Creamy Pesto Gnocchi with Spinach and Artichokes
Indulge in a comforting bowl of Creamy Pesto Gnocchi with Spinach and Artichokes, a delightful dish that combines tender gnocchi, fresh spinach, and tangy marinated artichokes, all enveloped in a rich and creamy sauce. Perfect for busy weeknights, this recipe comes together in just 30 minutes and is sure to become a family favorite. With its smooth texture and vibrant flavors, it’s an inviting meal that can be customized with your choice of proteins or vegetables. Serve it straight from the pan for a rustic touch that enhances the dining experience.
- 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)
- 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 over medium heat, sauté diced onion and minced garlic in olive oil for about 3-5 minutes until soft.
- Add more olive oil if needed, then toss in the gnocchi. Cook while stirring for another 3-5 minutes until golden.
- Deglaze the pan with white grape juice (or water), scraping up browned bits. Pour in cream and vegetable stock, simmering for about 5 minutes until gnocchi is cooked.
- Stir in basil pesto, fresh spinach, and marinated artichokes until the spinach wilts. Top with shredded gouda cheese and bake for 15-20 minutes until bubbly and golden.
- Serve directly from the skillet for a rustic presentation.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg