Spinach and Artichoke Gnocchi Bake: Quick Comfort in a Skillet

Spinach and Artichoke Gnocchi Bake is the answer to your midweek dinner rut. You know the feeling—you’re hungry, tired, and don’t want to wash a mountain of dishes. This one-pan miracle is here to save the day. Packed with pillowy gnocchi, creamy sauce, gooey cheese, and those crowd-pleasing flavors of spinach and artichoke, it’s basically your favorite dip turned into dinner. And let’s be real, who doesn’t want to eat dip for dinner and call it adulting?

Ready in about 30 minutes, this dish strikes that dreamy balance between comfort and convenience. Whether you’re cooking for picky kids, your partner who “doesn’t do veggies,” or just yourself on a self-care night, this cheesy bake will have you coming back for seconds. Bonus? No fancy steps, no weird ingredients, and just enough greens to feel like you’re making a responsible life choice. Spinach and Artichoke Gnocchi Bake might just become your new dinner BFF.

Table of Contents

What is Spinach and Artichoke Gnocchi Bake?

Spinach and Artichoke Gnocchi Bake is the culinary mash-up you didn’t know you needed but won’t be able to live without. Imagine the rich, creamy goodness of your favorite spinach-artichoke dip—all warm and bubbly—now throw in some soft, golden gnocchi and a sprinkle of melty cheese, and boom, dinner is served. This bake takes pantry staples like pesto, cream, and canned artichokes, and turns them into something that feels a little fancy but is secretly easy-peasy.

The real magic here is the texture combo. You get that soft chew from the gnocchi, the creamy sauce wrapping around each bite, and a cheesy top that gets perfectly golden in the oven. It’s kind of like mac and cheese’s cool cousin who went to culinary school in Italy. This dish is perfect for chilly nights, cozy dinners, or honestly, just when you’re craving something comforting and carby but don’t want to think too hard. It’s a win for busy nights and last-minute guests alike.

Reasons to Try Spinach and Artichoke Gnocchi Bake

First off, Spinach and Artichoke Gnocchi Bake is a lifesaver for busy evenings. If you’ve ever had one of those “what on earth do I cook tonight” moments (spoiler: we all have), this recipe has your back. It’s fast—done in under 30 minutes—and uses just one pan. Yes, ONE. That’s fewer dishes, more lounging on the couch.

Secondly, this bake is pure comfort food without being a nutritional disaster. It sneaks in veggies (hello spinach and artichokes) without sacrificing flavor, making it kid-friendly and adult-approved. Plus, it’s flexible—you can sub in different cheeses or greens based on what’s in your fridge. Got a picky eater or dietary needs? Use gluten-free gnocchi or swap gouda for mozzarella. And let’s not forget that this dish feels indulgent, even if it’s made from humble ingredients.

Finally, it’s a crowd-pleaser. Whether you’re feeding your family, impressing a date, or just treating yourself (you deserve it), this cheesy, creamy, crispy-topped wonder never disappoints.

Ingredients Needed to Make Spinach and Artichoke Gnocchi Bake

• 1 lb (500g) package of gnocchi
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup cream
• 1 cup water or vegetable stock
• 2 cups baby spinach, washed
• 1 cup marinated artichokes, drained and chopped
• 1/4 cup basil pesto
• 1 cup gouda cheese, grated

Instructions to Make Spinach and Artichoke Gnocchi Bake

Making Spinach and Artichoke Gnocchi Bake might sound like something you’d only pull off on a weekend, but with this step by step guide, you’ll breeze through it on even your busiest Tuesday. Let’s break it down so it’s simple, stress-free, and totally doable—no fancy skills required.

Step 1: Preheat Your Oven

Let’s start with the easiest step by step move—preheat your oven to 356°F (180°C). This might seem like a throwaway task, but having your oven hot and ready is key to getting that cheesy top golden and bubbly without overcooking the rest of the dish. Don’t skip this! It’s also the perfect time to grab a glass of water (or wine, no judgment) and prep your ingredients.

Step 2: Sauté the Aromatics

In a large oven-safe skillet (like cast iron), heat 2 tablespoons of olive oil over medium heat. Toss in your finely chopped yellow onion, and let it cook for about 3-4 minutes. Stir occasionally until the onion becomes translucent and starts to smell sweet and savory.

Now, stir in the minced garlic, dried oregano, and dried basil. This combo brings out those classic Italian-inspired flavors and makes your kitchen smell like a dream. Don’t rush this step—the aromatics are the flavor foundation. (If you love layering flavors, check out our One Pot Creamy Vegetable Soup for more ideas.)

Step 3: Toast the Gnocchi

Here’s a fun twist—add your uncooked gnocchi straight into the skillet. Yes, no boiling required! Sauté the gnocchi for about 5 minutes, gently stirring so they get a little golden and toasted on the outside. This step by step trick adds a subtle nuttiness and keeps them from going mushy when baked.

If you’re curious about other ways to cook gnocchi without boiling, our Vegetarian Gnocchi Soup offers a cozier, brothy alternative worth trying later.

Step 4: Add the Cream and Liquid

Once the gnocchi are lightly browned, pour in 1 cup of cream and 1 cup of water or vegetable stock. Stir everything gently to combine and let it simmer for a few minutes.

During this simmering step, the sauce starts to thicken and coat the gnocchi beautifully. Stir every now and then to avoid sticking. This creamy base is what makes the final dish so luscious.

