Spinach and Artichoke Gnocchi

Comfort food gets a fresh, vibrant upgrade with this easy-to-make Spinach and Artichoke Gnocchi. Creamy, tangy, and loaded with tender gnocchi, chopped artichokes, and bright spinach, it comes together in under 30 minutes. This is the kind of skillet dinner that feels luxurious but is forgiving and fast—perfect for weeknights or a relaxed weekend supper.

Why you’ll love this recipe

Imagine pillowy potato gnocchi coated in a smooth cream cheese sauce studded with garlic, savory parmesan, and little bites of artichoke and spinach. The sauce uses a block of softened cream cheese, which delivers richness without needing heavy cream. A splash of low-sodium chicken or vegetable broth thins the sauce to the ideal consistency, while the freshly grated parmesan melts in for tang and depth. It’s hearty but bright, and it comes together quickly in one pan.

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

Prep notes

• Bring the cream cheese to room temperature so it melts smoothly into the sauce.
• Drain and roughly chop the artichokes so they distribute evenly through the dish.
• Grate the parmesan just before cooking for the best melting and flavor.

Step-by-step instructions

1. Heat a large skillet over medium heat and add 1 tablespoon olive oil. Swirl to coat the bottom of the pan.
2. Add 2 cloves garlic, minced, to the skillet and sauté until fragrant, about 30 to 45 seconds. Be careful not to let the garlic brown.
3. Pour in 1 cup low-sodium chicken or veg broth and bring it to a gentle simmer to loosen any browned bits and create the base of the sauce.
4. Add 1 pound potato gnocchi to the skillet. Cook according to package directions in the broth, typically until the gnocchi float and are tender, stirring occasionally to prevent sticking—about 3 to 5 minutes.
5. Once the gnocchi are cooked, reduce the heat to low and add 8 ounces cream cheese (block of Philly), softened. Stir continuously until the cream cheese melts into a smooth sauce. If the sauce seems too thick, add a splash more broth to reach your preferred consistency.
6. Stir in 1 (14 fluid ounce) can artichokes (packed in water), drained and chopped, and 2 cups (packed) fresh baby spinach. Fold gently until the spinach wilts and the artichokes are warmed through, about 1 to 2 minutes.
7. Mix in 1 cup freshly grated parmesan cheese until it melts and integrates into the sauce. Taste and season with salt and pepper to your preference.
8. Remove the skillet from the heat and let the dish rest for a minute so the sauce thickens slightly. Serve hot, dividing evenly onto plates or bowls.

Serving suggestions

This Spinach and Artichoke Gnocchi is delicious as-is, but you can elevate it with a few simple additions. A drizzle of extra virgin olive oil and a squeeze of lemon brighten the flavors. Toasted pine nuts or a sprinkle of red pepper flakes add texture and warmth. Serve with a crisp green salad and crusty bread to mop up every last bit of the sauce.

Make-ahead and leftovers

Prepare the dish through step 6, then cool quickly and store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of broth to loosen the sauce. Leftover gnocchi will absorb sauce, so add broth a little at a time until you reach the desired creaminess.

Recipe tips and troubleshooting

• If the cream cheese lumps, reduce the heat and stir vigorously until it smooths out; adding a tablespoon of warm broth at a time helps create an even texture.
• Use freshly grated parmesan for the best melting quality. Pre-grated cheese contains anti-caking agents that can affect the sauce’s smoothness.
• For a lighter version, substitute low-fat cream cheese, but expect a slightly tangier and less rich sauce.
• If you prefer a saucier finish, reserve a little of the cooking broth from the gnocchi and stir it in at the end.

Why this method works

The sequence here—sautéing garlic, simmering gnocchi in broth, then adding cream cheese—ensures the gnocchi cook evenly and the cream cheese becomes a silky emulsion rather than clumping. Cooking the spinach briefly keeps it vibrant and tender, and adding parmesan at the end preserves its savory brightness.

Nutrition snapshot

This dish delivers a comforting balance of carbs from the gnocchi, protein and calcium from the parmesan and cream cheese, plus fiber and vitamins from spinach and artichokes. Use low-sodium broth to control the salt level, and adjust seasoning at the end to taste.

Final notes

This Spinach and Artichoke Gnocchi recipe is a weeknight winner: quick, adaptable, and satisfying. It reads like an indulgent take on a classic dip turned into a full meal—creamy, garlicky, and filled with tender artichoke and bright spinach. Once you master this one-pan approach, you’ll find yourself reaching for it again and again when you want something fast that still feels special.