Creamy Pesto Gnocchi with Spinach and Artichokes
Indulge in the comforting embrace of Creamy Pesto Gnocchi with Spinach and Artichokes, a delightful dish that comes together in just 30 minutes. This one-pan wonder features tender gnocchi enveloped in a rich, creamy sauce infused with aromatic herbs and vibrant vegetables. The combination of savory gouda cheese, fresh spinach, and marinated artichokes creates a symphony of flavors that will have everyone at your table asking for seconds. Whether you’re whipping it up for a busy weeknight dinner or preparing a cozy meal for family and friends, this recipe is sure to become a beloved staple in your culinary repertoire.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- 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 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
- In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until softened, then add dried herbs.
- Stir in the gnocchi and cook until lightly golden. Add white grape juice (or water) to deglaze the pan, scraping up any browned bits.
- Mix in cream and vegetable stock, simmering for 5 minutes until gnocchi is cooked through.
- Incorporate spinach, artichokes, and pesto; mix well. Top with gouda cheese before baking.
- Bake at 180°C (356°F) for 15-20 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg