Creamy Pesto Gnocchi with Spinach and Artichokes
If you’re in search of a quick, comforting dinner that feels like a warm embrace, look no further than Creamy Pesto Gnocchi with Spinach and Artichokes. This dish combines tender gnocchi with the vibrant flavors of fresh spinach and tangy marinated artichokes, all enveloped in a creamy gouda cheese sauce. Ready in just 30 minutes, it’s the perfect solution for busy weeknights or family gatherings when you want to impress without the stress. Everyone will love this delightful meal!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- 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 cheese (grated)
Instructions
- Preheat your oven to 180°C (356°F). In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until soft.
- Add gnocchi and cook until lightly golden, about 3-5 minutes.
- Deglaze the pan with white grape juice or water, scraping up browned bits. Add cream and vegetable stock; simmer for about 5 minutes.
- Stir in basil pesto, spinach, and marinated artichokes until the spinach wilts.
- Top with grated gouda cheese and bake for 15-20 minutes until golden brown.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 540
- Sugar: 3g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg