Can I use shelf-stable or refrigerated gnocchi for this recipe?

Absolutely! Both shelf-stable and refrigerated gnocchi work perfectly in this recipe. The beauty is that you don't need to pre-boil either type - they go straight into the pan for crisping. Refrigerated gnocchi might crisp up slightly faster, so just keep an eye on them.

How do I prevent my sauce from breaking or becoming grainy?

The key is to remove the pan from heat before adding the cream and feta. Let the residual heat gently warm these ingredients rather than boiling them, which can cause separation. Also, stir constantly when adding the cheese to ensure smooth incorporation.

Can I make this dish vegetarian or vegan?

This dish is already vegetarian! To make it vegan, substitute plant-based butter, use coconut cream instead of heavy cream, and replace the feta with your favorite dairy-free cheese alternative. The flavors will be different but still delicious.

What if I can't find frozen artichoke hearts?

Canned artichoke hearts work too, just drain and rinse them well to remove the briny flavor. Pat them dry before chopping and adding to the recipe. Marinated artichoke hearts can also work if you drain the oil, though they'll add a slightly different flavor profile.

Spinach-Artichoke Gnocchi Skillet with Feta Recipe

Name: Spinach-Artichoke Gnocchi Skillet with Feta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra-virgin olive oil; 3 medium cloves garlic, thinly sliced (about 1 tablespoon); 2 tablespoons unsalted butter; 12 ounces gnocchi (about 2 cups); 1 (5-ounce) package baby spinach; 1 (12-ounce) package frozen artichoke hearts, thawed and chopped (about 2 cups); 1/2 cup heavy cream; 1/2 cup crumbled feta cheese, divided; 2 tablespoons lemon juice; 1 teaspoon Italian seasoning; 1 tablespoon thinly sliced fresh chives

This incredible Spinach-Artichoke Gnocchi Skillet with Feta transforms everyone’s favorite dip into a delectable main course that’s ready in just 35 minutes! The pillowy gnocchi gets beautifully crisp on the outside while staying tender inside, all nestled in a creamy sauce with wilted spinach, chopped artichokes, and tangy feta cheese. It’s the ultimate one-pan comfort food that feels fancy but comes together quickly enough for weeknight cooking.

Why You’ll Love This Recipe

It’s ridiculously fast: From start to finish, you’ll have a restaurant-quality meal on the table in 35 minutes flat.
One-pan wonder: Everything cooks in a single skillet, meaning minimal cleanup and maximum flavor as each ingredient builds upon the last.
Texture paradise: The combination of crispy pan-fried gnocchi, tender vegetables, and creamy sauce creates an irresistible textural experience in every bite.
Impressive yet simple: This dish looks and tastes like something from a fancy Italian restaurant, but requires only basic cooking skills.

Spinach-Artichoke Gnocchi Skillet with Feta

Ingredients You’ll Need

Gnocchi: The star of our show! These little potato dumplings crisp up beautifully when pan-fried, creating a wonderful contrast to the creamy sauce.
Extra-virgin olive oil: Forms the flavorful base for crisping the garlic and gnocchi, adding a subtle fruitiness.
Garlic: Thinly sliced and crisped to golden perfection, adding both texture and aromatic depth to the finished dish.
Butter: Works with the olive oil to create the perfect frying medium for the gnocchi, adding richness and helping achieve that beautiful golden crust.
Baby spinach: Wilts down quickly, adding color, nutrition, and a mild earthy flavor that balances the richness.
Artichoke hearts: These bring a tender texture and slightly tangy, earthy flavor that makes this dish special. Frozen artichokes work perfectly here.
Heavy cream: Creates the luxurious sauce base that brings everything together. Just a half cup does the trick!
Feta cheese: Adds a salty, tangy punch that cuts through the richness. It melts slightly into the sauce while some remains in delightful pockets.
Lemon juice: That crucial bright acidity that balances the creamy elements and makes all the flavors pop.
Italian seasoning: A convenient blend of herbs that adds complexity and an authentic Italian flavor profile.
Fresh chives: Their mild onion flavor and bright green color make the perfect finishing touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Meaty

Add crispy bacon bits or grilled chicken for a protein boost. Simply cook the meat first, set aside, and fold back in at the end.

Veggie Swap

Not a fan of artichokes? Try roasted red peppers, sun-dried tomatoes, or sautéed mushrooms instead.

Cheese Please

Experiment with different cheeses – goat cheese adds creaminess, parmesan brings nutty notes, or try a combination of your favorites.

Spice It Up

Add red pepper flakes for heat or a splash of white wine in place of some of the cream for more complexity.

How to Make Spinach-Artichoke Gnocchi Skillet

Step 1: Crisp the Garlic

Heat olive oil in a large nonstick skillet over medium heat. Add the sliced garlic and cook, stirring frequently, until it turns a beautiful golden brown, about 5 minutes. Use a slotted spoon to transfer the crispy garlic to a paper towel-lined plate, but keep that flavorful oil in the pan.

Step 2: Crisp the Gnocchi

Add butter to the garlic-infused oil and increase heat to medium-high. Once melted, add the gnocchi and cook undisturbed for a few minutes to develop a crust, then toss occasionally until they’re golden brown all over, about 8-10 minutes total. The gnocchi should look toasted and feel slightly crisp on the outside. Transfer to a bowl and set aside.

Step 3: Cook the Vegetables

In the same skillet (still with all those delicious flavors), add the spinach and chopped artichoke hearts. Cook over medium heat, gently folding the ingredients until the spinach just wilts, around 2 minutes. You want the spinach tender but still bright green.

Step 4: Bring Everything Together

Return the crispy gnocchi to the pan and stir to combine with the vegetables. Remove from heat, then add the heavy cream and half the feta cheese. Stir until the sauce becomes creamy and coats everything evenly, about 1 minute. Finally, add lemon juice and Italian seasoning, stirring to incorporate all those flavors.

Step 5: Garnish and Serve

Top with fresh chives, the remaining feta cheese, and the reserved crispy garlic. Serve immediately while hot and bubbly.

Pro Tips for Making the Recipe

Don’t crowd the pan when crisping the gnocchi. Work in batches if necessary for optimal browning.
Thaw and drain artichoke hearts thoroughly to prevent excess water diluting your creamy sauce.
Keep an eye on the garlic as it crisps – it can go from golden to burnt very quickly.
No need to boil the gnocchi first! Straight-from-the-package gnocchi crisps up beautifully in the pan.
Let the gnocchi sit undisturbed for the first few minutes of cooking to develop a proper crust before tossing.

How to Serve

This gnocchi skillet is hearty enough to stand alone as a main course, but pairs beautifully with complementary sides.

Perfect Pairings

Serve with a simple arugula salad dressed with lemon vinaigrette for a peppery counterpoint to the rich gnocchi.

Bread Basket

A crusty piece of garlic bread is perfect for sopping up any remaining sauce – no drop should go to waste!

Wine Suggestion

A crisp Pinot Grigio or buttery Chardonnay makes the perfect partner to the creamy, cheesy goodness of this dish.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight, making for delicious next-day eating.

Freezing

This dish is best enjoyed fresh, as freezing can affect the texture of the cream sauce and gnocchi. However, if you must freeze, store in a freezer-safe container for up to 1 month.

Reheating

Gently reheat leftovers in a skillet over medium-low heat with a splash of cream or milk to refresh the sauce. Cover the pan for a minute or two to help everything warm through evenly without drying out.

FAQs

Can I use shelf-stable or refrigerated gnocchi for this recipe?

Absolutely! Both shelf-stable and refrigerated gnocchi work perfectly in this recipe. The beauty is that you don’t need to pre-boil either type – they go straight into the pan for crisping. Refrigerated gnocchi might crisp up slightly faster, so just keep an eye on them.
How do I prevent my sauce from breaking or becoming grainy?

The key is to remove the pan from heat before adding the cream and feta. Let the residual heat gently warm these ingredients rather than boiling them, which can cause separation. Also, stir constantly when adding the cheese to ensure smooth incorporation.
Can I make this dish vegetarian or vegan?

This dish is already vegetarian! To make it vegan, substitute plant-based butter, use coconut cream instead of heavy cream, and replace the feta with your favorite dairy-free cheese alternative. The flavors will be different but still delicious.
What if I can’t find frozen artichoke hearts?

Canned artichoke hearts work too, just drain and rinse them well to remove the briny flavor. Pat them dry before chopping and adding to the recipe. Marinated artichoke hearts can also work if you drain the oil, though they’ll add a slightly different flavor profile.

Final Thoughts

This Spinach-Artichoke Gnocchi Skillet with Feta brings all the comfort of your favorite dip into a satisfying main dish. With its crispy gnocchi, creamy sauce, and bursts of flavor from the artichokes and feta, it’s guaranteed to become a regular in your dinner rotation. The best part? It looks impressive enough for company but is simple enough for a weeknight. Treat yourself to this restaurant-worthy dish tonight!

Spinach-Artichoke Gnocchi Skillet with Feta Recipe

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Author: Lisa
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegetarian

Print Recipe

Description

This Spinach-Artichoke Gnocchi Skillet with Feta combines pillowy gnocchi, creamy spinach and artichoke, and tangy feta for a quick, flavorful one-pan main-course perfect for dinner. The crisped gnocchi pairs beautifully with the veggies and herby cream sauce, while crispy garlic delivers rich, nutty crunch with every bite.

Instructions

Crisp the Garlic: Heat the olive oil in a large nonstick skillet over medium heat. Add the sliced garlic and cook, stirring often, until golden brown, about 5 minutes. Remove from heat, use a slotted spoon to transfer the garlic to a paper towel–lined plate, and reserve the oil in the pan.
Crisp the Gnocchi: Add the unsalted butter to the reserved oil in the pan and swirl over medium-high heat until melted. Add the gnocchi and cook, stirring and tossing occasionally, until golden brown and crisp, about 8 to 10 minutes. Spoon the gnocchi into a medium bowl and reserve the oil in the pan.
Sauté Spinach and Artichokes: Add the baby spinach and chopped artichoke hearts to the pan. Cook over medium heat, stirring and folding, until the spinach has just wilted, about 2 minutes.
Combine: Return the golden gnocchi to the skillet and stir everything together to combine well.
Make Creamy Sauce: Remove from heat and add the heavy cream and 1/4 cup of the feta cheese. Stir until fully incorporated and creamy, about 1 minute.
Season & Finish: Stir in the lemon juice and Italian seasoning. Top the skillet with chives, the remaining 1/4 cup feta, and the reserved crispy garlic before serving.