yes! You can assemble the dish and refrigerate it for up to 24 hours before baking. Just increase the baking time slightly to ensure it’s heated through.

2. Can I use frozen spinach instead of fresh?
Absolutely. Just thaw and drain excess water before adding it to the skillet to prevent the sauce from becoming too watery.

3. Can I make this recipe dairy-free?
Yes. Substitute the cream with a plant-based cream alternative and use dairy-free cheese to keep it creamy and flavorful.

4. Can I freeze leftovers?
You can freeze baked leftovers in an airtight container for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.

5. How can I make it extra crispy on top?
Sprinkle a thin layer of breadcrumbs mixed with a little melted butter over the cheese before baking. This creates a golden, crunchy topping.

6. Can I add protein to this dish?
Yes. You can include cooked chicken, turkey bacon, or even cooked beef for a heartier version.