For lighter options, you can sub in a milk-cream combo or check out this Healthy Garlic Parmesan Chicken Pasta for more sauce inspo.

Step 5: Stir in the Spinach and Artichokes

Add your baby spinach next. Just toss it right into the skillet and stir it around until it wilts into the sauce. This only takes a minute or two, and it shrinks fast.

Then add in your chopped marinated artichokes. Make sure they’re drained well—you don’t want excess moisture messing with your creamy sauce. The tanginess of the artichokes cuts through the richness in the most delicious way.

No artichokes on hand? Our ingredient swaps guide has great ideas, including canned or frozen versions.

Step 6: Swirl in the Pesto

Now comes one of the most flavorful step by step highlights—stir in 1/4 cup of basil pesto. This adds herby freshness, a punch of umami, and ties all the ingredients together beautifully.

Make sure it’s evenly mixed throughout the skillet. If you like a little zing, feel free to squeeze in a bit of lemon juice or sprinkle in red pepper flakes for extra brightness or heat.

We use pesto a lot—if you’re pesto-obsessed too, you’ll love our Pesto Chicken Lettuce Wraps for another easy dinner win.

Step 7: Top Generously with Cheese

Time to crown this beauty. Sprinkle 1 cup of grated gouda cheese over the top. Gouda melts like a dream and gives you that perfect golden finish. If you’re feeling bold, add a little more—this is comfort food, after all.

Not a gouda fan? Mozzarella, fontina, or cheddar are excellent swaps. For more melty cheese pairings, peek at our Cheesy Hamburger Potato Soup.

Step 8: Bake Until Bubbly

Place the entire skillet in your preheated oven. Bake for 15-20 minutes, or until the cheese is golden, bubbling, and slightly crispy around the edges. Your kitchen will smell like you’ve been cooking all day—even though you pulled it off in under 30.

Don’t have an oven-safe skillet? No worries. You can transfer everything to a baking dish right after Step 6, then top with cheese and bake as usual.

Step 9: Rest and Serve

This last step by step moment is surprisingly important—let the dish rest for 3-5 minutes before serving. This gives the sauce a minute to settle and thickens things up just enough so every spoonful is creamy and satisfying.

Serve it straight from the skillet with a side of crusty bread, a fresh green salad, or even a spoonful of creamy mushroom wild rice soup if you’re really in the comfort food zone.

What to Serve with Spinach and Artichoke Gnocchi Bake

This dish is rich and creamy, so it plays well with sides that offer contrast. A crisp green salad with lemon vinaigrette helps cut through the richness and adds a fresh crunch. Something like this healthy sautéed vegetables is also a great, simple side to serve alongside. Need something to soak up the sauce? Crusty bread or garlic knots are your best friends.

If you’re going for a bigger meal, pair it with a light soup like one-pot spinach tomato pasta or even this wild rice and mushroom soup for a vegetarian feast. Oh, and don’t forget a glass of chilled white wine if that’s your jam.

Key Tips for Making Spinach and Artichoke Gnocchi Bake

Use a good oven-safe skillet—no one wants to transfer hot food mid-recipe. When browning gnocchi, be gentle—those little dumplings are delicate. For the creamiest sauce, don’t crank the heat too high or you’ll risk curdling. Let it simmer low and slow while you stir. Can’t find gouda? No sweat. Mozzarella or fontina are melty and dreamy too. If using frozen spinach, thaw and squeeze out excess water to avoid a watery bake. Love spice? Toss in red pepper flakes when adding pesto. And for a brighter flavor, try a squeeze of lemon before serving.

Storage and Reheating Tips for Spinach and Artichoke Gnocchi Bake

Let leftovers cool completely before storing. Pop them in an airtight container in the fridge—they’ll keep for about 3-4 days. When reheating, do it gently. A 350°F oven for 15 minutes works great, or use the microwave if you’re short on time (just add a splash of water or cream so it doesn’t dry out). Freezing isn’t ideal—it can mess with the creamy texture—but if you must, wrap portions tightly in foil and freeze for up to a month. Thaw in the fridge overnight, then reheat as above. It won’t be quite as dreamy as fresh, but it’ll still hit the spot.

FAQs

Can I make it ahead of time?
Totally! Prep everything up to the baking step, cover, and refrigerate. When ready to eat, pop it in the oven.

What’s the best gnocchi to use?
Soft, pillowy store-bought gnocchi work well. If you’re feeling extra, homemade gnocchi makes it fancy.

Can I make it dairy-free?
Yep—use dairy-free cream and cheese substitutes. Pesto also comes in dairy-free versions, just check the label.

Can I add protein?
Absolutely. Shredded rotisserie chicken or cooked sausage would be right at home here.

Is this freezer friendly?
It can be, but keep in mind the texture changes slightly. Best enjoyed fresh or refrigerated.

Final Thoughts

Spinach and Artichoke Gnocchi Bake is the comfort food hero we all need—quick, cozy, and downright delicious. With just one pan and 30 minutes, you’ve got a meal that feels special without the stress. Whether it’s a weeknight dinner, weekend treat, or something to impress your in-laws (or at least get them to stop talking about the weather), this recipe delivers. Want more cozy one-pan wonders? Try our creamy marry me chicken soup or the ultra-satisfying one-pan healthy ground beef pasta. Trust me—your future hungry self will thank you.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print