One-Pan Creamy Spinach-Artichoke Gnocchi

One-Pan Creamy Spinach-Artichoke Gnocchi


Who says you can't have dip for dinner?
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. unsalted butter
  • 1 small yellow onion, chopped
  • 4 cloves garlic, finely chopped
  • 1½ tsp. kosher salt
  • ¼ tsp. crushed red pepper flakes
  • 1 lb. potato gnocchi
  • 10 oz. baby spinach
  • 1 tbsp. drained capers (optional)
  • 1 c. low-sodium chicken stock and/or vegetable stock
  • ½ c. dry white wine
  • 1 (12-oz.) jar marinated, quartered artichoke hearts, drained
  • ¾ c. heavy cream
  • ¼ c. chopped fresh basil, plus more for serving
  • ¼ c. finely grated Parmesan
  • 4 oz. Fontina, Asiago, or Provolone, shredded
  1. Preheat oven to 400°. In a large, high-sided, heatproof skillet over medium-high heat, heat oil and butter until butter melts. Add onions, garlic, salt, and red pepper and cook, stirring occasionally, until onions are very soft, 10 to 12 minutes.
  2. Stir in gnocchi, spinach, and capers (if using). Add stock and wine, bring to a simmer, and cook, stirring occasionally, until gnocchi are soft, 4 to 5 minutes. Add artichokes, cream, basil, and Parmesan. Cook, stirring occasionally, until sauce is slightly thickened, 4 to 5 minutes.
  3. Remove from heat and sprinkle with Fontina. Bake until cheese is melted, 8 to 10 minutes. Top with more basil before serving.

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