Creamy Pesto Gnocchi with Spinach and Artichokes
Creamy Pesto Gnocchi with Spinach and Artichokes is the ultimate comfort food that’s both quick and satisfying. Ready in just 30 minutes, this dish features pillowy gnocchi enveloped in a luscious cream sauce made with fresh spinach and tangy artichokes, all highlighted by the vibrant flavors of basil pesto. Perfect for busy weeknights or casual gatherings, this recipe is sure to impress your family and friends while delivering a hearty meal that feels indulgent yet easy to prepare. Each bite brings a delightful blend of creamy textures and savory tastes, making it a go-to recipe for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately four 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
- 250 ml cream
- 250 ml vegetable stock
- 125 g baby spinach
- 280 g jar marinated artichokes (drained)
- 4 tbsp basil pesto
- 200 g gouda cheese (grated)
Instructions
- Preheat oven to 180°C (356°F). In a skillet, heat olive oil over medium heat. Sauté diced onion until soft; add minced garlic and cook until fragrant.
- Add gnocchi to the skillet, drizzling with more olive oil if needed. Cook until lightly golden.
- Deglaze the pan with white grape juice, scraping up bits from the bottom. Pour in cream and vegetable stock; simmer for about five minutes until gnocchi are tender.
- Stir in basil pesto, spinach, and drained artichokes until combined.
- Transfer to a baking dish, top with gouda cheese, and bake for 15-20 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 480
- Sugar: 4g
- Sodium: 560mg
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg