Spinach and Artichoke Gnocchi Bake: A Creamy One-Pan Wonder
If you’re craving comfort food that’s both quick and satisfying, look no further than this Spinach and Artichoke Gnocchi Bake: A Creamy One-Pan Wonder. This delightful dish features tender gnocchi enveloped in a luscious cream sauce, complemented by vibrant spinach and artichokes, all topped with melty gouda cheese. Perfect for busy weeknights or casual gatherings, this recipe comes together in just 30 minutes, ensuring you spend less time cooking and more time enjoying your meal. With its rich flavors and creamy textures, this gnocchi bake is bound to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 500g (1 lb) gnocchi
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup cream
- 1 cup vegetable stock or water
- 2 cups baby spinach, washed
- 1 cup marinated artichokes, drained and chopped
- 1/4 cup basil pesto
- 1 cup gouda cheese, grated
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pan over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic, oregano, and basil; cook for an additional minute until fragrant.
- Pour in the cream and vegetable stock (or water), stirring to combine. Bring to a gentle simmer.
- Add baby spinach and chopped artichokes; allow to wilt.
- Gently mix in the gnocchi and basil pesto until evenly coated.
- Top with grated gouda cheese and transfer to the preheated oven.
- Bake for about 15 minutes until golden brown and bubbly.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg