Spinach and Artichoke Gnocchi
This cozy, creamy one-skillet dinner takes the best parts of a crowd-pleasing appetizer and transforms them into a comforting weeknight main: Spinach and Artichoke Gnocchi. Pillowy potato gnocchi get tossed with tangy, soft cream cheese, garlicky olive oil, tender artichoke pieces, and a generous handful of spinach, then finished with freshly grated parmesan for a silky finish. It’s a short ingredient list, minimal fuss, and big on flavor—perfect for busy nights or when you want something that feels a little special without a lot of work.
Why you’ll love this recipe
- Pills of tender gnocchi coated in a luxuriously creamy sauce.
- Balanced flavors: mellow cream cheese, bright artichoke, savory parmesan, and the fresh pop of spinach.
- Quick to make—about 20 minutes from start to table when you use store-bought gnocchi.
- One skillet means fewer dishes and easy cleanup.
Ingredients
- 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
Equipment
- Large skillet with lid
- Wooden spoon or spatula
- Can opener and colander
- Measuring cups and spoons
- Microplane or fine grater for the parmesan
Before you begin
Take the cream cheese out of the refrigerator a little early so it softens; this helps it melt into a smooth sauce instead of clumping. Drain the artichokes well and roughly chop them so you get tender bites throughout the dish. Grate the parmesan fresh for the best texture and flavor—pre-grated cheese often contains anti-caking agents that affect meltability.
Step-by-step recipe
Follow the steps below to make this creamy, comforting Spinach and Artichoke Gnocchi. The directions have been rewritten for clarity while keeping the ingredient amounts and order intact.
- Heat the oil: Place a large skillet over medium heat and add 1 tablespoon olive oil. Allow the oil to warm for about 30 seconds so it becomes fragrant but not smoking.
- Sauté the garlic: Add 2 cloves minced garlic to the skillet and cook, stirring frequently, for about 30 to 60 seconds until the garlic is fragrant and just beginning to turn golden. Be careful not to let it burn.
- Add the broth: Pour in 1 cup low-sodium chicken or veg broth, scraping any browned bits from the bottom of the pan. Bring the liquid up to a gentle simmer.
- Cook the gnocchi: Add 1 pound potato gnocchi to the skillet in a single layer if possible. Stir gently to coat the gnocchi with the simmering broth. Cover the skillet and let the gnocchi cook for about 3 to 4 minutes, or until they are puffed and mostly cooked through. If your gnocchi package lists a cooking time, use it as a guide and adjust as needed.
- Add the artichokes: Drain and roughly chop the artichokes from the 14 fluid ounce can, then add them to the skillet. Stir to combine, allowing the artichokes to warm through for 1 to 2 minutes.
- Incorporate the cream cheese: Reduce the heat to low. Cut the 8 ounces cream cheese (softened) into pieces and add them to the skillet. Stir continuously until the cream cheese melts and combines with the broth to form a smooth, creamy sauce. If the sauce seems too thick, add a splash more broth; if it’s too thin, cook a minute longer to reduce it slightly.
- Add the spinach: Toss in 2 cups (packed) fresh baby spinach and stir until wilted, about 1 to 2 minutes. The spinach will quickly collapse into the sauce and distribute evenly among the gnocchi and artichokes.
- Stir in the parmesan: Remove the skillet from heat and stir in 1 cup freshly grated parmesan cheese until melted and fully incorporated, lending a savory, nutty richness to the sauce.
- Season to taste: Taste the dish and add salt and pepper as needed. Because parmesan brings saltiness, season lightly and adjust gradually until the balance is right for your palate.
- Serve: Spoon the Spinach and Artichoke Gnocchi into bowls or onto plates while hot. Garnish with additional grated parmesan, a drizzle of olive oil, or a crack of black pepper if you like.
Troubleshooting & tips
- If your cream cheese is cold and lumps form, break it into smaller pieces and give it a little more time over low heat while stirring constantly; you can also add a splash more broth to help it melt smoothly.
- If the sauce becomes too thick, stir in 1 to 2 tablespoons of broth at a time until you reach the desired consistency.
- For extra texture, stir in a handful of toasted breadcrumbs or chopped toasted walnuts just before serving.
- Turn this into a baked pasta-style gratin by transferring the finished gnocchi to a shallow baking dish, topping with extra parmesan, and broiling for 2 to 3 minutes until golden and bubbly.
Flavor variations
- Make it lemony: Add 1 teaspoon lemon zest and a squeeze of lemon juice when you add the spinach to brighten the flavors.
- Spicy kick: Stir in a pinch of red pepper flakes with the garlic for a touch of heat.
- Mushroom boost: Sauté 8 ounces sliced mushrooms with the garlic and olive oil for a heartier, earthier version.
- Herb-forward: Finish with a handful of chopped fresh basil or parsley for a fresh herbal note.
Make-ahead & storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth or in a microwave in short bursts, stirring between each burst to maintain creaminess. The gnocchi may absorb some sauce while chilled; a little extra liquid restores the texture.
Nutritional notes
This recipe uses store-bought potato gnocchi and cream cheese to keep prep quick. The dish provides a satisfying balance of carbohydrates from the gnocchi, protein and fat from the cheese, and a boost of vitamins and minerals from the spinach and artichokes. Choosing low-sodium broth helps control the overall salt content, and freshly grated parmesan contributes rich flavor so you can season more sparingly.
Serving suggestions
Serve the Spinach and Artichoke Gnocchi alongside a crisp green salad and a wedge of lemon for brightness, or pair it with roasted vegetables for a complete meal. A light, fruity white wine or a citrus-forward sparkling water complements the creamy, tangy flavors.
Final notes
This simple skillet recipe turns humble pantry ingredients into a comfort-food favorite that feels thoughtful and indulgent. The balance of creamy cheese, tender artichokes, vibrant spinach, and potato gnocchi creates a dish that’s both familiar and slightly elevated—one you’ll want to make again and again.
Ready to dive in? Gather the ingredients, warm your skillet, and enjoy a bowl of cozy Spinach and Artichoke Gnocchi in under 30 minutes.
Spinach and Artichoke Gnocchi
Ingredients
Equipment
Method
- Let the cream cheese soften at room temperature for a few minutes or microwave it for 20–30 seconds to make stirring easier; roughly chop the drained artichokes and mince the garlic.
- Heat the olive oil in a large skillet over medium heat, then add the softened cream cheese and stir until it begins to melt and loosen.
- Add the minced garlic and cook, stirring, for about 1 minute until fragrant.
- Pour in the broth and stir until the sauce is smooth and combined with the cream cheese.
- Add the gnocchi and chopped artichokes to the skillet and stir to coat them in the sauce.
- Top with the packed spinach (do not stir it in yet), cover the pan, and cook for 5 minutes to wilt the spinach and heat the gnocchi through.
- Remove the lid, stir in the grated Parmesan, and cook uncovered for 2–3 more minutes until the cheese melts and the gnocchi are tender.
- Season with salt and pepper to taste, give everything a final stir, and serve immediately.
Notes
- This is a rich dish best served as a side for most people.
- Serves about 4 as a main or 4–6 as a side.
- Use low-sodium broth if you prefer less salt.
- Do not pre-cook the gnocchi; it cooks in the sauce.
- Shelf-stable gnocchi from the pasta aisle works well for this method.
- For a pasta version, try a spinach artichoke pasta recipe instead.
