Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach-Artichoke Gnocchi Skillet with Feta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 74 reviews

  • Author: Olivia
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Spinach-Artichoke Gnocchi Skillet is a quick, easy, and flavorful weeknight dinner perfect for busy evenings. Tender gnocchi is pan-fried to golden crispness, then combined with sautéed spinach and artichokes in a creamy, tangy sauce made with heavy cream, feta, lemon, and Italian seasoning. Finished with fresh chives and crispy garlic, this one-skillet meal is comforting, crowd-pleasing, and requires minimal cleanup. Serve alongside a fresh green salad for a complete meal with extra veggies.

Ingredients

Skillet Base

  • 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)

Vegetables & Cheese

  • 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

Seasoning & Garnish

  • 2 tablespoons lemon juice
  • 1 teaspoon Italian seasoning
  • 1 tablespoon thinly sliced fresh chives

Instructions

  1. Prepare garlic: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add sliced garlic and cook, stirring often, until golden brown and fragrant, about 5 minutes. Remove garlic with a slotted spoon and place it on a paper towel–lined plate to drain, reserving the garlic-infused oil in the skillet.
  2. Cook the gnocchi: Add 2 tablespoons butter to the reserved oil and swirl the pan over medium-high heat until melted. Add the gnocchi, cooking and stirring occasionally until gnocchi are golden brown and crisp, about 8 to 10 minutes. Transfer the cooked gnocchi to a medium bowl and keep the oil in the skillet.
  3. Sauté spinach and artichokes: In the same skillet, add the baby spinach and chopped artichoke hearts. Cook over medium heat, stirring and folding until the spinach wilts, about 2 minutes. Return the cooked gnocchi to the skillet and stir everything together.
  4. Add creamy sauce and season: Remove the skillet from heat. Stir in ½ cup heavy cream and ¼ cup crumbled feta until the sauce is creamy and well combined, about 1 minute. Add 2 tablespoons lemon juice and 1 teaspoon Italian seasoning; stir to incorporate all flavors evenly.
  5. Garnish and serve: Top the skillet with the remaining ¼ cup crumbled feta, the reserved crispy garlic slices, and thinly sliced fresh chives. Serve immediately, optionally paired with a simple green salad for a balanced meal.

Notes

  • Use fresh baby spinach for best texture; if using frozen, thaw and drain excess liquid before cooking.
  • To save time, use store-bought gnocchi and frozen artichokes.
  • For a lighter version, substitute half-and-half for heavy cream.
  • This dish reheats well; reheat gently in a skillet to maintain creaminess.
  • Add red pepper flakes for a spicy kick if desired.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mediterranean

Find it online: https://tastywhisper.com/spinach-artichoke-gnocchi-skillet-with-feta-recipe/