Spinach and Artichoke Gnocchi Bake
Spinach and Artichoke Gnocchi Bake is a creamy, comforting dish that combines tender gnocchi with vibrant spinach and artichokes, all enveloped in a rich cheese sauce. Perfect for busy weeknights or gatherings, this one-pan wonder is easy to prepare and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 lb gnocchi (fresh or frozen)
- 4 cups fresh baby spinach
- 1 can (14 oz) marinated artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 2 cups shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large pot of salted boiling water, cook gnocchi according to package instructions until they float (about 2 minutes). Drain and set aside.
- In a mixing bowl, combine softened cream cheese, garlic powder, Italian seasoning, salt, and pepper until smooth.
- Fold in fresh spinach and chopped artichokes into the cream cheese mixture.
- Gently stir in the cooked gnocchi until evenly coated.
- Transfer to the prepared baking dish, top with mozzarella cheese, and bake for 20-25 minutes until golden brown and bubbly.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 358
- Sugar: 3g
- Sodium: 635mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 43mg
Keywords: For added flavor, mix in sun-dried tomatoes or swap spinach for kale. Leftovers can be stored in an airtight container in the fridge for up to three days.