Creamy Pesto Gnocchi with Spinach and Artichokes
Creamy Pesto Gnocchi with Spinach and Artichokes is the perfect dish for anyone seeking a quick yet indulgent meal. In just 30 minutes, you can enjoy this comforting pasta that combines pillowy gnocchi with fresh spinach and tangy marinated artichokes, all enveloped in a rich creamy sauce. Topped with melted gouda cheese, this dish is sure to impress at family dinners or cozy get-togethers. Its vibrant colors and enticing aroma will have everyone gathering around the table in no time. Plus, it’s flexible—feel free to add your favorite vegetables or adjust the cheese to suit your taste.
- 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)
- ½ tbsp dried oregano
- ½ tbsp dried basil
- 150 ml white grape juice (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
- Sauté diced onion and minced garlic in olive oil over medium heat until soft.
- Add gnocchi and cook until golden, about 3-5 minutes.
- Deglaze the pan with white grape juice, then add cream and water (or vegetable stock). Simmer for 5 minutes.
- Stir in pesto, spinach, and drained artichokes until spinach wilts. Top with gouda cheese.
- Bake in a preheated oven at 180°C (356°F) for 15-20 minutes until cheese is golden.
- Serve hot from the pan.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 70mg