One-Pan Creamy Spinach-Artichoke Gnocchi

Ingredients

2 tbsp. extra-virgin olive oil 

2 tbsp. unsalted butter

1 small yellow onion, chopped

4 cloves 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 2

Stir 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 3

Remove from heat and sprinkle with Fontina. Bake until cheese is melted, 8 to 10 minutes. Top with more basil before serving.