Next Post
Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce.
This post may contain affiliate links, please see our privacy policy for details.
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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I have a jar of artichoke pesto…how can I incorporate this into this dish?
Hey Brenda,
I have never used that, but I would mix it right in. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so good and easy!! I used the cauliflower Gnocchi from TJ’s as I had that on hand and added some shredded chicken and sundried tomatoes as i use them any excuse I can 🙂 Will most definitely be making this again!
Hey Lisa,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
I was wondering what cheese could be used instead of provolone or fontina, not a fan of either haha.
Hey Addison,
Really any cheeses that you like will work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this today and it was delicious!
Hey Saumya,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
WOW. Just made this the other night and it was INCREDIBLE. I didn’t have coconut, whole milk or cream on hand, so I did a mix of plain greek yogurt and 1% milk and it worked amazing. My only “problem” was I foolishly added all of the lemon juice at the end at once without tasting 🙂 Next time, I’ll only had half (or do it casually so it isn’t overpowering). Will definitely be keeping this one in my repertoire!! So easy and so incredibly delicious!
Hey Jackie,
Thanks so much for making the recipe, I am thrilled that it was enjoyed! xTieghan
I’ve made this once for adults and it was absolutely wonderful. Now I am craving it, but have a few teenagers in the house who will wince at the artichokes. Do you think I could substitute broccoli somehow? I’m wondering if I could add steamed or roasted broccoli when the artichokes go in? Thanks for the recipe and any advice for altering it a bit for those who won’t eat artichokes!
Hey Kate,
Sure I think that would be a great idea! I hope the kids love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This was fantastic!! We loved everything about it. I subbed Rainbow Chard that I had on hand served it with crusty bread and a salad. What a great vegetarian option. I am really loving having found your site. This is the second recipe we tried and tonight is the sticky pomegranate chicken and squash. My hats off to you!
Thank you so much for trying this one!! I am really glad this turned out so amazing for you! xTieghan
This was a super easy recipe! I made it less than an hour. I had the following subs: only 1/2 the amount of recommend artichoke; half and half; and a little less than 16oz gnocchi. I left out the wine because my only open bottle was red. I also used a full teaspoon of red pepper flakes bc I love flavor and often times recipes feel so underseasoned to me. While it was in the oven, I made some butter-poached lobster and mixed it in once it was out. So good! Just wish I had some of bread for the rest of the sauce. Potato chips will have to do 😉
Hi Ashley! I am really glad this recipe turned out so well for you! Thank you for trying it! xTieghan
Kind of yucky. Not sure why I am giving 2 stars. I guess because the recipe has given me ideas on how to improve. The problem with this recipe is that there is just way too much going on:fennel ? Pesto? Wine? Lemon? The tang of marinated artichokes? Something has to go. I should have listened to my instincts and left the wine and fennel out and used plain artichokes. Maybe that will help.
Hi Carol! I am sorry this recipe did not work for you. If there is anything I can help with, please let me know! xTieghan
We absolutely loved this dish. It came together quickly. The flavors are delicious. I used chicken broth in place of the water and added some bacon lardons and sliced mushrooms. It’s very saucy, so a nice crusty bread comes in handy. Thank you.
Wow yes! I am really glad this recipe turned out so amazing for you, Elaine! Thank you! xTieghan
If I want to make this into a vegan dish!
Do you need help to? Let me know! xTieghan
Hi there! This recipe looks delicious. Could I sub thawed and drained frozen spinach in place of fresh? I have some to use up. Thank you!
Thank you so much Lauren!! xTieghan
We really enjoyed this! I added in asparagus to give extra veggies. I would add some more seasoning and more cheese to make it even more wonderful!
Thank you so much Brooke! I am so glad this turned out so well for you! xTieghan
I made this tonight – I used fat free half and half instead of cream, and added parm but didn’t put in the oven. Too hot. Truly a meal ready in half an hour and delicious! Another winner, loved it. Thank you!
Thank you so much Lori!! I am really glad it turned out so well for you! xTieghan
Hi! This looks delightful! Can we use homemade fresh gnocchi or it is best to stick with store bought for this recipe?
Thanks! Can’t wait to try this!
Bree
Hi Bree,
You could use homemade gnocchi for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan