Creamy Pesto Gnocchi with Spinach and Artichokes
Indulge in a delightful culinary experience with this Creamy Pesto Gnocchi with Spinach and Artichokes. This dish is a perfect blend of soft, pillowy gnocchi enveloped in a creamy sauce that combines the fresh flavors of basil pesto, vibrant spinach, and tangy marinated artichokes. Ready in just 30 minutes, it makes for an ideal weeknight dinner or an elegant option for casual gatherings. With its comforting textures and rich flavors, this recipe is bound to bring joy to your dining table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately four people 1x
- Category: Dinner
- 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 vegetable stock (or water)
- 125 g baby spinach
- 280 g jar marinated artichokes (drained)
- 4 tbsp basil pesto
- 200 g gouda or similar cheese (grated)
Instructions
- Preheat the oven to 180°C (356°F).
- In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until soft and fragrant.
- Add gnocchi and cook until lightly golden, about 3-5 minutes.
- Deglaze the pan with white grape juice or water, scraping up browned bits. Stir in cream and vegetable stock; simmer for about 5 minutes.
- Add basil pesto, spinach, and drained artichokes; mix well. Top with grated gouda.
- Bake for 15-20 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 562
- Sugar: 3g
- Sodium: 460mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg