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

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


  • 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


  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