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

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.

Ingredients

Units Scale

Main 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)

Sauce and Seasoning

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

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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.

Notes

For extra protein, add cooked chicken or chickpeas to the skillet.
Press out excess water after thawing the artichokes for best texture.
Substitute kale for spinach if preferred.
Use shelf-stable or refrigerated gnocchi as desired.

Nutrition

Serving Size: 1/4 of recipe
Calories: 405
Sugar: 3g
Sodium: 660mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 5g
Protein: 8g
Cholesterol: 48mg