Creamy Pesto Gnocchi with Spinach and Artichokes
Creamy Pesto Gnocchi with Spinach and Artichokes is the perfect solution for busy weeknights, delivering rich flavors and creamy goodness in just 30 minutes. This delightful dish features tender gnocchi enveloped in a luscious sauce made from gouda cheese, vibrant basil pesto, fresh baby spinach, and tangy marinated artichokes. Ideal for family dinners or gatherings with friends, this meal guarantees satisfaction all around. Easy to make in one pan, it minimizes cleanup while maximizing flavor—making it the ultimate comfort food to enjoy any day of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- 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 vegetable stock (or water)
- 125 g baby spinach
- 280 g marinated artichokes (drained)
- 4 tbsp basil pesto
- 200 g gouda cheese (grated)
Instructions
- Preheat oven to 180°C (356°F).
- In a cast-iron skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until soft. Stir in oregano and basil.
- Add gnocchi and cook until lightly golden.
- Deglaze with white grape juice, scraping browned bits from the pan. Stir in cream and vegetable stock; simmer for about 5 minutes.
- Mix in basil pesto, baby spinach, and marinated artichokes until spinach wilts. Top with gouda cheese.
- Bake in preheated oven for 15-20 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 550
- Sugar: 4g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg