Creamy Pesto Gnocchi with Spinach and Artichokes
Indulge in the comforting delight of Creamy Pesto Gnocchi with Spinach and Artichokes, a dish that brings together creamy goodness and vibrant flavors in just 30 minutes! This recipe is perfect for busy weeknights or casual gatherings, effortlessly impressing family and friends alike. The luscious sauce, enriched with fresh baby spinach and tangy marinated artichokes, offers a satisfying way to incorporate greens into your meal. Whether you’re seeking a quick dinner or a cozy comfort food experience, this creamy gnocchi dish is sure to become a favorite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 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 water (or vegetable stock)
- 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 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.
- Pour in white grape juice (or water) to deglaze the pan, scraping up any browned bits. Stir in cream and water (or stock), simmering for about 5 minutes.
- Mix in basil pesto, baby spinach, and marinated artichokes until the spinach wilts. Top with shredded gouda.
- Transfer the skillet to the oven and bake for 15-20 minutes until cheese is melted and golden.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 4g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg