This Spinach-Artichoke Gnocchi with Feta is a perfect one-pan weeknight meal. Pillowy gnocchi takes on a crisp exterior and nutty flavor after being cooked in brown butter, while the crunchy garlic adds texture and infuses the cooking oil with rich flavor. Antioxidant-rich spinach and artichoke hearts add fiber and a pop of color. Everything is finished with a creamy, cheesy coating spiked with salty feta. Keep reading for our expert tips, including how to cut down your time in the kitchen.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• Be sure to keep a close eye when cooking the garlic, as burned garlic can become bitter and negatively affect the flavor of the oil. If you’re short on time, skip Step 1 by using garlic powder instead of fresh garlic.
• Any type of gnocchi would work well for this recipe. Additionally, you can add sun-dried tomatoes to introduce a different flavor.
• You can serve this dish cold as a pasta salad. It will be good for up to 1 day, covered and refrigerated.

Nutrition Notes

• Gnocchi is typically made from three main ingredients: potatoes, flour and eggs, plus a little salt. While potatoes often get a bad rap for their carb content, they’re a good source of potassium, a mineral many of us don’t get enough of. They also provide some fiber and resistant starch, which your beneficial gut bacteria love to nosh on.
• Spinach is one of those good-for-you leafy greens, loaded with antioxidants, vitamins and minerals. It’s especially chock-full of nutrients that benefit eye health and immunity. Feel free to toss in an extra handful for added nutrition! 
• Artichokes also provide fiber that feeds your beneficial gut bacteria. The whole artichoke provides more nutrients than just the artichoke heart does. The heart does provide a little bit of fiber and small amounts of calcium and potassium, though.
• Feta brings some calcium and protein to this dish. It is one of the saltier types of cheese, so if you need to watch your sodium intake, either use a little less feta or use less sodium in your other meals and snacks for that day. You could also consider using a lower-sodium cheese in this dish, though it will change the flavor profile (which isn’t always a bad thing!).