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Creamy Pesto Gnocchi with Spinach and Artichokes Recipe

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4.1 from 4 reviews

  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

This creamy pesto gnocchi with spinach and artichokes is a comforting and flavorful one-pan meal. Soft gnocchi is sautéed to a light golden color and simmered in a rich, creamy sauce infused with garlic, herbs, and basil pesto. Fresh spinach and tangy marinated artichokes add vibrant texture and flavor, all topped with melted golden gouda cheese baked to perfection. Perfect for an easy yet elegant weeknight dinner or cozy weekend treat.

Ingredients

Main Ingredients

  • 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 vegetable stock
  • 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 cheese, grated (or similar cheese)

Instructions

  1. Preheat the oven: Set your oven to 180°C (356°F) to prepare for baking the final dish.
  2. Sauté aromatics: Heat olive oil in a cast-iron skillet or stainless steel pan over medium heat. Add diced onion and minced garlic, cooking until soft, fragrant, and translucent. Then stir in dried oregano and dried basil, cooking for another 1–2 minutes to release their flavors.
  3. Cook the gnocchi: Add a bit more olive oil if the pan is dry, then add the gnocchi. Stir occasionally and cook until the gnocchi turns lightly golden, approximately 3–5 minutes.
  4. Simmer the sauce: Pour in the vegetable stock, using a wooden spoon or spatula to scrape up any browned bits from the pan bottom. Add cream and water (or extra vegetable stock), then bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the gnocchi to finish cooking and absorb the flavors.
  5. Add vegetables and pesto: Stir in the basil pesto, baby spinach, and drained marinated artichokes. The spinach will wilt within seconds from the heat, integrating perfectly into the creamy sauce.
  6. Bake with cheese topping: Evenly sprinkle the grated gouda cheese over the top of the gnocchi mixture in the pan. Place the skillet in the preheated oven and bake for 15–20 minutes, or until the cheese is fully melted and golden brown on top.
  7. Serve: Carefully remove the skillet from the oven and serve the creamy pesto gnocchi directly from the pan while hot for the best flavor and texture.

Notes

  • If you prefer a lighter dish, substitute the cream with half-and-half or a dairy-free alternative.
  • Use fresh basil pesto for a more vibrant flavor, or store-bought pesto in a pinch.
  • You can substitute gouda with mozzarella or parmesan if desired.
  • For a gluten-free version, ensure the gnocchi used is certified gluten-free.
  • Leftovers can be refrigerated and gently reheated on the stovetop or in the oven to maintain creaminess.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-inspired

Find it online: https://myeasyplate.com/creamy-pesto-gnocchi-with-spinach-and-artichokes-recipe/