Creamy Pesto Gnocchi with Spinach and Artichokes
Creamy Pesto Gnocchi with Spinach and Artichokes is the ultimate comfort food that brings a delightful fusion of flavors to your table. This dish combines pillowy gnocchi with a rich and creamy gouda cheese sauce, fresh spinach, and tangy marinated artichokes, all brought together with fragrant basil pesto. Perfect for busy weeknights or cozy family gatherings, this recipe is quick to prepare in just 30 minutes. It’s not only delicious but also an excellent way to sneak in some veggies without anyone noticing! Dive into this simple yet satisfying meal that promises to become a household favorite.
- 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 (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 over medium heat, add olive oil, diced onion, and minced garlic. Sauté until soft and fragrant.
- Add the gnocchi to the skillet and cook for about 3-5 minutes until lightly golden.
- Pour in the white grape juice or water, scraping up any browned bits from the pan. Add cream and vegetable stock; simmer for five minutes.
- Stir in basil pesto, baby spinach, and marinated artichokes until spinach wilts. Top with grated gouda cheese.
- Transfer the skillet to the oven and bake for 15-20 minutes until cheese is melted and golden brown.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg