Spinach and Artichoke Gnocchi Bake: Quick Comfort in a Skillet
Spinach and Artichoke Gnocchi Bake is a creamy, cheesy one-pan meal that transforms the classic dip into a hearty dinner. Ready in just 30 minutes, this comforting dish combines tender gnocchi, fresh spinach, tangy artichokes, pesto, and melty gouda cheese for an irresistible, crowd-pleasing favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: dinner
- Method: baking
- Cuisine: Italian-inspired
Ingredients
- 500g (1 lb) 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
1. Preheat oven to 180°C (356°F).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and cook for 3–4 minutes until soft and translucent.
3. Add garlic, oregano, and basil. Cook for 1 more minute until fragrant.
4. Add gnocchi to the skillet and cook for about 5 minutes, stirring gently to brown slightly.
5. Pour in cream and vegetable stock. Stir and let simmer gently, allowing gnocchi to absorb the liquid.
6. Add spinach and stir until wilted. Then add chopped marinated artichokes and stir to combine.
7. Stir in basil pesto until evenly mixed throughout.
8. Sprinkle grated gouda cheese over the top of the mixture.
9. Transfer the skillet to the oven and bake for 15–20 minutes until cheese is bubbling and golden.
10. Let cool for a few minutes before serving. Serve with salad or crusty bread.
Notes
Use store-bought or homemade gnocchi with a soft texture for best results.
Baby spinach wilts quickly, but kale or Swiss chard can be used as substitutes.
Marinated artichokes add flavor, but canned or frozen work too—just drain well.
Swap gouda with mozzarella, fontina, or sharp cheddar for variety.
Use gluten-free gnocchi for a gluten-free version.
Enhance the pesto with a splash of lemon juice or red pepper flakes for extra zing.