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Spinach and Artichoke Gnocchi Bake

A creamy and delicious one-pan gnocchi bake inspired by the classic spinach and artichoke dip.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Gnocchi Bake
  • 1 16-ounce package potato gnocchi
  • 5 ounces fresh spinach
  • 1 14-ounce can artichoke hearts, drained and chopped
  • 8 ounces cream cheese softened
  • 1/2 cup heavy cream
  • 1/4 cup vegetable broth
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
For Garnish (Optional)
  • Fresh parsley chopped

Method
 

Preheat and Prepare
  1. Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish.
Make the Sauce
  1. In a large bowl, whisk together softened cream cheese, heavy cream, and vegetable broth until smooth. Stir in minced garlic, salt, pepper, and red pepper flakes.
Combine Ingredients
  1. Add uncooked gnocchi, chopped artichoke hearts, and fresh spinach to the sauce. Stir gently to combine.
Assemble and Bake
  1. Pour the mixture into the prepared baking dish. Top with shredded mozzarella and grated Parmesan cheese.
Bake
  1. Bake for 20-25 minutes, until bubbly and golden. Broil for 1-2 minutes for a crispier top.
Rest and Serve
  1. Let it rest for a few minutes before serving. Garnish with fresh parsley, if desired.

Notes

For a richer flavor, use a combination of Gruyère and mozzarella cheese. Ensure the cream cheese is fully softened to prevent lumps in the sauce.