This one pan spinach and artichoke gnocchi recipe makes a comforting and decadent side dish that tastes like your favorite dip!
I have quite a few one pan gnocchi recipes on my blog, including my popular spinach and mushroom gnocchi, creamy tomato gnocchi, and creamy Italian sausage gnocchi recipes. They seem to go over well, so when I'm inspired to add a new one to the repertoire, I'll do it. 😉
I do recommend this as a side dish rather than a main course (unless you have a small portion) because it is quite rich. Or serve it with a light salad. 😛
The tangy artichokes and spinach do lift the dish a bit, but make no mistake, this is creamy comfort food right here.
Cream cheese and parmesan cheese make one tasty combination.
Creamy gnocchi tips:
The beauty of this method of cooking gnocchi is that you don't need to pre-cook it. It all cooks up nicely in the sauce.
I use the shelf stable gnocchi that you can find in the pasta aisle. I'll be the first to admit that homemade gnocchi is one of the best things ever, but it's also more time consuming. You can make store-bought gnocchi taste fab with this method.
You may also like my Spinach Artichoke Chicken or my Spinach Artichoke Salmon recipes. Or try my Creamed Spinach for a delicious side dish.
Would you try this take on spinach artichoke dip?
Talk to me in the comments below, and let me know if you have any questions.
Spinach and Artichoke Gnocchi
- 8 ounces cream cheese (block of Philly) softened
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 cup low-sodium chicken or veg broth
- 1 pound potato gnocchi
- 1 (14 fluid ounce) can artichokes (packed in water) drained and chopped
- 2 cups (packed) fresh baby spinach
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
- I suggest letting the cream cheese sit on the counter for a while - it's much easier to work with when it's softened or microwave it for 20-30 sec. Roughly chop your artichokes.
- Add the olive oil to a skillet over medium heat. Stir in the cream cheese until it's melty.
- Add the garlic to the pan and cook for about a minute.
- Add the chicken broth and stir the sauce until it's smooth.
- Add the gnocchi and artichokes. Give it a good stir.
- Add the spinach to the pan. I just let it sit on top.
- Cover the pan and let it cook for 5 minutes.
- Stir in the cheese and let the gnocchi cook uncovered for another couple of minutes until it's cooked through.
- Season gnocchi with salt & pepper as needed and serve immediately.
- This recipe is pretty rich; I suggest having it as a side dish vs. a main course.
- Serves 4-6 as a side or 2-3 as a main course.
- I didn't use low-sodium chicken broth, but I like my food fairly salty. I suggest using low-sodium if you have any concerns.
- The gnocchi cooks right in the sauce - there's no need to pre-cook it. I buy the shelf-stable kind found in the pasta aisle of most grocery stores.
- If you want to make this recipe with regular pasta, I suggest trying my Spinach Artichoke Pasta recipe instead.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
M Halik says
Excellent recipe, easy and went together quickly.
So glad you liked it!!
Cheryl Koehler says
I made this just as instructed except that I added chicken to make it a full dinner and it was phenomenal. Couldn't eat a whole lot as it was really rich, but enjoyed just the same!!
I'm so glad you enjoyed it, Cheryl! 🙂
love how quick and easy this was to make! Delicious too! I am wondering if there are any alternatives to the cream cheese to still give it the creaminess though?
Fantastic! Thank you! Hmmm... you could try subbing something like heavy cream (I usually use it in my one pan gnocchi recipes) or possibly a combo of sour cream + chicken or veggie broth, but I haven't tested either of those, so you may need to tweak it a bit.
How would you cook the gnocchi if using frozen ones? Same way or wait until thawed? Other thoughts? Thanks.
I would cook them from frozen. You may need to give it a little extra time. Perhaps start on a slightly lower heat once you cover the pan. Then test for doneness and adjust as necessary. I think thawing them will wreck the shape and they could end up mushy.
Can you use marinated artichokes?
I think that should be fine. If they're packed in oil I'd be sure to drain them well.
Cheryl Stearns says
Maybe substitute mascarpone cheese? Similar to cream cheese, and wouldn't add the "tang" of sour cream.
Thinking about trying this as game day food this weekend--how do you think it would be with sour cream instead of cream cheese? We have some cream cheese haters in the house, lol.
Hi Charlotte!! I think you could give it a try. I can't say exactly how it would go, but I don't think it's a bad idea haha. Let me know if you do try!