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- 1 pound potato gnocchi - 1 can (14 oz) artichoke hearts, drained and roughly chopped - 2 cups fresh spinach, chopped - 1 cup vegetable broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - Red pepper flakes (optional, for a kick) - Fresh basil leaves for garnish Gather these ingredients to make your One Pot Spinach Artichoke Gnocchi. Each one plays a role in creating a creamy, delicious dish. The gnocchi gives a soft bite, while artichokes bring a unique taste. Fresh spinach adds color and nutrients. The vegetable broth and heavy cream form the creamy base. Parmesan cheese adds richness and depth. Garlic gives a warm, fragrant touch to the dish. Olive oil helps sauté the garlic and enhances flavors. You can adjust salt and pepper to your liking. If you enjoy some heat, add red pepper flakes. Fresh basil can brighten your dish as a garnish. Make sure you have everything ready before you start cooking. This way, you will create a smooth and quick cooking experience. Enjoy the process and the tasty result! 1. Heat olive oil and sauté garlic Start by pouring 1 tablespoon of olive oil into your large pot. Turn the heat to medium and let it warm up. Add 2 minced garlic cloves and cook for about 1 minute. Stir often to keep the garlic from burning. 2. Add vegetable broth and bring to a simmer Next, pour in 1 cup of vegetable broth. Stir the mixture and let it come to a gentle simmer. This builds great flavor for your dish. 1. Add gnocchi and cook until floating Now, it's time to add 1 pound of potato gnocchi. Stir them in well and cook for about 2-3 minutes. You will know they are ready when they start to float. 2. Stir in artichoke hearts and spinach Once the gnocchi floats, add 1 can of artichoke hearts, drained and roughly chopped, along with 2 cups of chopped fresh spinach. Stir everything together and let it simmer for about 5 minutes. This step makes the dish colorful and tasty. 1. Gradually add heavy cream and cheese Slowly pour in 1 cup of heavy cream while stirring. This helps combine the flavors. After that, add 1 cup of grated Parmesan cheese. Keep stirring until the cheese melts and the sauce becomes creamy. 2. Adjust thickness and seasoning If the sauce is too thick, add a bit more broth or cream. Taste your dish and season it with salt and pepper. Optional red pepper flakes can add a nice kick if you like some heat. Enjoy your creamy one pot spinach artichoke gnocchi! How to know when gnocchi is ready? Gnocchi cooks quickly. Look for them to float to the top of the pot. This means they are ready. It takes about 2-3 minutes. If they stay at the bottom, they need more time. Tips for avoiding mushy gnocchi: To avoid mushy gnocchi, do not overcook them. Keep an eye on the timer. Stir gently when adding them to the pot. This helps them cook evenly without breaking apart. Suggestions for seasoning adjustments: You can add more salt and pepper to taste. If you like heat, try adding red pepper flakes. This gives the dish a nice kick. Taste as you go to find your perfect balance. Using fresh herbs for garnishing: Fresh herbs, like basil, add flavor and color. Chop the basil leaves and sprinkle them on top before serving. This makes your dish look lovely and taste fresh. Recommended pot or skillet types for best results: A large pot or deep skillet works best. Use one with a heavy bottom to prevent burning. This helps heat the sauce evenly and keeps it creamy. Tools for easy preparation and cleanup: Use a wooden spoon for stirring. It’s gentle on the gnocchi. A ladle helps serve the dish without making a mess. Don’t forget to have a cutting board and knife ready for chopping. {{image_2}} You can switch up the vegetables in this dish. Try adding mushrooms or bell peppers for a new taste. Zucchini and cherry tomatoes also work well. Each choice gives a fresh twist to the classic flavors. For a lighter cream substitute, use half-and-half or coconut milk. Both options keep the dish creamy without the extra calories. You can also try Greek yogurt for a tangy flavor and added protein. If you need gluten-free gnocchi, look for brands made from rice or quinoa. These options work just as well in the dish. You won’t lose any flavor, and it stays just as tasty. For vegan adaptations, swap the heavy cream with nut milk or a cream made from cashews. Use nutritional yeast instead of Parmesan for a cheesy taste without dairy. This way, everyone can enjoy the dish. This gnocchi pairs well with a light salad. A simple green salad with lemon vinaigrette adds freshness. You can also serve it with roasted veggies for a hearty meal. When it comes to drinks, a crisp white wine or sparkling water works great. Both options enhance the flavors without overpowering them. Enjoy your meal! To keep your One Pot Spinach Artichoke Gnocchi fresh, follow these tips: - Allow the dish to cool to room temperature before storing. - Use airtight containers to prevent moisture loss. - Store in the fridge for up to three days. To freeze your gnocchi dish properly: - Place cooled leftovers in freezer-safe containers. - Leave some space at the top for expansion. - The dish can last up to three months in the freezer. For thawing and reheating: - Thaw overnight in the fridge before reheating. - Reheat in a pot over low heat, adding a splash of broth for creaminess. This dish stays fresh for: - Up to three days in the fridge. - Up to three months in the freezer. Watch for these signs of spoilage: - Off smells or sour scent. - Changes in color or texture. - Mold growth on the surface. Yes, you can make One Pot Spinach Artichoke Gnocchi in advance. This dish stores well in the fridge. To prepare, cook it fully, then let it cool. Place it in an airtight container. It will last for about three days. When you're ready to eat, just reheat it on the stove or in the microwave. Add a splash of broth or cream to keep it creamy. This tip helps you enjoy a quick meal later. If you want a lighter option, you can use half-and-half. This still gives a nice creaminess. Another option is to use coconut milk for a dairy-free choice. It adds a sweet flavor. You can also try Greek yogurt mixed with a little milk. This will give you creaminess without all the fat. Each choice keeps the dish tasty while offering different flavors. Yes, you can add protein to One Pot Spinach Artichoke Gnocchi. Chicken works great. Cook it first, then add it to the pot with the gnocchi. Shrimp is another good option. Just toss it in when the gnocchi is almost done. For a plant-based choice, add beans like cannellini or chickpeas. They boost the protein and make the dish even heartier. Enjoy experimenting with what you like best! This recipe for One Pot Spinach Artichoke Gnocchi brings together key ingredients and simple steps. You learned how to prepare a tasty, creamy dish using gnocchi, artichokes, and spinach. With handy tips for cooking and storage, making this meal is easy. You can mix in your favorite flavors and adapt it to your dietary needs. Remember to enjoy this dish with a side and drink that you love. Happy cooking!

One Pot Spinach Artichoke Gnocchi

Indulge in a delightful Creamy One Pot Spinach Artichoke Gnocchi that's perfect for a quick dinner! This creamy dish combines tender potato gnocchi, fresh spinach, and artichoke hearts in a luscious sauce enriched with Parmesan cheese. It's easy to make and packed with flavor. Ready in just 25 minutes, this recipe is a must-try for busy weeknights. Click through now to discover how to whip up this tasty meal!
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Ingredients
  

1 pound potato gnocchi

1 can (14 oz) artichoke hearts, drained and roughly chopped

2 cups fresh spinach, chopped

1 cup vegetable broth

1 cup heavy cream

1 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

Red pepper flakes (optional, for a kick)

Fresh basil leaves for garnish

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat.

    Add the minced garlic, and sauté for about 1 minute until fragrant, being careful not to burn it.

      Pour in the vegetable broth and bring to a gentle simmer.

        Add the gnocchi to the pot, stirring to combine, and cook for about 2-3 minutes until they start to float to the top.

          Stir in the chopped artichoke hearts and cooked spinach, allowing the mixture to simmer together for about 5 minutes.

            Gradually pour in the heavy cream, stirring constantly to combine. Bring the mixture back to a gentle simmer.

              Add the grated Parmesan cheese, mixing until melted and creamy. If the sauce is too thick, you can add a little more broth or cream to reach your desired consistency.

                Season with salt, pepper, and optional red pepper flakes as desired.

                  Remove from heat and let it stand for a minute; this allows the gnocchi to absorb some of the creamy goodness.

                    Serve hot, garnished with fresh basil leaves for an extra splash of color and flavor.

                      Prep Time: 10 mins | Total Time: 25 mins | Servings: 4