Description
Creamy Pesto Gnocchi with Spinach and Artichokes is an irresistible comfort dish that combines velvety textures with vibrant flavors. This quick recipe is perfect for busy weeknights or casual gatherings, featuring fresh baby spinach, tangy marinated artichokes, and rich gouda cheese. In just 30 minutes, you can whip up a one-pan wonder that’s both satisfying and easy to clean up. With its creamy pesto sauce enveloping every piece of gnocchi, it’s sure to become a favorite at your dinner table!
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 apple vinegar (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 cast-iron skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until softened.
- Stir in oregano and basil; cook for an additional minute.
- Add the gnocchi and cook until lightly golden brown.
- Deglaze the pan with white apple vinegar or water, then add cream and vegetable stock. Simmer for about 5 minutes.
- Stir in pesto, spinach, and artichokes until the spinach wilts.
- Top with grated gouda cheese and bake in the oven for 15-20 minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg