Creamy Pesto Gnocchi with Spinach and Artichokes
Creamy Pesto Gnocchi with Spinach and Artichokes is an irresistible dish that brings comfort and flavor to your dinner table in just 30 minutes. This vegetarian delight combines tender gnocchi with vibrant spinach and tangy marinated artichokes, all enveloped in a rich, creamy sauce that guarantees satisfaction. Perfect for busy weeknights or family gatherings, this recipe is not only easy to prepare but also offers versatility—allowing you to customize it to your taste. Whether you’re looking to impress guests or simply enjoy a cozy meal at home, this creamy pesto gnocchi is sure to become a favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 500 g gnocchi
- 2 tbsp olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- ½ tbsp dried oregano
- ½ tbsp dried basil
- 150 ml white grape juice (or water)
- 250 ml cream
- 250 ml vegetable stock (or water)
- 125 g baby spinach
- 280 g jar marinated artichokes (drained)
- 4 tbsp basil pesto
- 200 g gouda cheese (grated)
Instructions
- Preheat oven to 180°C (356°F). In a pan, heat olive oil over medium heat. Sauté diced onion and minced garlic until softened.
- Add gnocchi and cook until lightly golden, about 3-5 minutes.
- Deglaze the pan with white grape juice or water, scraping up any browned bits. Stir in cream and vegetable stock, simmering for about 5 minutes until the gnocchi are cooked through.
- Mix in basil pesto, baby spinach, and drained artichokes until the spinach wilts. Top with grated gouda cheese.
- Transfer to the oven and bake for 15-20 minutes until the cheese is melted and golden.
- Serve warm straight from the pan.
Nutrition
- Serving Size: Approximately 300g
- Calories: 620
- Sugar: 5g
- Sodium: 650mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: <0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 70mg