Creamy Spinach-Artichoke Baked Gnocchi with Parmesan and Panko

Why You’ll Love This Recipe

• All the cozy spinach–artichoke dip vibes, transformed into a satisfying main.
• No-boil gnocchi means fewer dishes and faster dinner.
• Ultra-creamy garlic-Parmesan sauce with a buttery, crunchy panko cap.
• Crowd-friendly, make-ahead friendly, and easy to scale for gatherings.

Grocery List

• Produce: 1 small yellow onion, 4 garlic cloves, 1 lemon, flat-leaf parsley, 10 oz frozen chopped spinach (or 5 oz fresh baby spinach)
• Dairy: Heavy cream, milk, cream cheese, shredded mozzarella, Parmesan, unsalted butter
• Pantry: Potato gnocchi (2 lb), canned artichoke hearts (14 oz), panko breadcrumbs, olive oil, vegetable broth, kosher salt, black pepper, red pepper flakes, ground nutmeg

Full Ingredients

Gnocchi and Veg

• 2 lb (907 g) potato gnocchi, shelf-stable or refrigerated
• 10 oz frozen chopped spinach, thawed and squeezed very dry (or 5 oz fresh baby spinach, roughly chopped)
• 1 can (14 oz) artichoke hearts, drained well, squeezed, and chopped

Creamy Garlic-Parmesan Sauce

• 1 tbsp olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 4 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1/2 cup milk (whole or 2%)
• 1/2 cup low-sodium vegetable broth
• 6 oz cream cheese, cut into small cubes and softened
• 3/4 cup freshly grated Parmesan cheese
• 1 cup shredded low-moisture mozzarella
• 1 tsp kosher salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• Pinch freshly grated nutmeg
• 1 tsp finely grated lemon zest

Crunchy Panko Cap

• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1/4 cup freshly grated Parmesan cheese
• Pinch kosher salt

To Finish

• 2 tbsp chopped fresh parsley (garnish)

Step-by-Step Instructions

Step 1: Preheat and prepare the dish

Preheat the oven to 425°F (220°C). Grease a 9×13-inch baking dish. Thaw the spinach if frozen, then wrap it in a clean kitchen towel and squeeze out as much liquid as possible until very dry—this protects the sauce from getting watery. Drain the artichoke hearts, squeeze dry, and chop into bite-size pieces.

Step 2: Sauté aromatics

In a large deep skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook, stirring, until translucent and softened, 3–4 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds (do not brown).

Step 3: Build the creamy base

Pour in the heavy cream, milk, and vegetable broth. Add the cream cheese cubes. Whisk or stir as the mixture warms until the cream cheese melts and the sauce is smooth and gently simmering, 3–4 minutes. Keep the heat moderate to avoid boiling.

Step 4: Add cheeses and seasonings

Remove the pan from the heat. Stir in 3/4 cup Parmesan, the mozzarella, salt, black pepper, crushed red pepper flakes, a pinch of nutmeg, and the lemon zest. Taste and adjust seasoning (remember the Parmesan and panko will add more salt later).

Step 5: Fold in gnocchi, spinach, and artichokes

Add the gnocchi straight from the package (no need to boil), along with the well-dried spinach and chopped artichokes. Fold gently to coat everything in the sauce. Transfer the mixture to the prepared baking dish, spreading into an even layer.

Step 6: Mix and add the crunchy panko cap

In a small bowl, combine the panko, melted butter, olive oil, 1/4 cup Parmesan, and a pinch of salt. Sprinkle evenly over the gnocchi mixture, covering the surface so it crisps evenly.

Step 7: Bake, broil, rest, and serve

Bake until the edges are bubbling and the center is hot, 15–18 minutes. Switch to broil and toast the topping until deep golden and crisp, 2–3 minutes, watching closely. Let the bake rest 5–10 minutes to thicken slightly. Sprinkle with chopped parsley and serve hot.

Pro Tips

• Dry greens thoroughly. Excess moisture from spinach or artichokes can thin the sauce—squeeze well.
• Use room-temp cream cheese so it melts smoothly and quickly into the sauce.
• No-boil gnocchi saves time. Baking cooks them perfectly tender in the sauce.
• Season at the end. Parmesan and the panko cap add salt; taste before adding more.
• Crispier cap? Lightly toast the panko in a dry skillet first, then mix with butter and oil.

Variations

• Mushroom thyme: Sauté 8 oz sliced cremini with the onion; add 1 tsp fresh thyme.
• Smoky kick: Swap in smoked mozzarella for half the mozzarella and add 1/2 tsp smoked paprika.
• Gluten-free: Use gluten-free gnocchi and gluten-free panko; bake as directed.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F (177°C) for 15–20 minutes, then uncover and broil briefly to re-crisp the topping. For make-ahead, assemble up to 24 hours in advance but keep the panko mixture separate; add it just before baking. If baking from chilled, extend bake time to 25–30 minutes. To freeze (best unbaked): assemble without the panko, wrap tightly, and freeze up to 2 months. Thaw overnight, add panko, and bake 30–35 minutes, broiling to finish.

Nutrition (per serving)

Approximate: 810 calories; 27 g protein; 68 g carbohydrates; 49 g fat; 4 g fiber; 980 mg sodium. Values will vary based on brands and exact measurements.