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This one pan spinach and artichoke gnocchi recipe makes a comforting and decadent side dish that tastes like your favorite dip!

close-up of creamy spinach and artichoke gnocchi in a white bowl

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.

close-up of creamy spinach and artichoke dip gnocchi in a bowl

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.

white bowl with spinach and artichoke creamy gnocchi

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.

Creamy spinach and artichoke gnocchi is made in one pan, can be made vegetarian, and makes the most delicious comfort food side dish!
5 from 1 vote

Spinach and Artichoke Gnocchi

This one pan spinach and artichoke gnocchi recipe makes a comforting and decadent side dish that tastes like your favorite dip!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4


  • 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.


Calories: 641kcal, Carbohydrates: 50g, Protein: 20g, Fat: 40g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 84mg, Sodium: 1356mg, Potassium: 250mg, Fiber: 5g, Sugar: 3g, Vitamin A: 3377IU, Vitamin C: 26mg, Calcium: 395mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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5 from 1 vote

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  1. Janet says:

    Can I freeze the sauce or the whole dish for a make ahead dish?

    1. Natasha says:

      Hi! This isn’t a type of dish that I would recommend freezing. Creamy sauces are notorious for not freezing well, and gnocchi doesn’t tend to freeze well either unfortunately.

  2. M Halik says:

    5 stars
    Excellent recipe, easy and went together quickly.

    1. Natasha says:

      So glad you liked it!!

  3. 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!!

    1. Natasha says:

      I’m so glad you enjoyed it, Cheryl! 🙂

  4. Daniella says:

    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?

    1. Natasha says:

      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.

  5. Karen says:

    How would you cook the gnocchi if using frozen ones? Same way or wait until thawed? Other thoughts? Thanks.

    1. Natasha says:

      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.

  6. Cinderella says:

    Can you use marinated artichokes?

    1. Natasha says:

      I think that should be fine. If they’re packed in oil I’d be sure to drain them well.

  7. Cheryl Stearns says:

    Maybe substitute mascarpone cheese? Similar to cream cheese, and wouldn’t add the “tang” of sour cream.

  8. Charlotte says:

    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.

    1. Natasha says:

      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!