Spinach and Artichoke Gnocchi
Creamy spinach and artichoke gnocchi cooked in a quick one-pan sauce for an easy, comforting meal.
Servings: 4 servings
Ingredients
- 8 ounces cream cheese (block, softened)
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 cup low-sodium chicken or vegetable broth
- 1 pound potato gnocchi
- 14 fluid ounces artichoke hearts (canned) drained and chopped
- 2 cups fresh baby spinach packed
- 1 cup freshly grated Parmesan cheese
- salt to taste
- black pepper to taste
Instructions
- If needed, let the cream cheese soften at room temperature or microwave it 20–30 seconds until spreadable. Roughly chop the drained artichoke hearts and mince the garlic.
- Heat the olive oil in a large skillet over medium heat.
- Add the softened cream cheese to the skillet and stir until it begins to melt and loosen.
- Add the minced garlic and cook, stirring, for about 1 minute until fragrant.
- Pour in the broth and stir until the sauce is smooth and combined with the cream cheese.
- Add the gnocchi and chopped artichokes to the skillet and stir to coat them in the sauce.
- Top with the spinach (it may be piled on top); cover the skillet and cook for 5 minutes, until the gnocchi is heated through and the spinach has wilted.
- Uncover, stir in the grated Parmesan, and cook uncovered for 2–3 more minutes until the sauce is creamy and the gnocchi is cooked through.
- Season with salt and pepper to taste and serve immediately.
Equipment
- Large Skillet
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
- Can opener
Notes
- This is a rich dish best served as a side for 4–6 people or as a main for 2–3.
- Use low-sodium broth if you prefer less salt.
- Do not pre-cook shelf-stable gnocchi; it cooks in the sauce.
- Soften the cream cheese before cooking for easier melting.
- Shelf-stable gnocchi can be found in the pasta aisle of many grocery stores.