Creamy Pesto Gnocchi with Spinach and Artichokes
Creamy Pesto Gnocchi with Spinach and Artichokes is a sumptuous dish that combines the rich flavors of creamy gouda cheese, tender gnocchi, and vibrant spinach with tangy marinated artichokes. Ready in just 30 minutes, this easy recipe makes for a perfect weeknight dinner or an impressive meal for guests. With minimal cleanup thanks to its one-pan preparation, you can enjoy a delightful dish without the hassle. Serve it warm straight from the oven, topped with fresh herbs or your favorite cheese for an extra touch of indulgence.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 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 apple vinegar (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 cheese (grated)
Instructions
- Preheat the oven to 180°C (356°F).
- In a cast-iron skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent.
- Stir in dried oregano and basil; cook for another minute.
- Add gnocchi and cook until lightly golden, about 3–5 minutes.
- Deglaze the pan with white apple vinegar or water, scraping up brown bits. Stir in cream and vegetable stock; simmer for 5 minutes until gnocchi is cooked through.
- Mix in basil pesto, baby spinach, and drained artichokes until the spinach wilts. Top with grated gouda cheese.
- Bake for 15–20 minutes or until cheese is golden brown.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 590
- Sugar: 4g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg