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Creamy Artichoke Gnocchi

Gorgonzola, pesto, artichoke, and coconut cream — this was an amazing gnocchi dinner 🔥 I usually only eat a few bites when things are overly creamy- but this had me coming back for seconds (and thirds 🤪)

This recipe is inspired by Half Baked Harvest's gnocchi recipe, we love her recipes and make them all the time!

Serves: 6

Prep time: 5 minutes

Cook/bake time: 25 minutes

Total Time: 30 minutes


  • 1 medium white onion, diced

  • 2 cloves garlic, minced or finely cut

  • 1 teaspoon dried oregano

  • 1 teaspoon fennel seed

  • 1/4-1/2 teaspoon crushed red pepper flakes

  • Salt and black pepper

  • 1 package uncooked potato gnocchi

  • 3 cups fresh baby spinach

  • 1 + 1/3 cup water

  • 3/4 cup canned coconut cream

  • 1/3 cup basil pesto

  • 1 jar artichoke hearts

  • 1/4 cup sun-dried tomatoes

  • 1/2 cup gorgonzola cheese

  • 1/2 cup shredded mozzarella

  • zest and juice of 1 lemon to serve


  1. Preheat oven to 400º

  2. In a large, well-oiled, oven-safe skillet over medium-high heat, add diced onion and let it cook for about 5 minutes or until translucent. Add the garlic, fennel seed, oregano, salt and pepper, and crushed red pepper flakes. Cook for another 3 minutes. Pour the gnocchi in, add spinach, and 1 + 1/3 cup water. Bring to a boil and then let it cook for another 3-5 minutes. Add the coconut cream, pesto, and artichokes and continue cooking. Remove from heat and top with mozzarella

  3. Transfer to the oven and cook, uncovered for 10 minutes, until the cheese is melted and the sauce is bubbling.

  4. Serve topped with lemon zest and juice!


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