Name: One-Pan Creamy Spinach-Artichoke Gnocchi
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil -; 2 tbsp. unsalted butter -; 1 small yellow onion, chopped -; 4 cloves garlic, finely chopped -; 1 1/2 tsp. kosher salt -; 1/4 tsp. crushed red pepper flakes -; 1 lb. potato gnocchi -; 10 oz. baby spinach -; 1 tbsp. drained capers (optional) -; 1 c. low-sodium chicken stock and/or vegetable stock -; 1/2 c. dry white wine -; 1 (12-oz.) jar marinated, quartered artichoke hearts, drained -; 3/4 c. heavy cream -; 1/4 c. chopped fresh basil, plus more for serving -; 1/4 c. finely grated Parmesan -; 4 oz. Fontina, Asiago, or Provolone, shredded -

One-Pan Creamy Spinach-Artichoke Gnocchi

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - One-Pan Creamy Spinach-Artichoke Gnocchi

1. 2 tbsp. extra-virgin olive oil -

2. 2 tbsp. unsalted butter -

3. 1 small yellow onion, chopped -

4. 4 cloves garlic, finely chopped -

5. 1 1/2 tsp. kosher salt -

6. 1/4 tsp. crushed red pepper flakes -

7. 1 lb. potato gnocchi -

8. 10 oz. baby spinach -

9. 1 tbsp. drained capers (optional) -

10. 1 c. low-sodium chicken stock and/or vegetable stock -

11. 1/2 c. dry white wine -

12. 1 (12-oz.) jar marinated, quartered artichoke hearts, drained -

13. 3/4 c. heavy cream -

14. 1/4 c. chopped fresh basil, plus more for serving -

15. 1/4 c. finely grated Parmesan -

16. 4 oz. Fontina, Asiago, or Provolone, shredded -

How to cook deliciously - One-Pan Creamy Spinach-Artichoke Gnocchi

1. Stage

Preheat oven to 400°. In a large, high-sided, heatproof skillet over medium-high heat, heat oil and butter until butter melts. Add onions, garlic, salt, and red pepper and cook, stirring occasionally, until onions are very soft, 10 to 12 minutes.

2. Stage

Stir in gnocchi, spinach, and capers (if using). Add stock and wine, bring to a simmer, and cook, stirring occasionally, until gnocchi are soft, 4 to 5 minutes. Add artichokes, cream, basil, and Parmesan. Cook, stirring occasionally, until sauce is slightly thickened, 4 to 5 minutes.

3. Stage

Remove from heat and sprinkle with Fontina. Bake until cheese is melted, 8 to 10 minutes. Top with more basil before serving.