Spinach Artichoke Gnocchi Bake
Indulge in the creamy, cheesy goodness of Spinach Artichoke Gnocchi Bake—a comforting dish that combines tender gnocchi with vibrant spinach and tangy artichokes. Perfect for family gatherings or cozy nights in, this dish is not only easy to make but also visually stunning with its golden crust. Each forkful delivers a delightful blend of flavors that will have everyone coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 pound fresh gnocchi
- 4 cups fresh spinach
- 1 can (14 oz) marinated artichokes, drained
- 8 oz cream cheese
- 1 cup chicken broth (low-sodium)
- 1 cup freshly grated Parmesan cheese (divided)
- 2 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a large baking dish with nonstick cooking spray.
- In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic; sauté until onions are translucent (about 3-4 minutes).
- Add fresh spinach to the skillet and stir until wilted. Then mix in the drained artichokes and cook for an additional 2-3 minutes.
- Lower the heat and incorporate the cream cheese into the mixture until melted. Gradually pour in chicken broth while stirring until smooth.
- Gently fold in cooked gnocchi and half of the grated Parmesan cheese until evenly coated.
- Transfer the mixture to the prepared baking dish, sprinkle remaining Parmesan on top, and bake for 25-30 minutes or until bubbly and golden brown.
- Let it rest for about 5 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
Keywords: For a gluten-free version, use gluten-free gnocchi. You can customize this recipe by swapping spinach with kale or adding sun-dried tomatoes for extra flavor. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven or microwave.