Creamy Pesto Gnocchi with Spinach and Artichokes
Indulge in the comforting flavors of Creamy Pesto Gnocchi with Spinach and Artichokes, a delightful dish that can be prepared in just 30 minutes! This recipe combines tender gnocchi with fresh spinach and tangy artichokes, all enveloped in a rich, creamy basil pesto sauce. Perfect for busy weeknights or special gatherings, this one-pan meal is not only quick to prepare but also customizable to fit your taste preferences. Whether you’re serving it to family or friends, this dish is sure to impress with its harmonious blend of textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 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 marinated artichokes (drained)
- 4 tbsp basil pesto
- 200 g gouda cheese (grated)
Instructions
- Preheat your oven to 180°C (356°F). In a skillet, heat olive oil over medium heat and sauté diced onion and minced garlic until translucent.
- Add gnocchi to the pan, cooking until lightly golden (about 3-5 minutes).
- Deglaze the pan with white grape juice or water, scraping up browned bits. Pour in cream and vegetable stock, simmer for about five minutes.
- Stir in basil pesto, spinach, and artichokes until the spinach wilts. Top with shredded gouda.
- Bake for 15-20 minutes until the cheese is melted and bubbling.
- Serve directly from the pan and enjoy!
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 490
- Sugar: 3g
- Sodium: 625mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg