Creamy Pesto Gnocchi with Spinach and Artichokes
Creamy Pesto Gnocchi with Spinach and Artichokes is a delightful and satisfying dish perfect for any occasion. In just 30 minutes, you can whip up this comforting meal featuring tender gnocchi coated in a rich, creamy sauce infused with fresh spinach, tangy marinated artichokes, and gooey gouda cheese. This one-pan wonder not only saves time on cleanup but also delivers an impressive burst of flavor that will leave your family and guests asking for seconds. Whether you’re hosting friends or needing a quick weeknight dinner, this recipe is sure to become a favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 500 g gnocchi
- 2 tbsp olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 250 ml cream
- 125 g baby spinach
- 280 g jar marinated artichokes (drained)
- 200 g gouda cheese (grated)
- 4 tbsp basil pesto
Instructions
- Preheat oven to 180°C (356°F).
- In a cast-iron skillet, sauté diced onion and minced garlic in olive oil over medium heat until soft. Add dried oregano and basil, cooking for another minute.
- Add gnocchi to the skillet, stirring until lightly golden, about 3–5 minutes.
- Deglaze with white wine or water, scraping up browned bits. Stir in cream and simmer for about 5 minutes until the gnocchi are tender.
- Mix in pesto, spinach, and drained artichokes; top with grated gouda.
- Bake in preheated oven for 15–20 minutes until cheese is melted and golden brown.
- Serve directly from the skillet.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg