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!

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.

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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!

Course Side Dish

Cuisine American

Keyword creamy gnocchi, gnocchi side dish, spinach artichoke gnocchi

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Author Natasha Bull

Ingredients

• 1 (8.8 ounce/250g) block of cream cheese 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

Instructions

1. I suggest letting the cream cheese sit on the counter for a while - it's much easier to work with when it's softened. Roughly chop your artichokes. 

2. Add the olive oil to a skillet over medium heat. Stir in the cream cheese until it's melty.

3. Add the garlic to the pan and cook for about a minute.

4. Add the chicken broth and stir the sauce until it's smooth.

5. Add the gnocchi and artichokes. Give it a good stir. 

6. Add the spinach to the pan. I just let it sit on top.

7. Cover the pan and let it cook for 5 minutes.

8. Stir in the cheese and let the gnocchi cook uncovered for another couple of minutes until it's cooked through. 

9. Season gnocchi with salt & pepper as needed and serve immediately. 

Recipe Notes

• This recipe is pretty rich; I suggest having it as a side dish vs. 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.