Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi.
Spinach and artichoke dip, mixed with pillowy potato gnocchi, herbs, spices, and a rich creamy sauce!
Ingredients
- 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
Instructions
-
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.
Recipe Notes
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.
Our Favorite Recipes
Party Size Italian Melt.
Now I want to have this for lunch…
Haha I hope you try this Ruth! Thank you! xTieghan
Looks fabulous! Wanting to make this tomorrow for my book club. What can I do ahead of time to make it easier when guests are there? Thanks!
Hi! You can make the entire dish through step 2 ahead of time. Just cover and chill in the fridge, then bake when guest arrive. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
What is your favorite brand of gnocchi? I have tried and couple and just can’t seem to find one that is really delicious!
HI! I use DeLallo brand gnocchi. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Love these one skillet dishes! Do you think it will still be good without the cheese? I don’t eat dairy although the rest of my family does. Thanks!
HI! I am sure this will be great minus the cheese. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Can’t wait to make this because it looks beyond delicious!! I am so glad you mention alternatives when it comes to ingredients, not with this recipe, but with any and all your recipes. They are so simple and so easy to go from meaty to vegan or whatever..so glad I found your website months ago!! YOU ROCK!!!!!!
Aw you are too sweet! I am so glad you have been loving recipes like this! Thank you! xTieghan
When do you add the kale/spinach? Thanks!
Hi Kristen! recipe is all fixed, sorry about that! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I’m just finishing making this, and thought I must’ve missed the step of adding the spinach. I think it might have been forgotten, unless I need glasses. Otherwise…THIS IS SO GOOD! Better than a restaurant would serve. Thank you so much for giving us your amazing recipes!
Thank you Summer! I am so glad this recipe turned out so well for you! I hope you love it more with the spinach haha! xTieghan
I’m with Kirstin. Making this NOW and the recipe NEVER says when to add the greens. (Spinach and Kale)
I went back to the Blog and it says to add when you put in the pasta. Please Revise Teighan. Thanks!
Hi Deanna,
recipe has been revised. So sorry about that! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I didn’t have a chance to take a picture but this recipe was amazing! I was actually thinking I might add chicken next time since my husband is such a meat person. Thanks for yet another amazing, tasty recipe!
Thank you so much Brittany! That is so amazing to hear! xTieghan
Kirstin, Summer & Deanna…It states in the directions to stir in the gnocchi, spinach or kale, wine & 1 cup water.
Would this work with Trader Joe’s cauliflower gnocchi?
Hi Joan, I have not tested it, but I am sure that would probably work great. Love the idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This recipe looks amazing! I recently had to go dairy free ? – any recommendations for replacing the cheese to top the gnocchi? Or would be to ok to make without this step? Thank you!
Hey Courtney! I would just make minus the cheese on top. The gnocchi will still be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made this last night.
KEEPER!!! super quick and easy but loaded with flavor
whole family loved it, fighting over who gets the leftovers for lunch today ?
Haha that is too amazing! I am so glad you all loved this Kim! xTieghan
Wow. Looks delicious! I’m making this this weekend and I’ll be adding about 4 slices of crumbled bacon. Thanks so much!?
Hi Sandy! I hope you love this! Thank you! xTieghan
Hi Tiegan,
Made this tonight and got kind of hung up on when to put in the spinach. It’s not there. I did it right at the end before the oven and turned out great. But thought you would want to know it is missing in the instructions. Thanks for another great dinner!
Thanks for ano
Hi Bruce! I am so happy to hear that this recipe turned out so well for you! Thank you so much for trying it! xTieghan
This recipe is…WOW! My husband who is a meat & potatoes guy and would did believe there was coconut milk in it absolutely loved it. I ❤️ your recipes! Keep them coming! ?
Thank you so much Jenni! I am so glad you both loved this recipe! xTieghan
Leslie, when I printed out this recipe on 2-5, the directions did not include when to put the spinach/kale in. Thanks, Tieghan, for correcting it. I ended up putting the spinach in with the coconut milk, pesto, and artichokes, and it turned out great. I will definitely make this again. I made the Garlic Butter Shrimp Pad Thai the night before, which was also delicious. I think I’m on a roll.
Thank you Pat! I am glad this turned out so well for you! xTieghan
Made this tonight! I prefer roasted gnocchi so I roasted it before adding to the Dutch oven. Another great meatless meal!
Thank you so much Morgan!! I am so glad this turned out so well for you! xTieghan
I made this last night and couldn’t believe how creamy it was with no milk products! My husband was obsessed! Made as is and the fresh basil and lemon on top was amazing! Thanks for this one!
Hi Yesenia! Thank you so much for trying this recipe! I am so glad it turned out so well for you! xTieghan
I made this recipe and your last popcorn cajun chicken. It’s sooooo good! Thank you!
Thank you!! xTieghan
This dish is absolutely delicious! Thank you so much!
Thank you Mary!! xTieghan
OMG! I’m in love with this creamy gnocchi dish (swoon). It is baked melty cheesy, pesto-y goodness. It’s seriously crazy good. I added about 1.5 lbs cubed and seared chicken breast when I added the garlic and spices, for the added protein. I’ve been thinking about this dish since last week and it was every bit as good as imagined, it is just delicious 🙂 And my family devoured it. Thank you!!
Thank you Kristen! That is so amazing to hear! xTieghan
Made this for dinner tonight and it was SO good! My husband requested it he added to the “make again” rotation!
Wow yes!! That is so amazing! Thank you Sarah! xTieghan
I made this using TJ’s cauliflower gnocchi and it turned out amazing! I also subbed herb goat cheese for the fontina/provolone and it worked great too. Thanks for another easy delicious meal!
Amazing! Thank you so much for trying this Angelina! xTieghan
Hi there! I find I have trouble with my coconut milk separating when I cook with it. Any tips on how to prevent this? Thanks in advance!
Hey Caroline, what brand coconut milk are you using? Brands can very greatly. I recommend using Whole Foods 365 or Thrive Market coconut milk. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made this for supper and it was great! I did sub in roasted broccoli since I had some languishing in the fridge. I added some sun dried tomatoes for colour and pine nuts for a flourish on top. Delicious!
Yum! I am so glad you enjoyed this Terri! Thank you! xTieghan
This recipe came out fantastic and took less than 20 minutes to cook! Ladies, if you wanna cook your man a nice meal at home, use this recipe!
So glad this turned out so well for the two of you! Thank you so much Ashley!
This was delicious!
Thank you Sarah! xTieghan
This was amazing and so easy
Thank you so much Nancy! xTieghan
Made this for our dinner on a cold snowy day on Ontario. Easy dish that’s delicious!! I think I will serve it with garlic lemon roasted chicken next time. Loads of flavour
Yes!! So glad you enjoyed this! Thank you Susan! xTieghan
I made this tonight as a side, served with a local sausage. I made 2 versions. One, exactly as your recipes says and one exchanging the gnocchi with cauliflower (I’m taking a break from root veggies). Both were very delicious. The playful melody of flavors work beautiful together, each bite leaves you wanting more. YUM! Family approved!!!!! Looking forward to trying many more recipes. Thank you!
Thank you Kemberly! I am so glad this turned out so well for you! xTieghan
Love all of your recipes and love, love, love trying them all! Do you think I could sub nutritional yeast in this one? I’m not sure if I’d use the same amount, less, etc or how it would taste comparatively. Thank you in advance! ??
Hi Jillian! I am so glad you have been loving my recipes!! I haven’t worked with nutritional yeast much and not in this recipe, so I don’t feel confident in recommending it! If you do try, please let me know! xTieghan
Made this for my extended family on a weekend trip to the city.
Scrumptious!
Thank you so much Marcello! How sweet! xTieghan
I doubled this recipe and made it for a fun lunch with friends. It was easy, fast, very yummy – just perfect! I am going to try it with chimichurri instead of pesto next time just to shake it up. Easy to make vegan too if necessary. Thank you for all your terrific recipes. I’m making the Broccoli Cheddar Hand Pies next.
Thank you so much Sheryl! I am so glad this turned out so well for you! xTieghan
Delicious! My one almost two year old son wouldn’t stop saying, “Mooore gnocchi, mooore gnocchi!” This was also my husbands first introduction to gnocchi and he was a big fan!
Hi Chrissy! I am so glad this turned out so well for you and your family! Thank you! xTieghan
Hi Tieghan! Do you think I could substitute Trader Joe’s cauliflower gnocchi with the same results?
Thanks,
Hey Danna! I am sure TJ’s cauli gnocchi will be great. Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was so good! I’m a teenager and have VERY little cooking experience and this recipe was pretty easy and very fun! My family was very impressed, I even made homemade gnocchi!
Wow that is so amazing! Thank you so much Grace! xTieghan
So delicious!
Thank you Sarah! xTieghan
This is just SO good! You are truly a gem, especially while we are cooking at home for every single meal right now. So many great recipes. Thank You!
Thank you Nicolle! xTieghan
This skillet was amazing! Thank you! Can’t wait to make it again!
Thank you so much Whitney! I am really glad this one turned out so well for you! xTieghan
Has anyone tried this with mozzarella instead? Thanks!
Hi Sarah,
You could totally use mozzarella! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I absolutely loved this meal! I made this in mid-March and where I live its still chilly in March. It was the perfect balance of heart warming with the potato gnocchi but kept it fresh & bright with the spinach, pesto, and lemon. It was so exactly what I wanted for an early spring dinner! Definitely making this one again!
Hi Stephanie! I am so glad this recipe turned out so well for you! Thank you so much for trying it! I hope you are staying well! xTieghan
Love love love your recipes!
The flavors in this were amazing! I used fresh pesto. But the gnocchi were a bit soggy and reminded me off tteokbokki. Any tips on how to avoid this?
Hi Victoria,
Next time try toasting the gnocchi with the garlic and other seasonings first. I hope this helps! xTieghan
Will this work as a camping dish?
In other words – can I make it without putting it in the oven?
Thank you!
Hi Sarah,
That should be okay to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Great recipe for a cold day outside
Yes it is! I am really glad you enjoyed this one! 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
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
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
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
If I want to make this into a vegan dish!
Do you need help to? 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
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
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
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
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
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 made this today and it was delicious!
Hey Saumya,
I am thrilled that you enjoyed the 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
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 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
Do you think this would work with frozen cauliflower gnocchi?
Hey Debbie,
Yes, I think that would work well here. I hope you enjoy the recipe, let me know how it turns out! xTieghan
This was easy AND delicious!!! I added a container of fresh mushrooms and sliced Roma tomatoes….BEST ADDITION EVER. Didn’t change anything else about the recipe. My husband said it was one of the best dishes I’ve ever made. Going in my top 5 for sure!
Hey Jane,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
Curious if you’ve tried this with zucchini noodles in place of the gnocchi?
Hey there,
Sorry I have not given this a try! Let me know how it turns out:) xTieghan
Made this tonight and it was very good. I did leave out the fennel seeds as I didn’t have any. I used Nut Pods vs. the heavy cream or coconut milk, worked out great. Next time I would swap in parm cheese for the topping, add lots of mushrooms and not add spinach until later as the color get a bit drab and yucky and the spinach wilts so quickly no need to cook that long. Certainly going to make again! Great meatless meal for sure!
Hey Lisa,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan
So yummy! Perfect Sunday night dinner or Meatless Monday meal. My family loves it!
Hey Vicki,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan
My husband loved this recipe! That means I give it 5 stars! Coconut milk is my go to now for creamy dishes. Thanks! I could have eaten the whole dish by myself. Didn’t have fennel, but it was still amazing.
Hey Sue,
Thanks a lot for making this recipe, I am so glad it was enjoyed. Happy Sunday! xTieghan
I made this with frozen gnocchi and boiled it first (package instructions) and I found the gnocchi to get soggy once I added it to the recipe. Do you recommend that I put sauté the frozen gnocchi next time instead of boiling it beforehand?
Thank you!
Hey Julia,
Next time I would recommend using uncooked, fresh potato gnocchi and following the recipe as is:) I hope this helps! xTieghan
I only have white cheddar or Parmesan. I plan to make this but don’t want to buy more cheese. Which do you recommend? Or mix them? Thanks can’t wait to try this.
Hey Courtney,
I would use a mix! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have gone to this page about 5000 times and now its finally time to comment. This is one of our family’s go -tos! everyone loves it and its not a tough meal. I always have the ingredients on hand now just in case its Monday and I need it lol. Thanks for this one!
Hey Hannah,
I am delighted that this recipe was enjoyed, thanks so much for making it!! xTieghan
You are my go to for dinner, and I’m never disappointed. I love gnocchi and spinach artichoke dip, so this was a match made it heaven.
Hey Suzanne,
Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Happy Friday! xTieghan