Print

Creamy Pesto Gnocchi with Spinach and Artichokes

Creamy Pesto Gnocchi with Spinach and Artichokes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Pesto Gnocchi with Spinach and Artichokes is the ultimate comfort food that combines rich, creamy flavors with fresh ingredients for a satisfying meal. In just 30 minutes, this one-pan dish brings together tender gnocchi, vibrant spinach, and tangy marinated artichokes, all enveloped in a luscious sauce infused with basil pesto. Ideal for busy weeknights or casual family gatherings, this recipe is sure to impress everyone at the table. With its delightful combination of textures and tastes, it’s no wonder this dish has earned a special place in my kitchen. Serve it warm, and watch as your loved ones ask for seconds!

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
  • 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

  1. Preheat your oven to 180°C (356°F). In a cast-iron skillet or stainless steel pan, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft and translucent (about 5 minutes).
  2. Add gnocchi and cook while stirring occasionally until lightly golden (3-5 minutes).
  3. Pour in white grape juice to deglaze the pan, scraping up any browned bits. Stir in cream and vegetable stock; simmer for about 5 minutes.
  4. Mix in basil pesto, baby spinach, and drained marinated artichokes. Top with grated gouda and bake for 15-20 minutes until cheese is melted and golden.
  5. Serve warm directly from the pan.

Nutrition

Find it online: https://prrecipe.com/creamy-pesto-gnocchi-with-spinach-and-artichokes-2/