One-Skillet Spinach Artichoke Gnocchi Bake Tips, FAQ & printable recipe

Tips for success

For the best texture, use gnocchi that are not too dense. Look for ones that are light and fluffy, and avoid overcooking them, as they can become gummy.

If you have time, you can make your own gnocchi, but store-bought works wonderfully. To get a browner top, place the skillet under the broiler for the last minute or two, but keep a close eye on it to prevent burning.

This recipe is highly customizable. Add cooked chicken or Italian sausage for extra protein, or stir in some sun-dried tomatoes for a burst of flavor.

If you like a little heat, add a pinch of red pepper flakes to the sauce before baking. You can also use a mix of cheeses, such as fontina or provolone, in place of the mozzarella for a different flavor profile.

Variations

• Add Chicken: Stir in 2 cups of shredded rotisserie chicken after the cream cheese melts for a heartier meal. The chicken adds protein and makes it a complete dinner.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the garlic for a spicy version. Top with extra red pepper flakes before serving.
• Vegetarian: Use vegetable broth instead of chicken broth to make this dish vegetarian. The rest of the ingredients are already vegetarian-friendly.
• Cheese Swap: Replace half of the mozzarella with provolone or fontina for a different cheese flavor. Add a sprinkle of smoked Gouda for a smoky twist.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken, so add a splash of broth when reheating.

Freezer

Freeze the unbaked casserole for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 10 minutes.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a skillet over medium-low heat with a splash of broth until hot.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, so add a splash of broth or water when reheating to restore the creamy consistency.

Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally, until heated through.

You can assemble the entire dish up to a day in advance. Prepare the recipe through step 4, but do not bake. Cover the skillet with foil and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding 5 to 10 minutes to the baking time if needed.

Serving ideas

Serve this gnocchi bake straight from the skillet for a casual, family-style meal. It pairs well with a simple green salad and some crusty bread to soak up the extra sauce. For a game-day spread, set it out with other appetizers like wings or sliders, and let guests scoop out their own portions.

Garnish with fresh chopped parsley or basil if you have it, and offer red pepper flakes on the side for those who like a little heat.

This dish is hearty enough to be a main course, but it also works as a side dish alongside grilled chicken or steak. Leftovers are delicious the next day, served cold or reheated.

Frequently asked questions

Recipe card

One-Skillet Spinach Artichoke Gnocchi Bake

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 2 tbsp unsalted butter
• 200 g canned artichoke hearts, drained and chopped
• 150 g fresh baby spinach
• 4 cloves garlic, minced
• 150 g cream cheese, softened
• 80 g sour cream
• 500 g store-bought potato gnocchi
• 150 ml chicken broth
• 150 g shredded mozzarella cheese
• 50 g grated Parmesan cheese
• red pepper flakes, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

22 g

Carbohydrates

58 g

Fat

33 g

Automatic estimate from the ingredient list, not laboratory-verified.