Creamy Pesto Gnocchi with Spinach and Artichokes
Indulge in the creamy goodness of this delightful Creamy Pesto Gnocchi with Spinach and Artichokes. This dish combines tender gnocchi with fresh spinach and tangy marinated artichokes, all enveloped in a rich, creamy pesto sauce. Ideal for busy weeknights or cozy family gatherings, it comes together in just 30 minutes, ensuring you spend less time cooking and more time savoring each delicious bite. The addition of gouda cheese lends a satisfying richness that will have everyone coming back for seconds. Treat yourself to a comforting meal that’s both quick and easy!
- 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 vegetable stock (or water)
- 125 g baby spinach
- 280 g jar marinated artichokes (drained)
- 4 tbsp basil pesto
- 200 g gouda cheese (grated)
Instructions
- Preheat your oven to 180°C (356°F). In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until soft.
- Add gnocchi and cook until lightly golden, about 3-5 minutes.
- Deglaze the pan with white grape juice or water; add cream and vegetable stock. Simmer for about 5 minutes.
- Stir in basil pesto, baby spinach, and marinated artichokes. Top with gouda cheese.
- Bake for 15-20 minutes until the cheese is melted and golden brown.
- Serve directly from the pan and enjoy!
Nutrition
- Serving Size: Approximately 300g
- Calories: 550
- Sugar: 3g
- Sodium: 710mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 70mg