Artichoke and spinach cheesy gnocchi

Artichoke and spinach cheesy gnocchi

Mac ‘n’ cheese’s sophisticated sibling has arrived!

I love artichokes, and will take any excuse to eat it! This time, I tried something new, pairing them with a creamy cheese sauce and delicious chewy gnocchi.

It’s reminiscent of mac ‘n’ cheese, so it’ll tick that ‘comfort food’ box, but the addition of artichoke, spinach and garlic makes this dish feel more luxurious and decadent. Enjoy!

Artichoke and spinach cheesy gnocchi

Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine Italian
Servings 2 people


  • 300 grams gnocchi
  • 80 grams white onion chopped
  • 1 garlic clove minced
  • 1 tbsp vegan butter
  • 85 grams spinach washed
  • 60 grams artichoke hearts in oil or water
  • 20 grams vegan cream cheese
  • 42 grams vegan cheese
  • 130 ml plant milk
  • salt and pepper to taste


  • Start to boil a pot of water for the gnocchi.
  • Finely chop the onion and mince the garlic.
  • Melt the butter in a pan. Once melted, add the onion and garlic and cook until fragrant.
  • While the onion and garlic are cooking, prepare the spinach and artichokes. Wash the spinach and drain the artichokes, before chopping to desired size.
  • Once the onion and garlic are fragrant, add the artichokes and spinach. Cook until the spinach is wilted.
  • The water should now be boiled. Add the gnocchi and cook according to the package instructions, or until the gnocchi start to float.
  • When the spinach is wilted, add the plant milk and vegan cream cheese to the pan. When the milk begins to bubble, add the vegan cheese. Season with salt and pepper to taste.
  • When the cheese has melted and the gnocchi are cooked, add the gnocchi to the pan and mix to coat them in the sauce.


Top tip: I used Sainsbury’s Garlic and Herb vegan cream cheese for extra garlic-iness!
Keyword artichoke, cheesy, gnocchi, pasta, spinach, vegan

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