Creamy Pesto Gnocchi with Spinach and Artichokes
Indulge in the comforting delight of Creamy Pesto Gnocchi with Spinach and Artichokes, a dish that is not only quick to prepare but also bursting with flavor. This creamy pasta meal combines tender gnocchi with sautéed onions, garlic, fresh spinach, and tangy marinated artichokes, all enveloped in a rich basil pesto sauce. In just 30 minutes, you can whip up a satisfying dinner that will impress your family or guests alike. Each bite is a harmonious blend of textures and tastes, making it perfect for busy weeknights or special occasions. Plus, it’s easily customizable to suit your dietary preferences!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Main
- 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
- 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).
- Heat olive oil in a skillet over medium heat; sauté diced onion and minced garlic until soft and fragrant.
- Add gnocchi to the pan and cook until lightly golden brown, about 3-5 minutes.
- Deglaze the pan with white grape juice or water, scraping any browned bits; then add cream and water or vegetable stock, simmering for about 5 minutes.
- Stir in the pesto, baby spinach, and drained artichokes until the spinach wilts; top with grated gouda cheese.
- Transfer to the oven and bake for 15-20 minutes until the cheese is melted and golden brown.
- Serve directly from the pan for a rustic touch.
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg