Spinach and Artichoke Gnocchi Bake is a creamy, cozy dinner with a lighter twist. Perfect for easy make-ahead meals.

This is an image of spinach and artichoke gnocchi in a casserole dish with a spoon resting in the dish.
Screenshot
This is an image of spinach and artichoke gnocchi in a casserole dish with a spoon resting in the dish.

Spinach and Artichoke Gnocchi Bake

Taylor Jackzen
This Spinach and Artichoke Gnocchi Bake is everything you love about the classic dip, turned into a creamy, comforting dinner. It’s easy to make, lighter than you’d expect, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 16–20 oz package potato gnocchi
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 14 oz can artichoke hearts, drained & chopped
  • 3 cups fresh spinach
  • ½ cup cottage cheese
  • ½ cup heavy cream
  • ¾ cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • ½ tsp salt
  • ½ tsp black pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions, then drain and set aside.
  • In a large skillet over medium heat, add olive oil and garlic. Cook for about 30 seconds, until fragrant.
  • Add chopped artichokes and cook for 2–3 minutes.
  • Stir in spinach and cook until wilted.
  • Reduce heat to low. Add heavy cream and cottage cheese, stirring until combined.
  • Stir in parmesan cheese, salt, pepper, and red pepper flakes (if using).
  • Add the cooked gnocchi to the skillet and gently toss to coat in the sauce.
  • Transfer mixture to a greased baking dish. Top with mozzarella and a sprinkle of parmesan.
  • Bake at 375°F for 20–25 minutes, until bubbly and lightly golden on top.
  • Let cool slightly, then serve warm.