Creamy Pesto Gnocchi with Spinach and Artichokes
Creamy Pesto Gnocchi with Spinach and Artichokes is the ideal dish for a comforting weeknight meal. This quick and easy recipe combines tender gnocchi with a luscious creamy sauce, fresh baby spinach, and tangy marinated artichokes, all brought together with vibrant basil pesto.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 500 g gnocchi
- 2 tbsp olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 150 ml white grape juice (or water)
- 250 ml cream
- 125 g baby spinach
- 280 g jar marinated artichokes (drained)
- 4 tbsp basil pesto
- 200 g gouda cheese (grated)
Instructions
- Heat olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until soft.
- Add gnocchi to the pan and cook until lightly golden.
- Deglaze the pan with white grape juice or water, scraping up any browned bits. Mix in cream and simmer for about 5 minutes.
- Stir in basil pesto, spinach, and artichokes until combined.
- Top with grated gouda cheese and bake at 180°C (356°F) for 15-20 minutes or until golden brown.
- Serve warm directly from the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 3g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg