Description
Creamy Pesto Gnocchi with Spinach and Artichokes is a comforting, flavorful dish that combines tender gnocchi, creamy sauce, and vibrant greens for a satisfying meal that’s easy to make and perfect for sharing.
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 wine (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 or similar cheese (grated)
Instructions
- Preheat the oven to 180°C (356°F).
- In a cast-iron skillet or pan, sauté onion and garlic in olive oil over medium heat until soft and fragrant.
- Add dried oregano and basil; cook for 1–2 minutes.
- Add gnocchi and cook for 3–5 minutes until lightly golden.
- Deglaze with white wine or water, scraping up browned bits from the pan.
- Pour in cream and water (or stock), and simmer for 5 minutes.
- Stir in pesto, spinach, and marinated artichokes. Let spinach wilt.
- Top with grated gouda and bake for 15–20 minutes until cheese is melted and golden.
- Serve hot, straight from the pan, with extra basil or olive oil drizzle if desired.
Notes
Cool leftovers before storing in an airtight container for up to 3 days. Reheat in the oven or microwave. For extra flavor, add red pepper flakes or swap gouda for mozzarella or parmesan. For a dairy-free version, use coconut milk and vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Oven-Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 690mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg