One-Skillet Spinach Artichoke Gnocchi Bake Step-by-step instructions

Before you start

Before you start, preheat the oven to 400°F (200°C) and make sure your skillet is oven-safe. Chop the artichoke hearts and mince the garlic.

Measure out all the ingredients and have them ready, as the cooking process moves quickly. If using a baking dish instead of a skillet, have it greased and ready. Soften the cream cheese so it melts smoothly into the sauce.

Instructions

Sauté and Melt

1. 1Sauté the aromatics and greens
   Heat a 10-inch oven-safe skillet over medium heat and add the butter. Once melted and foaming, add the chopped artichoke hearts and cook for 2 minutes, stirring occasionally. Add the fresh baby spinach and minced garlic, and cook for another 2 to 3 minutes until the spinach is wilted and the garlic is fragrant.
   Look for The spinach is fully wilted and the garlic smells fragrant, but not browned.
   Tip If the pan seems dry, add a splash of broth or a little more butter.
2. 2Melt in the cream cheese and sour cream
   Reduce the heat to low and add the softened cream cheese and sour cream. Stir continuously until the cream cheese is fully melted and the mixture is smooth and creamy. Season with a pinch of salt and pepper if desired, though the video does not specify.
   Look for The sauce is smooth and glossy, with no lumps of cream cheese.
   Tip Softening the cream cheese beforehand helps it melt faster and more evenly.

At the end of this phase, the skillet should contain a fragrant mixture of sautéed artichokes and wilted spinach, with the garlic just starting to become aromatic.

The cream cheese and sour cream have melted into a smooth, glossy sauce that coats the greens. The sauce should be thick and creamy, with no lumps, and the colors should be vibrant green and white.

Combine and Top

3. 3Stir in the gnocchi and broth
   Add the store-bought gnocchi to the skillet and pour in the chicken broth. Stir everything together gently, making sure the gnocchi are coated in the creamy sauce. Let the mixture come to a gentle simmer, then cook for 2 to 3 minutes, stirring once or twice, so the gnocchi begin to absorb some of the liquid.
   Look for The sauce is slightly thickened and the gnocchi are coated and starting to soften.
   Tip Do not overcook the gnocchi on the stovetop; they will finish in the oven.
4. 4Top with mozzarella and Parmesan
   Sprinkle the shredded mozzarella and grated Parmesan evenly over the gnocchi mixture. Use a spoon or spatula to gently press the cheese into the sauce so it melts into the top layer.
   Look for The cheese covers the surface completely, with some gaps for bubbling.
   Tip For a thicker cheese crust, add a little extra Parmesan on top.

The gnocchi are now coated in the creamy sauce, and the chicken broth has created a slightly looser consistency that will help the gnocchi cook. The mixture should be evenly distributed in the skillet, with the gnocchi nestled in the sauce. The mozzarella and Parmesan are sprinkled on top, creating a blanket of cheese that will melt and bubble in the oven.

Bake and Serve

5. 5Bake until golden and bubbling
   Transfer the skillet to an oven preheated to 400°F (200°C). Bake for 15 minutes, or until the sauce is bubbling around the edges and the cheese on top is melted and golden brown in spots. If you want a deeper golden crust, switch to broil for the last 1 to 2 minutes, watching carefully.
   Look for The cheese is bubbling and golden, and the sauce is hot throughout.
   Tip Use an oven-safe skillet; if not, transfer the mixture to a baking dish.
6. 6Rest and serve with red pepper flakes
   Remove the skillet from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly and prevents burning. Serve hot, scooping out generous portions, and top with red pepper flakes if desired.
   Look for The dish is slightly set but still creamy and molten when scooped.
   Tip The rest time also makes it easier to serve without the cheese pulling apart.

After baking, the top should be golden brown and bubbling, with some crispy cheese edges around the skillet. The sauce should be hot and bubbly, and the gnocchi tender. When you scoop into it, the cheese should stretch and the sauce should be creamy. The aroma is rich and savory, with a slight nuttiness from the Parmesan.

Common mistakes

One common mistake is overcooking the gnocchi on the stovetop before baking. They should only be simmered briefly to start absorbing the sauce; they will finish cooking in the oven.

Another mistake is using a skillet that is not oven-safe, which can cause damage or injury. Always check the manufacturer's instructions. Finally, do not skip the rest time after baking, as it helps the dish hold together when serving.

How to tell it’s done

The dish is done when the sauce is bubbling around the edges and the cheese on top is melted and golden brown in spots. The internal temperature of the casserole should be hot throughout, but since there is no raw protein, a visual check is sufficient.

The gnocchi should be tender when pierced with a fork, and the sauce should be thick and creamy, not watery. Let it rest for a few minutes before serving to allow the sauce to set slightly.