This one Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi is the perfect cozy dinner. Inspired by the flavors of Tuscany, this simple, hearty dish is so delicious! Think spinach and artichoke dip, but with the addition of pillowy potato gnocchi, Italian herbs and spices, and a rich creamy sauce. Truly one of those all-in-one dinners that everyone at the table will love. Great for a weeknight, but equally fancy enough to serve at a gathering with friends or family. You can’t go wrong with this Italian skillet dinner.
I often get asked if I ever have times when I’m feeling uninspired, lacking in motivation, or just having an off week. The answer is easy, yes, of course. And I am currently having one of those weeks! A week when it feels as though everything I am creating is just blah. I have all the motivation and the ideas, but when it comes to execution, I just can’t seem to get it right. It’s not the easiest, but as a creative person who needs to create literally every single day, I also know it comes with the territory. I might be struggling a little now, but I know this phase will pass. I just have to keep going and wake up each morning with a new mindset. Keep trying!
My point? When I’m feeling a little defeated and in need of comfort, I turn to recipes like this gnocchi. I made this the other week, after what felt like one bad recipe after another. From the second I had the ingredients jotted down in my notebook, I knew I was going to love this.
How could I not? Creamy sauce? Pesto? Spinach? Artichokes? Italian herbs and spices?
All the things I love most. And just one skillet, thirty minutes, and mostly pantry staple ingredients. Sometimes it takes a little more effort to come up with recipes I think are beneficial to share. But it’s worth it, I could not love this creamy gnocchi more.
Here are the details.
This all comes together really quickly. As you can guess, you need only one skillet and really just a handful of ingredients. Most of which you may already have on hand.
To start, cook together the onions with garlic, oregano, and fennel. This is key…you want to add the dried herbs with the garlic to really help infuse flavor into the oil. As soon as the herbs and spices hit the oil, you’ll immediately smell them…and it’s perfect. Do not skip this step. It’s where all the flavor comes into play.
Next, toss in the gnocchi and either fresh baby spinach or kale. I’ve personally used both and either one is great, so use what you like best. Next, pour in some white wine and water. Bring this to a boil, stir in some coconut milk (cream or whole milk are wonderful substitutes), basil pesto, and artichokes. Now add a good handful of shredded provolone cheese. Bake until the cheese is melted and the sauce is bubbling up…and your kitchen is smelling amazing.
Done. Just top with fresh lemon and basil. So simple, but so perfect.
Some helpful tips/substitutes…
I love using a cast-iron skillet, but any oven-safe skillet or even dutch oven works great. If you don’t have a skillet that can go from the stovetop to the oven, simply transfer the gnocchi and sauce to a baking dish, then add the cheese and kale.
As mentioned, if you don’t love spinach, you can also use kale. If you use kale, I’d recommend adding it a few minutes before the gnocchi, tossing it with the olive oil in the skillet, and cooking until it starts to wilt. Then, add the gnocchi. This will help to break down the kale a little more.
Not a wine drinker? No problem, you can just use an equal amount of water in place of the wine.
I like using coconut milk as a creamy, non-dairy creamer. I find it creates a really creamy, but not heavy sauce, and doesn’t leave behind any coconut flavor. Of course, if you prefer you can use heavy cream or whole milk. Use what’s best for you!
I know skillet dinners can get a little boring, but this is anything but boring. The sauce is creamy, hinted with garlic, herbs, and all the Italian flavors we love most. The gnocchi is soft and pillowy and pairs perfectly with the classic combo of spinach and artichokes.
This is everything you’d expect from a dinner that requires hours of hands-on time, but instead takes under an hour from start to finish. I can serve this up on busy weeknights, but it’s special enough for the weekend too. I’ll be remaking this one for the fam this week…with an added side of crusty bread for scooping up that delicious excess sauce.
Looking for other one-skillet dinner ideas…check out these.
If you make this skillet baked creamy pesto spinach and artichoke gnocchi, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi.
Calories Per Serving: 449 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 tablespoons extra virgin olive oil
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced or grated
- 1 teaspoon dried oregano
- 1 teaspoon fennel seed
- 1/4-1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 1 pound uncooked potato gnocchi
- 3 cups fresh baby spinach or roughly torn kale
- 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 3/4 cup canned full fat coconut milk, heavy cream, or whole milk
- 1/3 cup basil pesto homemade or store-bought
- 1 jar (12 ounce) marinated, quartered artichokes, drained
- 1/2 cup shredded provolone or fontina cheese
- zest and juice of 1 lemon
- fresh basil, for serving
- 1. Preheat the oven to 400 degrees F.2. Heat olive oil in a large oven-safe skillet set over medium-high heat. When the oil is shimmering, add the onion, cooking until fragrant, about 5 minutes. Add the garlic, oregano, fennel seed, and crushed red pepper flakes, cooking until lightly golden, 2-3 minutes. Stir in the gnocchi, spinach or kale, wine, and 1 cup water. Season with salt and pepper. Bring to a boil, cook 3-5 minutes, until the gnocchi is soft. Add the cream, pesto, and artichokes, cooking another 5 minutes. Remove from the heat. Top with cheese. 3. Transfer to the oven and cook, uncovered for 10 minutes, until the cheese is melted and the sauce is bubbling. Serve topped with lemon zest and juice, and basil, if desired.
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If you don't cook with wine: you can use and equal amount of water. NOTE: Using Coconut Milk: does not add any coconut flavor.