Creamy Pesto Gnocchi with Spinach and Artichokes
Indulge in a bowl of Creamy Pesto Gnocchi with Spinach and Artichokes, a delightful dish that combines tender gnocchi with a rich, creamy sauce, fresh spinach, and tangy marinated artichokes. Perfect for busy weeknights or family gatherings, this recipe is not only quick to prepare—taking just 30 minutes—but also incredibly versatile. Customize it with your favorite vegetables or proteins for an even heartier meal. With its comforting flavors and creamy texture, this dish is destined to become a staple in your dinner rotation!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- 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 water (or vegetable stock)
- 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 skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 3 minutes. Stir in oregano and basil.
- Add gnocchi to the skillet; cook until lightly golden, about 5 minutes.
- Deglaze with white grape juice, scraping up any bits from the pan. Stir in cream and water or stock; simmer for about 5 minutes until gnocchi are cooked through.
- Fold in pesto, spinach, and artichokes. Top with gouda cheese.
- Bake for 15-20 minutes until cheese is melted and golden brown. Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg