Name: Spinach-Artichoke Gnocchi Skillet with Feta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
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); ½ cup heavy cream; ½ cup crumbled feta cheese, divided; 2 tablespoons lemon juice; 1 teaspoon Italian seasoning; 1 tablespoon thinly sliced fresh chives

Jump to Recipe· 4.2 from 74 reviews

The Spinach-Artichoke Gnocchi Skillet with Feta Recipe is a deliciously comforting dish that brings together tender gnocchi, vibrant spinach, and savory artichokes in a luscious, creamy sauce with a delightful tang from feta cheese. Perfect for a busy weeknight, this recipe offers a wonderful balance of flavors and textures all cooked in one pan, making cleanup a breeze. Whether you’re craving something hearty yet fresh or a crowd-pleaser to share, this skillet satisfies with its rich Mediterranean-inspired charm and effortless preparation.

Ingredients You’ll Need

The image shows a top view of multiple small bowls and a white marbled surface with various ingredients neatly arranged; the largest bowl at the top center holds fresh, green spinach leaves with a smooth texture, to its right is a small white bowl with green dried herbs, below that a white cup with clear yellow oil, and a glass measuring cup filled with cream on the far right. Below the spinach, there are four black bowls scattered: one with crumbled white cheese, one with small cubes of pale chicken meat, one with peeled sliced garlic, and one with cube-shaped yellow butter. On the bottom right, a black bowl holds golden yellow gnocchi pieces with bumpy textures. On the left side near the bottom, fresh bright green chives lay in a bundle, and a small white bowl near it contains a pale yellow liquid. All items are on a white marbled background that brightens the fresh and natural colors of the ingredients. photo taken with an iphone --ar 4:5 --v 7

The magic of the Spinach-Artichoke Gnocchi Skillet with Feta Recipe lies in a handful of simple yet essential ingredients. Each one plays a crucial role in building layers of flavor and texture, from the crisp garlic-infused oil to the creamy feta that finishes the dish with a bright, salty punch.

Extra-virgin olive oil: Provides a fragrant, fruity base that enhances the garlic flavor beautifully.
Garlic cloves: Thin slices released golden, crunchy notes that elevate the dish’s aroma and texture.
Unsalted butter: Adds richness and depth to the skillet, helping to brown the gnocchi perfectly.
Gnocchi: Pillowy soft dumplings that soak up the creamy sauce, creating comfort in every bite.
Baby spinach: Offers fresh, leafy vibrancy that balances the creaminess and adds earthy undertones.
Frozen artichoke hearts: Tender and slightly tangy, they bring a subtle complexity and heartiness.
Heavy cream: Makes the sauce luxuriously smooth and luscious without overpowering the other flavors.
Feta cheese: Crumbled and sprinkled in layers, provides a salty, tangy contrast that brightens the whole skillet.
Lemon juice: Cuts through the richness with a refreshing citrus zing that keeps things lively.
Italian seasoning: A blend of herbs that infuses a warm, aromatic note tying all the ingredients together.
Fresh chives: Adds a mild oniony finish with fresh green color and a burst of flavor.

How to Make Spinach-Artichoke Gnocchi Skillet with Feta Recipe

Step 1: Prepare the Garlic-Infused Oil

Start by heating extra-virgin olive oil in a large nonstick skillet over medium heat. Add the thinly sliced garlic and cook, stirring often, until the slices turn golden brown and fragrant. This step is crucial as it infuses the oil with a deep, toasted garlic flavor. Once done, carefully remove the garlic with a slotted spoon and set aside on a paper towel to keep crisp, while reserving the infused oil in the pan.

Step 2: Brown the Gnocchi

Next, add unsalted butter to the garlic oil in the skillet, swirling it until melted. Toss in the gnocchi, cooking over medium-high heat while stirring occasionally. You’ll want the gnocchi to develop a beautiful golden-brown crust, giving it a wonderful texture contrast to the creamy sauce it will soon be coated in. Once browned, transfer the gnocchi to a bowl, but keep the flavorful oil in the skillet for the next step.

Step 3: Wilt the Spinach and Artichokes

Place the baby spinach and chopped thawed artichoke hearts into the skillet. Cook over medium heat, stirring gently until the spinach just wilts and the artichokes warm through. This allows the fresh greens to soften without losing their vibrant color or bright flavor, laying a fresh foundation for the creamy sauce.

Step 4: Combine and Create the Creamy Sauce

Return the golden gnocchi to the skillet, stirring everything together to blend the textures and flavors. Remove the pan from heat and pour in the heavy cream along with half of the crumbled feta, stirring until the sauce turns irresistibly creamy. Add lemon juice and Italian seasoning, folding these in to introduce brightness and herbaceous depth that perfectly complement the richness.

Step 5: Garnish and Serve

Finally, sprinkle the remaining feta cheese, fresh chives, and the reserved crispy garlic slices over the skillet. This finishing touch adds bursts of tangy, fresh, and crunchy elements that elevate the dish to a whole new level of deliciousness.

How to Serve Spinach-Artichoke Gnocchi Skillet with Feta Recipe

A black pan with a wooden handle holds a dish made of small golden gnocchi pieces mixed with dark green spinach and cream-colored artichoke hearts. The gnocchi are scattered across the pan in one layer, with thin light brown slices of toasted garlic chips spread on top. Small white chunks of cheese and finely chopped green herbs are sprinkled evenly throughout the dish. A silver spoon rests inside the pan on the left side. The pan sits on a round white marble board, with a glass of light-colored liquid nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To finish your Spinach-Artichoke Gnocchi Skillet with Feta Recipe like a pro, topping it with extra fresh chives and crumbled feta is key. You can also add a light drizzle of high-quality olive oil or a sprinkle of cracked black pepper to add complexity and visual appeal. The crispy garlic slices provide a wonderful textural contrast and make each bite more exciting.

Side Dishes

This skillet by itself is wonderfully satisfying, but if you want to round out your meal, consider pairing it with a crisp green salad dressed with a tangy vinaigrette or some roasted seasonal vegetables. A light, refreshing side will balance the creamy richness of the gnocchi dish perfectly, while keeping the meal vibrant and colorful.

Creative Ways to Present

Serve the Spinach-Artichoke Gnocchi Skillet with Feta Recipe straight from the pan for a rustic, family-style feel that invites everyone to dig in. Alternatively, you can plate individual portions garnished with extra crumbled feta and a sprig of fresh herbs like basil or thyme to add elegance. For gatherings, consider serving it alongside warm, crusty bread to mop up every last bit of the luscious sauce.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach-Artichoke Gnocchi Skillet with Feta Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. To keep the texture at its best, make sure to cool the dish completely before refrigerating and avoid storing for too long, as gnocchi can become softer over time.

Freezing

You can freeze this dish, but for best results, freeze components separately if possible—like the gnocchi and sauce—then combine when reheating. If freezing the whole skillet, pack it in a freezer-safe container and consume within 1 month. Thaw overnight in the fridge before reheating to preserve texture and flavor.

Reheating

To reheat, gently warm the skillet over medium-low heat on the stovetop, stirring occasionally to prevent sticking. Add a splash of cream or water if it seems too thick. Reheat until warmed through but avoid high heat to prevent the dairy from separating. This will help preserve the creamy texture and keep the dish tasting fresh.

FAQs

Can I use fresh artichokes instead of frozen?

Absolutely! Fresh artichokes add an extra layer of freshness, but they require a bit more prep—trimming, boiling, and then chopping. If you have the time, fresh ones are fantastic, but frozen artichoke hearts work perfectly and save a lot of effort.

Is there a vegetarian or vegan option for this recipe?

This Spinach-Artichoke Gnocchi Skillet with Feta Recipe is naturally vegetarian. For a vegan version, you can swap the butter with olive oil, use a plant-based cream alternative, and replace feta cheese with a vegan cheese or nutritional yeast for a similar tangy bite.

What type of gnocchi works best here?

Store-bought potato gnocchi is ideal for this recipe because it crisps up nicely in butter and oil, creating a perfect contrast to the creamy sauce. Fresh gnocchi can be used as well but may require gentler handling to avoid breaking apart.

Can I make this recipe gluten-free?

If you choose gluten-free gnocchi (made from potatoes and rice flour or other gluten-free flours), this dish is naturally gluten-free. Just double-check the seasoning and cheese labels to ensure there are no hidden gluten ingredients.

How can I add more protein to this dish?

For an extra protein boost, toss in cooked grilled chicken, sautéed shrimp, or even chickpeas. These additions not only increase the nutritional value but also add satisfying heartiness to the spinach-artichoke gnocchi skillet.

Final Thoughts

If you’re looking for a soul-satisfying dish that’s quick, flavorful, and fuss-free, this Spinach-Artichoke Gnocchi Skillet with Feta Recipe is an absolute winner. It combines fresh ingredients and comforting textures with vibrant flavors in a way that makes every bite feel special. Don’t hesitate to give it a try—you’re bound to come back for seconds and maybe even make it a regular in your weeknight rotation!