Spinach and Artichoke Gnocchi

If you love the cozy, creamy comfort of a warm bowl of pasta but crave something a little more playful and pillowy, this Spinach and Artichoke Gnocchi is your new weeknight hero. Think everything you adore about the classic dip—tangy artichokes, bright spinach, melted cheese—carried on tender potato gnocchi. It’s quick, fuss-free, and built from pantry-friendly items so you can get dinner on the table in under 30 minutes.

Why you’ll love this recipe

This Spinach and Artichoke Gnocchi recipe hits the sweet spot between indulgent and effortless. A block of softened cream cheese creates a luxuriously silky base without the need for heavy cream. Garlic and olive oil add depth while a splash of broth keeps everything light and flavorful. The gnocchi cooks faster than traditional pasta, and canned artichokes bring gentle acidity and texture. Toss it with freshly grated parmesan for a slightly nutty finish that pulls the whole dish together.

Ingredients

• 8 ounces cream cheese (block of Philly), softened
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup low-sodium chicken or veg broth
• 1 pound potato gnocchi
• 1 (14 fluid ounce) can artichokes (packed in water), drained and chopped
• 2 cups (packed) fresh baby spinach
• 1 cup freshly grated parmesan cheese
• Salt & pepper to taste

Equipment

• Large skillet with a lid
• Wooden spoon or silicone spatula
• Colander
• Measuring cups and spoons

Make-ahead and storage tips

Prepare the sauce ahead of time and store it in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth to restore creaminess. Leftover assembled gnocchi keeps well in the fridge for 2–3 days; reheat over low heat with a few tablespoons of broth so the sauce loosens up. This dish can also be frozen, though the texture of the gnocchi may change slightly—freeze in single portions for best results and thaw overnight before reheating.

Step-by-step instructions

Follow these steps to make the Spinach and Artichoke Gnocchi exactly as intended—clear, organized, and faithful to the ingredient amounts above.

1. Prepare your ingredients: mince the garlic, chop the drained artichokes, grate the parmesan, and measure out the cream cheese and broth so everything is ready to go.
2. Heat a large skillet over medium heat and add 1 tablespoon olive oil. Once the oil shimmers, add the minced garlic and sauté for about 30–45 seconds until fragrant, taking care not to let it brown.
3. Pour in 1 cup low-sodium chicken or veg broth and bring it to a gentle simmer. Stir to deglaze the pan and pick up any browned garlic bits.
4. Add 1 pound potato gnocchi directly to the simmering broth. Cook the gnocchi according to package instructions, usually about 2–4 minutes, stirring occasionally so they don’t stick. They are done when they float and are tender to the bite.
5. Once the gnocchi are cooked, reduce the heat to low. Add 8 ounces cream cheese (block of Philly), softened, to the skillet in chunks. Stir continuously until the cream cheese melts into the broth and forms a smooth, creamy sauce coating the gnocchi.
6. Fold in the chopped artichokes from the 14 fluid ounce can (drained and chopped) and 2 cups (packed) fresh baby spinach. Stir until the spinach wilts and the artichokes are warmed through, about 1–2 minutes.
7. Sprinkle in 1 cup freshly grated parmesan cheese and stir until it melts into the sauce. Season with salt and pepper to taste, starting with a small pinch and adjusting as needed.
8. Remove the skillet from heat. Let the dish sit for a minute so the sauce thickens slightly, then give it a final stir. Serve immediately, garnished with an extra sprinkle of parmesan and freshly cracked black pepper if desired.

Shortcuts and ingredient swaps

• Short on time? Use pre-shredded parmesan, but fresh-grated gives the best melt and flavor.
• If you prefer a lighter touch, substitute half-and-half for some of the cream cheese, but keep the 8 ounces of cream cheese in the recipe for that signature creaminess.
• Want more texture? Add a handful of toasted pine nuts or breadcrumbs toasted in a little olive oil for crunch at the end.

Serving suggestions

This Spinach and Artichoke Gnocchi pairs beautifully with a simple green salad dressed in lemon vinaigrette or a bowl of roasted vegetables. A crisp white wine or a bright, citrusy sparkling water complements the creaminess nicely. For a heartier meal, serve alongside roasted chicken or pan-seared fish.

Flavor notes and troubleshooting

• If your sauce seems too thin: simmer a minute longer uncovered to let some liquid evaporate, or stir in a little more parmesan to thicken.
• If it feels too thick: add a tablespoon or two of broth, stirring until you reach the desired consistency.
• If gnocchi clump together: give them a gentle toss in the skillet with an extra splash of broth and a fold of the spoon to separate them.

Why the technique matters

Melting the cream cheese into hot broth rather than adding it straight to the skillet prevents lumps and creates a glossy sauce that clings to each pillowy gnocchi. Cooking the gnocchi in the same liquid the sauce forms in concentrates flavor and reduces cleanup—two bonuses I always appreciate on busy nights.

Final thoughts

This Spinach and Artichoke Gnocchi is the kind of recipe you’ll return to again and again. It’s forgiving, fast, and endlessly adaptable: add sun-dried tomatoes, swap spinach for kale, or finish with lemon zest for a bright twist. But the core is simple and satisfying—soft gnocchi, tangy artichokes, silky cream cheese, and that salty parmesan finish. Give it ten to twenty minutes and you’ve got a weeknight dinner that feels like a treat.

Enjoy this cozy, creamy bowl of goodness—and feel free to make it your own with a pinch of spice or a sprinkle of extra parmesan at the table.