Do you love
spinach & artichoke dip? Us too! So much so we’ve been known to eat it all on its own in lieu of a meal. While we’re all for a chip and dip dinner, that’s not the most family-friendly weeknight meal, so we thought, What if we turned it into a pasta dish? We combined everything we love about our favorite dip—spinach, artichokes, cream & cheese—with quick-cooking gnocchi, turning it into an easy meatless dinner that’s loaded with flavor. It’s easy enough for when you’re just craving comfort food (just one pan!), but fancy enough to serve to guests too.
It starts out with sautéing onions and garlic in butter and olive oil. This step builds the flavor of the sauce, so really take the time to get the onions super-soft. Next in goes the spinach, gnocchi, wine, and stock or water that the gnocchi will cook in. We added briney capers here to help cut through all the richness, but if you’re not a fan, feel free to skip. While the gnocchi are simmering, stir to prevent sticking, but also try to keep them in an even layer so they stay submerged in the liquid and cook evenly. Then in goes a luxurious amount of cream, Parmesan, and the other star of the show: artichokes. The recipe calls for marinated artichokes because they’re already flavored with ingredients like garlic and red pepper, but canned or frozen will work in a pinch too.
Ingredients
- 2 tbsp.extra-virgin olive oil
- 2 tbsp.unsalted butter
- 1small yellow onion, chopped
- 4cloves garlic, finely chopped
- 1 1/2 tsp.kosher salt
- 1/4 tsp.crushed red pepper flakes
- 1 lb.potato gnocchi
- 10 oz.baby spinach
- 1 tbsp.drained capers (optional)
- 1 c.low-sodium chicken stock and/or vegetable stock
- 1/2 c.dry white wine
- 1(12-oz.) jar marinated, quartered artichoke hearts, drained
- 3/4 c.heavy cream
- 1/4 c.chopped fresh basil, plus more for serving
- 1/4 c.finely grated Parmesan
- 4 oz.Fontina, Asiago, or Provolone, shredded
Directions
-
- Step 1
Preheat oven to 400°. In a large, high-sided, heatproof skillet over medium-high heat, heat oil and butter until butter melts. Add onions, garlic, salt, and red pepper and cook, stirring occasionally, until onions are very soft, 10 to 12 minutes.
- Step 2Stir in gnocchi, spinach, and capers (if using). Add stock and wine, bring to a simmer, and cook, stirring occasionally, until gnocchi are soft, 4 to 5 minutes. Add artichokes, cream, basil, and Parmesan. Cook, stirring occasionally, until sauce is slightly thickened, 4 to 5 minutes.
- Step 3Remove from heat and sprinkle with Fontina. Bake until cheese is melted, 8 to 10 minutes. Top with more basil before serving.
- Step 1
