Creamy Pesto Gnocchi with Spinach and Artichokes
Indulge in a comforting bowl of Creamy Pesto Gnocchi with Spinach and Artichokes, ready in just 30 minutes! This delightful dish combines tender gnocchi with vibrant spinach and tangy artichokes, all enveloped in a rich, creamy sauce enhanced by aromatic basil pesto.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 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 the diced onion and minced garlic until fragrant.
- Add the gnocchi; cook until lightly golden. If needed, add more olive oil to prevent sticking.
- Deglaze the pan with white grape juice or water, then stir in cream and vegetable stock. Simmer for about 5 minutes until the gnocchi are tender.
- Mix in basil pesto, fresh spinach, and marinated artichokes until the spinach wilts. Top with shredded gouda cheese.
- Transfer the skillet to the oven; bake for about 15-20 minutes until the cheese is melted and golden.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 58mg