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- 1 pound potato gnocchi - 1 cup frozen artichoke hearts - 2 cups fresh spinach - 1 cup heavy cream - 1 cup cream cheese, softened - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 3 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Olive oil, salt, and pepper Gather these ingredients before you start cooking. Each one plays a role in making this dish creamy and tasty. The potato gnocchi brings a soft texture, while artichokes add a nice bite. Spinach gives it color and a fresh taste. Heavy cream is key for that rich flavor. The cream cheese, mozzarella, and Parmesan create a cheesy, smooth sauce. Garlic adds depth, and the onion powder and Italian seasoning enhance the overall taste. Olive oil helps sauté the garlic and artichokes. Don't forget salt and pepper to balance all the flavors. With everything ready, you’ll enjoy your cooking process more. Each bite of the finished dish will be a delight. Start by heating a drizzle of olive oil in a large pot over medium heat. Add the minced garlic. Sauté it for about one minute until you smell its strong aroma. This step adds a great flavor base to your dish. Next, toss in the thawed and chopped artichoke hearts. Sauté them for 2-3 minutes until they start to brown slightly. This browning brings out their natural sweetness and enhances the taste. Now, pour in the vegetable broth and heavy cream. Stir these together until they blend well. This mixture forms the base of your creamy sauce. Then, add in the softened cream cheese. Simmer the pot, stirring often, until the cream cheese melts fully into the sauce. This creates a rich, velvety texture that coats the gnocchi perfectly. Next, add the potato gnocchi and the roughly chopped spinach into the pot. Sprinkle in the Italian seasoning, onion powder, salt, and pepper. Gently stir everything together. Bring the mixture to a gentle boil. Once it starts boiling, reduce the heat to low. Cover the pot and let it cook for 5-7 minutes. Stir occasionally until the gnocchi are tender. The spinach will wilt down, adding a lovely green color. Once the gnocchi are soft, remove the pot from the heat. Fold in the shredded mozzarella and grated Parmesan cheese. This step adds creaminess and flavor. Stir until the cheeses melt into the dish. Taste and adjust the seasoning if needed. Enjoy! To make your dish shine, taste is key. Adjust the seasoning to fit your liking. I often add a pinch of salt and pepper for balance. For a twist, try red pepper flakes for heat. You can also add fresh herbs like basil or thyme for extra depth. Cook the gnocchi just right. They should float and be soft but not mushy. To keep your sauce creamy, add the cheese slowly. Stir gently to mix it in without clumping. If the sauce is too thick, a splash of vegetable broth can help. Make your dish look as good as it tastes. After serving, top it with freshly grated Parmesan cheese. A sprinkle of black pepper brings a nice pop. For color, add a few fresh spinach leaves on top. This not only enhances the look but also adds fresh flavor. {{image_2}} You can switch up the vegetables in this dish. Try using kale or mushrooms for a new twist. Both add flavor and nutrition. If you want a dairy-free version, use a non-dairy cream. Coconut cream or cashew cream work well. These will keep the dish rich and creamy. Want to boost the taste? Add cooked chicken or shrimp for protein. They blend well with the creamy sauce. You can also mix in sun-dried tomatoes or olives. These add a nice tang and depth to the dish. If you need a gluten-free option, use gluten-free gnocchi. They taste great and keep the dish intact. For vegan choices, swap out the cream and cheese. Use cashew cheese or almond milk cream. Both will keep your dish delicious and plant-based. To store your creamy spinach artichoke gnocchi, let it cool first. Place it in an airtight container. It will stay fresh in the fridge for up to three days. Make sure to label the container with the date. This helps you track how long it has been stored. You can freeze this dish if you want to save some for later. Use a freezer-safe container and fill it to leave some space for expansion. It can keep well for up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Reheat in a pot over low heat, adding a splash of cream or broth if needed. This dish pairs well with a simple side salad. A fresh green salad with a lemon vinaigrette adds a nice touch. You can also serve it with garlic bread for a comforting meal. For drinks, a crisp white wine like Pinot Grigio works great. If you prefer non-alcoholic options, try sparkling water with a slice of lemon. This dish takes about 30 minutes to cook. You will spend 10 minutes prepping. Cooking the gnocchi and sauce takes around 20 minutes. It’s quick, easy, and perfect for busy days when you want something tasty! Yes, you can make this dish ahead of time! Prepare the gnocchi and sauce, then let it cool. Store it in an airtight container in the fridge for up to two days. When you are ready to eat, just reheat it on the stove. Add a little broth if it seems thick. If you don’t have fresh spinach, use frozen spinach instead. Thaw and drain it well before adding it to the pot. You can also try kale or Swiss chard as a substitute. Both will add great flavor and nutrition! This recipe for One Pot Creamy Spinach Artichoke Gnocchi is simple and delicious. You learned about the main ingredients, how to make the creamy sauce, and tips for the best texture. I shared variations to fit your taste and dietary needs, plus storage tips to keep it fresh. Enjoy cooking this dish, and feel free to be creative with your ingredients. With practice, you will master it and impress your friends and family. Enjoy your meal!

One Pot Creamy Spinach Artichoke Gnocchi

Indulge in a delightful One Pot Creamy Spinach Artichoke Gnocchi that brings comfort and flavor to your table in just 30 minutes! This easy recipe combines tender gnocchi with rich cream, artichokes, and fresh spinach, creating a dish that's perfect for any night. Ready to make mealtime special? Click through to discover the full recipe and impress your family and friends with this creamy, cheesy goodness!
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Ingredients
  

1 pound potato gnocchi

1 cup frozen artichoke hearts, thawed and chopped

2 cups fresh spinach, roughly chopped

1 cup heavy cream

1 cup vegetable broth

1 cup cream cheese, softened

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

3 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Olive oil for sautéing

Instructions
 

In a large pot or deep skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

    Add the thawed chopped artichoke hearts and sauté for another 2-3 minutes until they begin to brown slightly.

      Pour in the vegetable broth and heavy cream, stirring to combine.

        Add the cream cheese to the pot and simmer, stirring frequently until the cream cheese has fully melted into the sauce.

          Add the gnocchi to the pot, along with the chopped spinach, Italian seasoning, onion powder, salt, and pepper. Stir everything together gently.

            Bring the mixture to a gentle boil, then reduce the heat to low. Cover and cook for about 5-7 minutes, or until the gnocchi are tender and cooked through, stirring occasionally.

              Remove the pot from the heat and fold in the shredded mozzarella and Parmesan cheese until melted and creamy.

                Taste and adjust seasoning with more salt and pepper if needed.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6

                    - Presentation Tips: Serve the gnocchi in bowls, garnished with extra Parmesan cheese and a sprinkle of fresh black pepper. Add a few fresh spinach leaves on top for color. Enjoy your deliciously creamy dish!