Spinach and Artichoke Gnocchi
Creamy spinach and artichoke gnocchi cooked in a simple garlic-parmesan sauce for an easy weeknight side or light main.
Equipment
- Large Skillet
- Spatula or wooden spoon
- Measuring cups and spoons
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 and pepper to taste
Instructions
- Let the cream cheese soften at room temperature for easier stirring, or microwave it for 20–30 seconds.
- Roughly chop the drained artichoke hearts and grate the Parmesan if not pre-grated.
- Heat the olive oil in a large skillet over medium heat until shimmering.
- 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 whisk or 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, cover the skillet, and cook for 5 minutes so the spinach wilts and the gnocchi heats through.
- 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.
Notes
- This is a rich dish, so it works well as a side.
- Serves about 4 as a main or 4–6 as a side.
- Use low-sodium broth if you prefer less salt.
- The gnocchi cooks in the sauce; no precooking required for shelf-stable gnocchi.
- Regular pasta can be substituted using a different recipe if preferred.