Pasta and noodles · Italian · 25 min
"Spinach & Artichoke Dip" Gnocchi Bake with Cauliflower
- 25 min
- 2–6 servings
- 652 kcal / serving
Creamy, comforting bake featuring gnocchi, cauliflower, spinach, and marinated artichokes in a garlicky Alfredo sauce. The combination holds together well and comes together quickly for weeknights.
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Ingredients
- ½ (16 oz) jarAlfredo sauce
- 1 (6 oz) jarartichoke hearts, marinated
- 1 (10 oz) bagcauliflower florets
- ½ (16oz) bagfrozen chopped spinach
- ⅓ cupParmesan cheese, shredded
- 1 (16 oz) pkgpotato gnocchi
From the pantry: black pepper, onion powder, salt
Cookware
baking dish · chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: cauliflower
Shopping list by aisle
Produce
- 1 (10 oz) bagcauliflower florets
Dairy, eggs & chilled
- ⅓ cupParmesan cheese, shredded
- 1 (16 oz) pkgpotato gnocchi
Frozen
- ½ (16oz) bagfrozen chopped spinach
Sauces, oils & condiments
- ½ (16 oz) jarAlfredo sauce
- 1 (6 oz) jarartichoke hearts, marinated
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| Alfredo sauce | ½ (16 oz) jar | 1 (16 oz) jar | 1 ½ (16 oz) jars |
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| cauliflower florets | 1 (10 oz) bag | 2 (10 oz) bags | 3 (10 oz) bags |
| frozen chopped spinach | ½ (16oz) bag | 1 (16oz) bag | 1 ½ (16oz) bags |
| Parmesan cheese, shredded | ⅓ cup | ⅔ cup | 1 cup |
| potato gnocchi | 1 (16 oz) pkg | 2 (16 oz) pkgs | 3 (16 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- In a medium saucepan, fill halfway with hot water, cover, and bring to a boil over high heat.
- While the water heats, drain and roughly chop the artichoke hearts and place them in a baking dish.
- Stir in the Alfredo sauce along with black pepper, onion powder, and salt; set the mixture aside with the artichokes.
- When the water is boiling, add the gnocchi and cauliflower; simmer, stirring occasionally, until the gnocchi starts to float, about 3–4 minutes.
- Place the frozen spinach in a colander and let it drain.
- Drain the gnocchi and cauliflower over the spinach in the colander.
- Combine the gnocchi, cauliflower, and spinach with the sauce in the baking dish, then sprinkle with Parmesan.
- Transfer the dish to the oven and bake until the cheese is golden, about 10 minutes.
- Slice and serve the bake from the dish, dividing it among plates or bowls.
Two tips
- Make ahead: drain the spinach and chop artichokes earlier for quicker assembly.
- Serve with crusty bread or a simple side if you like, using items from your pantry.
Nutrition per serving
- Calories
- 652 kcal
- Protein
- 24 g
- Carbs
- 60 g
- Fat
- 38 g
- Fiber
- 13 g
- Sodium
- 1937 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.