We are a family of gnocchi lovers. The little pillows of potato pleasure are always a hit whenever I make anything with gnocchi. This spinach artichoke baked gnocchi was deemed the new favorite when I made it a few weeks ago and you guys, it deserves all the praise it gets. The creamy spinach and artichoke sauce is so flavorful perfect for the bland canvas the gnocchi provides. Baked until golden and bubbling until a blanket of melted mozzarella, this baked gnocchi is going to become a family favorite in no-time. Guaranteed.
How to make baked gnocchi
Saute the onion and garlic until fragrant then add spinach and seasonings. Cook until the spinach wilts then add the cream, lemon juice and artichokes. Simmer until slightly reduced and season to taste. Combine with the cooked gnocchi then top with cheese and bake until golden and bubbling.
Do you have to boil gnocchi before baking?
The end result is better when gnocchi is boiled before baking. The gnocchi absorbs the sauce better and this results in the gnocchi becoming super creamy and delicious.
Can you buy potato gnocchi?
Yes, most supermarkets will sell ready-made potato gnocchi. When gnocchi is baked or used in soup, store-bought gnocchi is recommended as they are denser and will keep their shape better. Fresh, home-made gnocchi is best served with sauce or as a side dish for ragu or stew.
Gnocchi recipes:
