Spinach and Artichoke Gnocchi Bake: A Creamy One-Pan Wonder
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.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Scale
- 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)
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.