Creamy Spinach and Artichoke Gnocchi Bake
Looking for a cozy, cheesy weeknight dinner that’s packed with flavor? This Spinach and Artichoke Gnocchi Bake takes everything you love about spinach artichoke dip and turns it into a rich, satisfying meal. Soft pillowy gnocchi are baked in a luscious basil pesto cream sauce with tender spinach, tangy marinated artichokes, and melted Gouda cheese. It’s the ultimate one-pan gnocchi dinner quick to make and to impress!
Ingredients:
500g (1 lb) gnocchi shelf-stable or refrigerated
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup heavy cream
1 cup water or vegetable broth
2 cups fresh baby spinach
1 cup marinated artichokes, chopped
1/4 cup basil pesto
1 cup grated Gouda cheese (or mozzarella for a classic stretch)
Directions:
1. Preheat oven to 400°F (200°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Sauté chopped onion until translucent. Add garlic, oregano, and basil; cook until fragrant.
3. Stir in cream, broth, and pesto. Let simmer for 2–3 minutes.
4. Add gnocchi, spinach, and artichokes. Stir everything to coat well in the sauce.
5. Sprinkle cheese evenly over the top.
6. Transfer skillet to oven and bake for 15–20 minutes, until the cheese is golden and bubbling.
Prep Time: 10 minutes
Bake Time: 20 minutes
Serves: 4
Calories: Approx. 470 kcal per serving
Why You’ll Love This Cheesy Gnocchi Bake:
A quick vegetarian dinner perfect for busy nights
Inspired by classic spinach artichoke dip
One-pan recipe = minimal cleanup!
Loaded with comfort food flavor and wholesome veggies
Great for both weeknight meals and casual gatherings
Spinach Artichoke Gnocchi, Baked Gnocchi, Creamy Gnocchi Bake
