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Pesto Gnocchi with Spinach and Artichokes

Creamy Pesto Gnocchi with Spinach and Artichokes in 30 Minutes

Delight in this Pesto Gnocchi with Spinach and Artichokes, a quick and hearty dish perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gnocchi
  • 1 package Gnocchi Use gluten-free gnocchi for a gluten-free version.
For the Sauce
  • 2 tablespoons Olive Oil Used for sautéing aromatics and adds richness.
  • 1 medium Yellow Onion Adds sweetness and depth of flavor.
  • 3 cloves Garlic Infuses the dish with robust flavor.
  • 1 teaspoon Dried Oregano Enhances the Italian flavors.
  • 1 teaspoon Dried Basil Brings a warm herbal note.
  • 1/2 cup White Wine Adds acidity; substitute with broth if desired.
  • 1 cup Cream Provides a rich, velvety sauce.
  • 1/4 cup Water or Vegetable Stock Helps to thin the sauce.
For the Vegetables
  • 2 cups Baby Spinach Adds freshness and nutrients.
  • 1 cup Marinated Artichokes Offers a tangy, savory component.
For Finishing Touches
  • 1/2 cup Basil Pesto Infuses the dish with herbal flavors.
  • 1 cup Gouda Cheese Melts beautifully for a creamy topping.

Equipment

  • Large skillet
  • Oven
  • Oven-Safe Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (356°F). Gather all your ingredients while the oven warms up.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sauté for 3-4 minutes.
  3. Add gnocchi to the skillet, stirring gently, and cook for 3-5 minutes until they develop a light golden color.
  4. Pour in the white wine, scraping the bottom of the skillet, and let it cook for 2 minutes.
  5. Stir in cream and a splash of water or vegetable stock, simmerring for about 5 minutes until it thickens.
  6. Fold in the baby spinach and marinated artichokes, stirring until spinach wilts, about 1-2 minutes.
  7. Stir in the basil pesto, coating each gnocchi piece evenly.
  8. Transfer mixture to an oven-safe dish, sprinkle with gouda, and bake for 15-20 minutes until cheese is melted and golden.
  9. Serve directly from the pan for a rustic feel.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 14gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Choose fresh gnocchi for the best texture. Watch the sauté heat to prevent burning the garlic and onion. Gouda cheese is recommended for melting. Be sure to deglaze well to retain all flavors in the sauce.

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