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Creamy Pesto Gnocchi with Spinach and Artichokes

Creamy Pesto Gnocchi with Spinach and Artichokes
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Indulge in the comforting flavors of Creamy Pesto Gnocchi with Spinach and Artichokes—a delightful dish that comes together in just 30 minutes! Perfect for busy weeknights or cozy family dinners, this one-pan recipe features tender gnocchi enveloped in a rich, creamy sauce enhanced by fresh baby spinach and tangy marinated artichokes. Topped with melty gouda cheese, it’s a satisfying meal everyone will love! With its quick preparation and delicious taste, this dish is not only family-friendly but also versatile enough to accommodate your pantry staples. Gather your ingredients and let’s get cooking!

Ingredients

Scale
  • 500g gnocchi
  • 2 tbsp olive oil
  • 1 yellow onion (diced)
  • 3 cloves garlic (minced)
  • ½ tbsp dried oregano
  • ½ tbsp dried basil
  • 150ml white grape juice (or water)
  • 250ml cream
  • 250ml vegetable stock (or water)
  • 125g baby spinach
  • 280g jar marinated artichokes (drained)
  • 4 tbsp basil pesto
  • 200g gouda cheese (grated)

Instructions

  1. Preheat your oven to 180°C (356°F). In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until soft, about 3–5 minutes.
  2. Add gnocchi to the skillet; stir occasionally until lightly golden, about 3–5 minutes.
  3. Deglaze the pan with white grape juice or water, scraping up browned bits. Stir in cream and vegetable stock; simmer for about 5 minutes until gnocchi is fully cooked.
  4. Mix in basil pesto, baby spinach, and drained artichokes until spinach wilts. Top with grated gouda cheese.
  5. Bake in the preheated oven for 15–20 minutes until cheese is melted and golden brown.
  6. Serve warm directly from the skillet.

Nutrition

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