Creamy Pesto Gnocchi with Spinach and Artichokes
Indulge in the creamy comfort of Creamy Pesto Gnocchi with Spinach and Artichokes, a delightful dish that brings a taste of Italy to your dinner table. This quick and easy recipe is perfect for busy weeknights, taking just 30 minutes from start to finish. The combination of tender gnocchi, fresh spinach, tangy artichokes, and a rich, creamy sauce creates a mouthwatering experience that will have everyone asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves four
- 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 vegetable stock (or water)
- 125 g baby spinach
- 280 g marinated artichokes (drained)
- 4 tbsp basil pesto
- 200 g gouda cheese (grated)
Instructions
- Preheat your oven to 180°C (356°F).
- In a cast-iron skillet or stainless steel pan, heat olive oil over medium heat. Sauté the diced onion and minced garlic until soft and fragrant (about 5 minutes).
- Add gnocchi to the pan and cook until lightly golden brown (3-5 minutes).
- Deglaze the pan with white grape juice (or water) while scraping up any browned bits.
- Stir in cream and vegetable stock; let simmer for about 5 minutes.
- Mix in basil pesto, baby spinach, and drained artichokes until the spinach wilts.
- Sprinkle grated gouda on top and transfer to the oven; bake for 15-20 minutes until cheese is melted and golden brown.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 510
- Sugar: 4g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg