Spinach and Artichoke Gnocchi Bake
Indulge in the creamy goodness of Spinach and Artichoke Gnocchi Bake, a dish that blends fluffy gnocchi with a rich spinach and artichoke sauce. Topped with golden, melted cheese, this bake is the ultimate comfort food for cozy evenings or lively gatherings. Quick to prepare and satisfying to share, it’s sure to be a hit at your next potluck or family dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb fresh gnocchi
- 10 oz frozen spinach (thawed and drained)
- 14 oz canned artichoke hearts (drained and chopped)
- 8 oz cream cheese (softened)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Cook gnocchi in boiling salted water until they float, about 2-3 minutes. Drain and set aside.
- In a large skillet, sauté spinach and artichokes over medium heat for about 5 minutes until heated through.
- In a mixing bowl, blend cream cheese, mozzarella, garlic powder, herbs, salt, and pepper until smooth.
- Fold the cooked gnocchi into the creamy mixture gently.
- Transfer to the baking dish, top with Parmesan cheese, and bake for 25-30 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 60mg
Keywords: For extra flavor variations, consider adding mushrooms or sun-dried tomatoes. Use different cheeses like gouda or pepper jack for a unique twist. Store leftovers in an airtight container for up to three days; reheat at 350°F for best results.