my Spinach and Artichoke Gnocchi This is a sponsored post written by me on behalf of Alessi, authentic Italian Products imported from Italy and produced by an Italian (Sicilian) family. Alessi sent me a ton of products to try out. Organic pasta, marinara sauce, and lots of balsamic reduction sauces, even chocolate and raspberry.

Creamy Spinach and Artichoke Gnocchi Ingre

I made an awesome baked ziti and risotto, but I had never cooked gnocchi before. I decided to turn my traditional spinach and artichoke dip into an easy dinner bake with gnocchi.

Creamy Spinach and Artichoke Gnocchi

1 pkg. Alessi Potato Gnocchi
1 pkg. Frozen Chopped Spinach, thawed and drained
1 can Artichoke Hearts, drained and chopped
1/2 pt. Heavy Whipping Cream
16 oz. Cream Cheese
8 oz. Mozzarella Cheese
6 oz. Parmesan Cheese
16 oz. Cottage Cheese

Seasoning: Garlic Salt, Garlic Powder, Black Pepper, and a small amount of Cayenne Pepper.


Once you have softened your cream cheese, and prepped your spinach and artichokes, begin adding all of your ingredients into a large bowl.

Bring a large pot of salted water to a boil. Cook gnocchi until it begins to float. It should only take a minute or two. Don’t overcook them.

Add cooked gnocchi with the spinach, artichokes, whipping cream, cream cheese, mozzarella, parmesan, and cottage cheese. Mix all the ingredients together in a large bowl.

I add extra garlic salt on top before baking. You can either cook it or freeze it at this time.

Bake in a 350 degree oven, uncovered for 20 minutes or until hot and bubbly. Serve with Alessi Rosemary Breadsticks.


You can find other Alessi recipe videos and quick 30 minute meals on the Alessi website. And check out all of the products, inspired by their Sicilian family recipes, available in the online store!

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I received products to facilitate this post and compensation for my time. All opinions stated are my own.