Creamy Pesto Gnocchi with Spinach and Artichokes
Indulge in the comforting flavors of Creamy Pesto Gnocchi with Spinach and Artichokes, a delightful dish that’s perfect for busy weeknights or cozy gatherings. This quick recipe combines tender gnocchi with vibrant baby spinach and marinated artichokes, all enveloped in a creamy pesto sauce. With just 30 minutes from start to finish, you can enjoy a gourmet meal without the fuss. The richness of gouda cheese melts beautifully on top, creating an irresistible golden crust that contrasts perfectly with the creamy textures underneath. Treat yourself or impress your guests with this simple yet elegant dish that celebrates fresh ingredients and comforting flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately four 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 water (or vegetable stock)
- 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 and fragrant.
- Add gnocchi to the pan; cook until lightly golden, about 3-5 minutes.
- Pour in white grape juice or water, scraping up browned bits from the pan. Add cream and water (or stock) and simmer for about 5 minutes.
- Stir in basil pesto, spinach, and drained artichokes until the spinach wilts.
- Top with shredded gouda cheese and bake at 180°C (356°F) for 15-20 minutes until golden.
- Serve hot directly from the pan for an inviting presentation.
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg