One-Skillet Spinach Artichoke Gnocchi Bake

This one-skillet gnocchi bake takes everything you love about creamy spinach artichoke dip and turns it into a hearty dinner. Pillowy gnocchi are enveloped in a rich, cheesy sauce with artichoke hearts and spinach, then baked until the top is golden and bubbling.

It is a cozy, satisfying meal that comes together in about 30 minutes, making it perfect for busy weeknights or game-day gatherings. The best part? Everything cooks in one skillet, which means minimal cleanup and maximum flavor.

Spinach artichoke dip is a classic party appetizer, but it rarely makes it to the dinner table. This recipe changes that by transforming the beloved dip into a bubbling one-skillet gnocchi bake. The gnocchi soak up the creamy sauce while the cheese melts into a golden crust, creating a dish that is both comforting and impressive.

With just a handful of ingredients and one pan, you can have a restaurant-quality meal on the table in no time. Whether you are cooking for a crowd or just for yourself, this gnocchi bake is sure to become a favorite.

Ingredients

Why this recipe works

The method here is simple but effective: sautéing the artichokes and spinach in butter builds a flavorful base, then cream cheese and sour cream create a rich, velvety sauce.

The gnocchi are added directly to the skillet, where they absorb the sauce as they bake, becoming tender and pillowy. The chicken broth adds just enough liquid to keep everything creamy without turning soggy.

Baking the dish in the oven does two things: it allows the flavors to meld together and it creates a bubbly, golden cheese crust on top. The mozzarella provides that stretchy, melty texture, while Parmesan adds a salty, nutty note.

The result is a dish that is creamy, cheesy, and full of savory goodness, with a satisfying contrast between the soft gnocchi and the crispy cheese edges.

Notes and substitutions

For the best results, use a good-quality store-bought potato gnocchi. They are widely available in the refrigerated section of most supermarkets and cook up light and fluffy. If you prefer, you can use gluten-free gnocchi, but be aware that the texture may be slightly different. Canned artichoke hearts are convenient and work perfectly; just be sure to drain and chop them well.

This recipe is quite forgiving, so feel free to adjust the amount of spinach or artichokes to your liking. You can also swap the chicken broth for vegetable broth to make it vegetarian. If you do not have a 10-inch oven-safe skillet, use a regular skillet for the stovetop steps and then transfer the mixture to a baking dish before adding the cheese and baking.

• chicken broth: vegetable broth for a vegetarian version
• fresh baby spinach: frozen chopped spinach, thawed and squeezed dry
• canned artichoke hearts: frozen artichoke hearts, thawed and chopped
• store-bought potato gnocchi: homemade gnocchi or gluten-free gnocchi

Equipment

• 10-inch oven-safe skillet
• Wooden spoon
• Chef's knife
• Cutting board
• Measuring spoons
• Measuring cups