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Creamy Spinach and Artichoke Gnocchi – Turn the classic spinach and artichoke dip into a creamy and comforting pasta dinner, that is quick and easy any night of the week!
The holidays are over, 2015 has started, and the Super Bowl is over. It seems like things should start slowing down a little. But it isn’t, life is just as busy as ever. School, work, sports, practices, homework and more seem to keep us busy every day of the week. The homework. My son is in 4th grade. He has a reasonable amount of homework each night, certain days he has a ton, other days not as much.
But what is it about kids and homework? He can not seem to remember that yesterday he only had 5 minutes worth of work, and got to play pretty much all night. So the fact that he has 45 minutes tonight isn’t that bad. And if he would spend less time complaining about it, he would be done already!
Anyway. Busy weeknights mean that I need to have quick dinner recipes in my arsenal, so I am ready. Recipes like Swedish Meatballs, Sausage Pasta Skillet and this creamy spinach and artichoke gnocchi are perfect. This just happens to be meat-free, but you could easily add chicken to bulk it up for your family. You can also make it ahead and have it in the freezer ready for you.
Spinach and artichoke dip is a classic, and one of my families favorites. It is rare that we actually make the dip, so I thought why not turn it into a dinner, that we can enjoy more often. I used fresh spinach, because that is what I had on hand, but frozen would work equally well. Along with jarred artichoke hearts, and a package of gnocchi you have just a few staple ingredients to keep on hand, so you can make this spinach and artichoke gnocchi any night of the week.
Spinach Artichoke Gnocchi Recipe
Ingredients
- 32 ounce potato gnocchi, 2 packaged
- 2 tablespoons Olive Oil
- 1 Onion, Finely chopped
- 3 cloves Garlic, minced
- 3 tablespoons All-Purpose Flour
- 2 1/2 cups Milk
- 4 ounces Cream Cheese
- 1/4 cup Parmesan Cheese
- 14 oz artichoke Hearts, chopped
- 1 1/2 cups Spinach, Roughly chopped
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Nutmeg Freshly ground
- 1 teaspoon Crushed Red Pepper Flakes
Instructions
- Cook gnocchi according to the package directions.32 ounce potato gnocchi
- In a large skillet heat 2 Tablespoon olive oil over medium high heat. Add onion, and sauté for a couple minutes, until soft. Add garlic, and cook until fragrant.2 tablespoons Olive Oil, 1 Onion, 3 cloves Garlic
- Mix in flour, and cook until lightly golden. Slowly whisk in milk. Bring to a boil, and allow to thicken slightly.3 tablespoons All-Purpose Flour, 2 1/2 cups Milk
- Add cream cheese and Parmesan cheese. Stir until cheese is completely melted. Add artichoke hearts, spinach, salt, pepper, nutmeg and red pepper flakes. Mix and cook until spinach is starting to wilt.4 ounces Cream Cheese, 1/4 cup Parmesan Cheese, 14 oz artichoke Hearts, 1 1/2 cups Spinach, 1 teaspoon Salt, 1/2 teaspoon Black Pepper, 1/4 teaspoon Nutmeg Freshly ground, 1 teaspoon Crushed Red Pepper Flakes
- Add cooked gnocchi, and stir to evenly coat.
- Serve immediately. Top with additional Parmesan cheese if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh yum! It’s been too long since I’ve had gnocchi and this looks exceptional
WOW!!! You took all my favorites and put into one gorgeous dish! This looks perfect! sharing!!!