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- 1 lb potato gnocchi - 1 cup fresh spinach, chopped - 1 cup frozen artichoke hearts, thawed and roughly chopped - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - ½ teaspoon chili flakes (optional) - Salt and pepper, to taste - 1 tablespoon olive oil - ½ cup breadcrumbs (for topping) - Fresh parsley, chopped (for garnish) This dish starts with gnocchi, a soft Italian dumpling made from potatoes. It adds a fun texture and fills you up. Next, fresh spinach adds a bright green color and healthy nutrients. Frozen artichokes bring a unique flavor, making this bake special. For the creamy base, we use cream cheese and sour cream. These ingredients make the dish rich and smooth. Mozzarella and Parmesan cheese add a gooey, cheesy topping that melts perfectly in the oven. Seasonings play a big role too. Garlic brings a bold taste, and onion powder adds depth. Chili flakes give a slight kick, but you can skip them if you prefer mild flavors. A bit of salt and pepper rounds out the taste. Finally, we drizzle olive oil for a bit of richness and crisp the top with breadcrumbs. It gives the bake a crunchy texture that contrasts nicely with the creamy filling. Fresh parsley on top adds a pop of color and flavor. Each ingredient shines, making your Spinach Artichoke Gnocchi Bake a true comfort dish. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This warm temperature helps the dish cook evenly and become bubbly. 2. Boil the gnocchi. In a large pot of boiling salted water, add 1 lb of potato gnocchi. Cook them until they float to the top, about 2-3 minutes. Once done, drain and set aside. Gnocchi are light and fluffy, making them perfect for this dish. 3. Sauté the garlic and spinach. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute until you smell the aroma. Then, stir in 1 cup of chopped fresh spinach. Cook for another 2-3 minutes until it wilts. This step brings out the flavors. 4. Mix the cream cheese and other ingredients. In a mixing bowl, combine 1 cup of softened cream cheese, 1 cup of sour cream, 1 teaspoon of onion powder, and ½ teaspoon of chili flakes (if you want some heat). Add half of the shredded mozzarella and grated Parmesan cheese. Season with salt and pepper to taste. This creamy mixture binds everything together. 1. Combine the gnocchi with the vegetable mixture. Gently fold the cooked gnocchi, sautéed spinach, and artichoke hearts into the cream cheese mixture until everything is well coated. This will create a delicious and rich filling. 2. Transfer to the baking dish. Take the gnocchi mixture and pour it into a greased 9x13 inch baking dish. Spread it evenly to ensure even cooking. 3. Top with cheese and breadcrumbs. Sprinkle the remaining mozzarella, Parmesan cheese, and ½ cup of breadcrumbs over the top. This will create a crispy, golden crust when baked. 1. Bake the dish. Place the baking dish in the preheated oven and bake for about 25-30 minutes. You want it to be bubbly and golden on top. 2. Final touches and garnishing. Once done, remove it from the oven and let it sit for 5 minutes. This resting time helps set the dish. Before serving, garnish with freshly chopped parsley for a pop of color and flavor. To cook gnocchi, use a big pot with salted water. Bring it to a boil. When you add the gnocchi, watch for them to float. This means they are ready, usually in about 2-3 minutes. Drain them well to avoid water in your bake. To keep your dish from being too watery, avoid overcooking the spinach. Cook it just until it wilts. Also, make sure to thoroughly drain the artichoke hearts. If needed, you can pat them dry with a paper towel. This helps keep the bake creamy, not soggy. For added flavor, try herbs like basil, oregano, or thyme. Fresh herbs can really lift the dish. You can also add a pinch of nutmeg for warmth. If you want to change the cheese, consider using goat cheese or feta. They give a tangy twist and a different texture. For a creamy feel, cream cheese works great. Mix and match to find your favorite taste! Pro Tips Use Fresh Spinach: Fresh spinach not only adds vibrant color but also enhances the flavor profile of the dish. You can substitute with frozen spinach, but make sure to thaw and drain it well to avoid excess moisture. Perfectly Cooked Gnocchi: Be careful not to overcook the gnocchi. They should be cooked until they float to the top, which indicates they are done. Overcooking can lead to a mushy texture. Customize the Cheese: Feel free to mix different types of cheese based on your preference. Adding a bit of goat cheese or feta can introduce a unique flavor to the dish. Breadcrumb Topping: For an extra crunch, consider using panko breadcrumbs instead of regular breadcrumbs. You can also mix in some herbs or grated Parmesan to elevate the topping. {{image_2}} To make this dish fit your needs, try some swaps. If you need gluten-free options, use gluten-free gnocchi. Many brands offer this choice, so look for one that you like. For those who avoid dairy, you can use cashew cream in place of cream cheese. A dairy-free sour cream is also a good option. Many stores carry these alternatives, making it easy to adapt the dish. You can add more taste to your Spinach Artichoke Gnocchi Bake. For a protein boost, try adding cooked chicken or shrimp. Simply cook the protein separately and mix it in with the gnocchi and veggies. This way, you get a heartier meal. You can also toss in other vegetables. Bell peppers, mushrooms, or even zucchini work great. Just chop them up and sauté them with the spinach and garlic. This adds color and flavor to your dish. Feel free to experiment with your favorite veggies! After you enjoy your Spinach Artichoke Gnocchi Bake, store any leftovers in an airtight container. This keeps the dish fresh and tasty. Place it in the fridge as soon as it cools. It will stay good for about 3 to 4 days. You can freeze the unbaked dish for later. To do this, prepare the gnocchi mixture as normal but don’t bake it. Instead, cover it tightly with plastic wrap and foil. This helps prevent freezer burn. It can last up to 2 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Bake it as usual, but add an extra 10 minutes to the baking time. Check the center to ensure it's hot and bubbly. Enjoy your comforting dish again! Yes, you can prepare this dish ahead of time. Cook the gnocchi and mix it with the spinach and artichoke blend. Then, place it in a baking dish. Cover it and store in the fridge. You can bake it the next day. Just add a few extra minutes to the baking time. This dish pairs well with a light salad. A fresh green salad with a vinaigrette is a great choice. You might also enjoy garlic bread on the side. It complements the creamy texture of the bake. The dish is ready when the top is golden and bubbly. You can check it by inserting a knife in the center. If it comes out hot, the dish is done. Let it cool for a few minutes before serving. This helps the flavors settle. This blog post covered a delicious Spinach Artichoke Gnocchi Bake. We explored key ingredients like gnocchi, creamy cheeses, and tasty seasonings. I provided step-by-step instructions that make cooking easy and enjoyable. You learned valuable tips to enhance flavor and storage advice for leftovers. Cooking this dish lets you experiment with unique variations. Have fun adding your favorite proteins or veggies. This meal is perfect for gatherings or a cozy night in. Enjoy every bite and share it with loved ones.

