Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Skillet Spinach Artichoke Gnocchi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 5 reviews

This Skillet Spinach Artichoke Gnocchi is a creamy, comforting one-pan meal featuring golden-browned potato gnocchi simmered in a luscious cheese sauce with tender artichoke hearts and fresh spinach. Ready in just 30 minutes, it combines rich flavors and satisfying textures for a deliciously simple dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Base

  • 2 tbsp olive oil
  • 1 tbsp garlic, minced
  • 16 oz potato gnocchi (1 package, preferably shelf stable)

Vegetables and Seasonings

  • 13.75 oz artichoke hearts (1 can, drained and cut into bite sized pieces)
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/4 tsp salt (adjust to taste)
  • 2 cups fresh spinach

Dairy

  • 1 1/2 cups heavy cream
  • 1/2 cup mozzarella cheese, shredded
  • 1/3 cup Parmesan cheese, grated (preferably fresh)

Instructions

  1. Warm the Olive Oil and Garlic: Place a large skillet over medium heat and add the olive oil. Once warm, stir in the minced garlic and cook for 30 seconds to a minute while stirring constantly to prevent burning, allowing the garlic to release its fragrant aroma.
  2. Lightly Brown the Gnocchi: Add the gnocchi to the skillet, tossing gently to coat with the garlic-infused oil. Cook for several minutes, stirring occasionally, until some gnocchi develop light golden brown spots, enhancing their flavor and texture.
  3. Add the Artichokes and Seasonings: Drain and chop the artichoke hearts if needed. Add them to the skillet along with Italian seasoning, black pepper, and salt. Stir gently to combine and warm the artichokes while distributing the seasonings evenly.
  4. Pour in the Cream and Add the Cheese: Pour the heavy cream into the skillet, then add shredded mozzarella and grated Parmesan cheese. Stir continuously over moderate heat so the cheeses melt smoothly without allowing the sauce to boil vigorously.
  5. Stir in the Fresh Spinach: Add the fresh spinach to the skillet and fold it gently into the creamy sauce. The spinach will wilt quickly, reducing in volume and blending beautifully with the sauce within a few minutes.
  6. Simmer Until Creamy and Tender: Reduce heat to low and let the skillet gently simmer for 5 to 10 minutes, stirring occasionally to thicken the sauce and finish cooking the gnocchi until tender. Adjust seasoning if needed and add a splash of water or cream if the sauce thickens too much before the gnocchi is fully cooked. Serve warm.

Notes

  • Use shelf stable gnocchi for ease; fresh or frozen gnocchi may require pre-boiling.
  • Adjust salt according to taste and the saltiness of your cheeses.
  • If the sauce becomes too thick during simmering, add small amounts of water or cream to loosen it.
  • Fresh spinach wilts significantly; feel free to add more if desired.
  • For a lighter version, substitute half-and-half for heavy cream.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/skillet-spinach-artichoke-gnocchi-recipe/