There’s something magical about the combination of spinach, artichokes, and cheese, isn’t there? These ingredients instantly transport me to gatherings with friends, where someone always insists on bringing the classic spinach-artichoke dip, bubbling and golden. But what if you could take all that creamy, comforting goodness and turn it into a complete meal? That’s exactly what this Spinach and Artichoke Gnocchi Bake delivers. It’s a cozy, cheesy dish that’s as satisfying as a warm hug.

This recipe is perfect for those days when you want comfort food without spending hours in the kitchen. Think of it as a one-pan marvel—soft, pillowy gnocchi are baked in a luscious, pesto-infused cream sauce with hearty artichokes and fresh spinach, all topped with a golden layer of melted cheese. It’s a dish you’ll want to come back to again and again, whether you’re feeding your family, impressing guests, or just treating yourself to something indulgent after a long day. The best part? It’s ready in just 30 minutes!

Why You’ll Love This Recipe:

Perfect for Weeknights: When time is tight, this dish has your back. It’s quick, easy, and delivers restaurant-quality flavor with minimal effort.
One-Pan Meal: Save time on cleanup by preparing everything in a single oven-safe skillet. Who doesn’t love fewer dishes?
Family-Friendly: Even picky eaters will adore the creamy sauce and cheesy topping.
Customizable: Add your favorite veggies or proteins to make it your own.
A Comfort Food Classic: This bake is essentially a warm, cheesy hug in a pan.

Ingredients You’ll Need:

Here’s a simple breakdown of what you’ll need to whip up this delicious gnocchi bake:

Gnocchi: 500g (1 lb) package
Olive Oil: 2 tablespoons
Yellow Onion: 1 medium, finely chopped
Garlic: 2 cloves, minced
Dried Oregano: 1 teaspoon
Dried Basil: 1 teaspoon
Cream: 1 cup
Water or Vegetable Stock: 1 cup
Baby Spinach: 2 cups, washed
Marinated Artichokes: 1 cup, drained and chopped
Basil Pesto: 1/4 cup
Gouda Cheese: 1 cup, grated

How to Make Spinach and Artichoke Gnocchi Bake:

This recipe couldn’t be simpler! Let’s break it down step by step, so you’re guided every inch of the way.

1. Preheat the Oven

Start by preheating your oven to 180°C (356°F). Having the oven hot and ready ensures that the cheese melts beautifully into a golden, bubbly topping.

2. Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.
Add the finely chopped onion and cook, stirring occasionally, until it turns soft and translucent—this should take about 3-4 minutes.
Stir in the minced garlic, dried oregano, and basil, letting the mixture become fragrant. The aroma will start to fill your kitchen and set the tone for this delicious dish.

3. Brown the Gnocchi

Toss the gnocchi directly into the skillet. Cook for about 5 minutes, stirring gently so each piece gets a little golden on the outside. Browning the gnocchi first adds a subtle nuttiness that enhances the flavor.

4. Prepare the Creamy Sauce

Pour the cream and vegetable stock (or water) into the skillet. Stir everything together and let it simmer gently.
This step allows the gnocchi to absorb some of the liquid while thickening the sauce. Stir occasionally to prevent sticking.

5. Add the Greens and Artichokes

Toss in the baby spinach, stirring until it wilts into the sauce. This only takes about a minute or two.
Add the chopped marinated artichokes. Their tangy flavor pairs perfectly with the creamy sauce and adds texture to the dish.

6. Incorporate the Pesto

Stir in the basil pesto until it’s evenly distributed throughout the skillet. The pesto adds a fresh, herby dimension that takes the flavors up a notch.

7. Cheese It Up

Sprinkle the grated gouda cheese generously over the top of the gnocchi mixture. The more cheese, the better—this is comfort food, after all.

8. Bake to Perfection

Transfer the skillet to the preheated oven and bake for 15-20 minutes. You’ll know it’s ready when the cheese is bubbling and golden brown on top.

9. Serve and Enjoy

Let the dish cool for a couple of minutes before serving (if you can wait that long!). Serve it straight from the skillet with a crisp green salad or some crusty bread to mop up the creamy sauce.

Helpful Tips:

Use Fresh or Store-Bought Gnocchi: Store-bought gnocchi is a lifesaver for busy nights. If you have the time and inclination, homemade gnocchi will make this dish extra special.
Don’t Skip Browning the Gnocchi: It adds a layer of flavor and prevents the gnocchi from becoming too soft during baking.
Choose High-Quality Pesto: The pesto plays a significant role in flavor, so opt for a good-quality store-bought one or make your own if possible.
Customize Your Veggies: Mushrooms, roasted red peppers, or even sun-dried tomatoes make excellent additions.

Recipe Details:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Italian-Inspired
Diet: Vegetarian

Notes:

Gnocchi Tips:
If using store-bought gnocchi, look for one with a soft, pillowy texture for the best results. Homemade gnocchi can elevate the dish, but the store-bought kind works perfectly for a quick and easy meal.
Spinach Substitutions:
Baby spinach is ideal because it wilts quickly and evenly, but you can substitute it with other leafy greens like kale or Swiss chard. Just make sure to chop them finely and cook them a bit longer.
Artichoke Options:
Marinated artichokes provide a lovely tangy flavor, but you can use canned or frozen artichokes if that’s what you have on hand. Be sure to drain and pat them dry to avoid excess moisture.
Cheese Swaps:
Gouda offers a rich, melty texture, but mozzarella, fontina, or even a sharp cheddar can be used instead. Experiment to find your favorite!
Make It Gluten-Free:
Swap regular gnocchi for a gluten-free version to cater to dietary needs. The other ingredients in the dish are naturally gluten-free.
Pesto Additions:
Want to give the pesto an extra zing? Stir in a squeeze of fresh lemon juice or a pinch of crushed red pepper flakes for a bright and spicy kick.

Storage Instructions:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezing: While the gnocchi bake is best fresh, you can freeze it in individual portions. Thaw overnight in the fridge and bake again to refresh the cheesy topping.

Related Recipes:

If you enjoyed this Spinach and Artichoke Gnocchi Bake, you’ll love these other comforting, cheesy delights:

Conclusion:

This Spinach and Artichoke Gnocchi Bake is everything you could want in a weeknight dinner—fast, flavorful, and impossibly comforting. It’s a dish that brings everyone to the table and leaves them asking for seconds (and maybe thirds). Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is foolproof and guaranteed to impress. Try it out, and let it become a staple in your meal rotation.

Spinach and Artichoke Gnocchi Bake: A Creamy One-Pan Wonder

Author: Dinah A.

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