Description
Creamy Pesto Gnocchi with Spinach and Artichokes is a delightful Italian-inspired dish that combines tender gnocchi with vibrant baby spinach and tangy marinated artichokes, all enveloped in a luscious cream sauce. This meal comes together in just 30 minutes, making it perfect for busy weeknights or an intimate dinner gathering. The rich flavors of gouda cheese and basil pesto elevate this one-pan wonder, ensuring every bite is comforting and satisfying. Serve it hot from the oven for a delightful presentation that will impress your family and friends!
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 water (or vegetable stock)
- 125 g baby spinach
- 280 g jar marinated artichokes (drained)
- 4 tbsp basil pesto
- 200 g gouda or similar 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.
- Stir in dried oregano and basil; cook for another minute until fragrant.
- Add the gnocchi, stirring occasionally until lightly golden.
- Deglaze the pan with white apple vinegar or water, then add cream and water (or vegetable stock). Simmer for about 5 minutes.
- Stir in pesto, baby spinach, and marinated artichokes until the spinach wilts. Top with shredded gouda cheese.
- Transfer the skillet to the oven and bake for 15–20 minutes until the cheese is melted and golden brown.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 465
- Sugar: 4g
- Sodium: 550mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg