Creamy Pesto Gnocchi with Spinach and Artichokes
Indulge in the comforting flavors of Creamy Pesto Gnocchi with Spinach and Artichokes, a delightful dish that offers a rich, creamy sauce paired with tender gnocchi. This quick recipe comes together in just 30 minutes, making it perfect for busy weeknights or family gatherings. The vibrant combination of fresh spinach and tangy marinated artichokes adds a burst of flavor, while the gooey gouda cheese topping creates a satisfying finish. Whether enjoyed solo or shared with loved ones, this meal is sure to become a favorite in your household.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 500 g gnocchi
- 2 tbsp olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tbsp dried oregano
- 1 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 cheese (grated)
Instructions
- Preheat your oven to 180°C (356°F). In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until soft and fragrant.
- Add the gnocchi to the skillet, cooking until lightly golden—about 3–5 minutes.
- Deglaze the pan with white grape juice, then stir in cream and vegetable stock. Let simmer for about 5 minutes.
- Mix in basil pesto, baby spinach, and marinated artichokes until combined; top with grated gouda cheese.
- Bake for approximately 15–20 minutes, until the cheese is melted and golden brown.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 75mg