Creamy pesto gnocchi with spinach and artichokes served in a bowl

Creamy Pesto Gnocchi with Spinach and Artichokes

ByCasey Monroe

why make this recipe

Creamy Pesto Gnocchi with Spinach and Artichokes is a delightful dish combining the comforting texture of gnocchi with the rich flavors of pesto and cream. This recipe is perfect for those who crave a quick and satisfying meal. It is easy to prepare and packed with nutrition from spinach and artichokes, making it a wholesome choice for family dinners or weeknight meals.

how to make Creamy Pesto Gnocchi with Spinach and Artichokes

Ingredients:

  • 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 wine (or water)
  • 250 ml cream
  • 250 ml water (or vegetable stock)
  • 125 g baby spinach
  • 280 g jar marinated artichokes (drained)
  • 4 tbsp basil pesto
  • 200 g gouda or similar cheese (grated)

Directions:

  1. Preheat the oven to 180°C (356°F).
  2. In a cast-iron skillet or stainless steel pan, sauté the onion and garlic in olive oil over medium heat until soft, fragrant, and translucent.
  3. Add the dried oregano and basil, cooking for an additional 1-2 minutes.
  4. If needed, add more oil to the pan, then add the gnocchi. Cook, stirring occasionally, until lightly golden, about 3-5 minutes.
  5. Deglaze the pan with white wine or water, using a wooden spoon or spatula to scrape up any browned bits.
  6. Add the cream and water (or stock), then simmer for about 5 minutes until the gnocchi is cooked.
  7. Stir in the pesto, spinach, and artichokes. The spinach will wilt from the heat.
  8. Top with the shredded gouda cheese and bake for 15-20 minutes until the cheese is melted and golden.
  9. Serve directly from the pan.

how to serve Creamy Pesto Gnocchi with Spinach and Artichokes

This dish is best served hot and straight from the oven. You can add extra grated cheese on top for a cheesier experience. Pair it with a simple green salad or garlic bread to complete the meal.

how to store Creamy Pesto Gnocchi with Spinach and Artichokes

If you have leftovers, let the dish cool down and transfer it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

tips to make Creamy Pesto Gnocchi with Spinach and Artichokes

  • Make sure to stir the gnocchi frequently while cooking to prevent sticking.
  • You can use homemade pesto for added freshness.
  • Adjust the amount of cream and cheese based on your taste preference.

variation

For a lighter version, you can substitute cream with a low-fat version or use a plant-based cream. You can also add other vegetables like bell peppers or zucchini to boost flavor and nutrition.

FAQs

Q: Can I use fresh spinach instead of baby spinach?
A: Yes, you can use fresh spinach. Just make sure to wash it well and chop it before adding to the dish.

Q: What other cheeses can I use instead of gouda?
A: You can try mozzarella, cheddar, or any cheese that melts well.

Q: Can I make this recipe vegetarian?
A: Yes, simply ensure the vegetable stock is plant-based and avoid using any animal products in the pesto.