Creamy Pesto Gnocchi with Spinach and Artichokes
Indulge in the delightful comfort of Creamy Pesto Gnocchi with Spinach and Artichokes, a dish that transforms busy weeknights into a gourmet experience. This recipe combines soft, pillowy gnocchi with a luscious creamy sauce enriched by vibrant spinach and tangy marinated artichokes. With the aromatic essence of basil pesto tying it all together, each bite is an explosion of flavor that’s both satisfying and soothing. Perfect for families or solo dinners, this dish is ready in just 30 minutes, making it an ideal choice for those seeking a quick yet hearty meal. Whip up this easy recipe and enjoy a comforting culinary hug on your plate!
- 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 jar marinated artichokes (drained)
- 4 tbsp basil pesto
- 200 g gouda or similar cheese (grated)
Instructions
- Preheat your oven to 180°C (356°F). In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic for about 3-5 minutes until soft.
- Add gnocchi to the skillet and cook until lightly golden, about another 3-5 minutes.
- Deglaze the pan with white grape juice or water, scraping up any browned bits. Add cream and vegetable stock, simmering for about 5 minutes.
- Mix in basil pesto, baby spinach, and drained artichokes until the spinach wilts. Top with grated gouda.
- Transfer to the oven and bake for 15-20 minutes until golden brown on top.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 55mg