Spinach and Artichoke Gnocchi Bake
Description:
This baked gnocchi dish is a warm, cheesy twist on the beloved spinach and artichoke dip. Tender potato gnocchi are enveloped in a creamy, garlicky sauce with sautéed spinach and tangy marinated artichoke hearts, all topped with bubbling mozzarella and parmesan cheese. Perfect for a cozy vegetarian dinner!
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
1 package (500g) potato gnocchi (store-bought or homemade)
2 tablespoons olive oil or butter
3 cloves garlic, minced
1 small onion, finely chopped
3 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
1 can (14 oz / 400g) artichoke hearts, drained and roughly chopped (use marinated or in water)
1 cup heavy cream (or half-and-half)
115g (4 oz) cream cheese
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1/2 teaspoon dried Italian herbs
Salt and black pepper, to taste
Red chili flakes (optional, for heat)
Instructions
Preheat the oven to 200°C (400°F).
Cook the gnocchi:
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions (usually until they float to the surface, about 2–3 minutes). Drain and set aside.
Prepare the sauce:
In a large oven-safe skillet or saucepan, heat olive oil or butter over medium heat.
Add the chopped onion and sauté for 3–4 minutes until softened.
Add garlic and sauté for another 30 seconds.
Stir in the chopped artichokes and fresh spinach. Cook until the spinach is wilted.
Add cream cheese and stir until melted.
Pour in the heavy cream and Italian herbs, and bring to a gentle simmer.
Stir in 1/4 cup of the parmesan and season with salt, pepper, and red chili flakes if using.
Combine & assemble:
Add cooked gnocchi to the skillet and stir gently to coat.
If your pan isn’t oven-safe, transfer to a greased baking dish.
Sprinkle with mozzarella and the remaining parmesan cheese.
Bae:
Bake uncovered for 15–20 minutes, or until golden and bubbly.
Broil for 1–2 minutes at the end for extra browning, if desired.
Serve hot, optionally garnished with more herbs or chili flakes.
Nutritional Information (Per Serving – approx.)
Calories: 510 kcal
Protein: 16g
Fat: 30g
Carbohydrates: 45g
Fiber: 4g
Sugar: 3g
Sodium: 780mg
(Values are estimates and vary based on specific brands/ingredients.)
Q&A
Q: Can I use frozen gnocchi?
A: Yes! Just cook them according to package instructions and proceed with the recipe.
Q: Can I make this dish ahead?
A: Absolutely. Assemble the dish, cover, and refrigerate for up to 24 hours. Bake just before serving, adding 5–10 minutes to the baking time.
Q: Is it possible to make it vegan?
A: Yes. Use vegan gnocchi, plant-based cream (like cashew or soy), vegan cream cheese, and dairy-free shredded cheese.
Q: What protein can I add?
A: Try grilled chicken, cooked shrimp, or sautéed mushrooms for an extra protein boost.
Q: Can I substitute the cream?
A: You can use half-and-half, milk + flour (1 cup milk + 1 tbsp flour), or even a plant
-based cream alternativ