Savory Spinach Artichoke Gnocchi Bake

A delicious and creamy bake featuring gnocchi, spinach, and artichokes, topped with melted cheese and breadcrumbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb potato gnocchi
  • 1 cup fresh spinach, chopped
  • 1 cup frozen artichoke hearts, thawed and roughly chopped
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 0.5 teaspoon chili flakes (optional)
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 0.5 cup breadcrumbs (for topping)
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot of boiling salted water, cook the gnocchi according to package instructions until they float to the top, about 2-3 minutes. Drain and set aside.
  • In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Add the chopped artichokes and mix well.
  • In a mixing bowl, combine the cream cheese, sour cream, onion powder, chili flakes (if using), and half of the mozzarella and Parmesan cheese. Season with salt and pepper to taste.
  • Fold the cooked gnocchi, sautéed spinach, and artichoke mixture into the cream cheese mixture until everything is well coated.
  • Transfer the gnocchi mixture to a greased 9x13 inch baking dish. Spread evenly.
  • Sprinkle the remaining mozzarella, Parmesan cheese, and breadcrumbs over the top.
  • Bake in the preheated oven for about 25-30 minutes or until bubbly and golden on top.
  • Once done, remove from the oven and let it sit for 5 minutes. Garnish with freshly chopped parsley before serving.

Notes

Let the dish sit for a few minutes before serving for easier slicing.
Keyword artichoke, bake, cheesy, gnocchi, spinach