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Pesto Gnocchi with Spinach and Artichokes

Creamy Pesto Gnocchi with Spinach and Artichokes in 30 Minutes

A quick and flavorful dish of pesto gnocchi with fresh spinach and artichokes, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Italian
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gnocchi
  • 1 package Gnocchi Use fresh or store-bought gnocchi for convenience.
  • 4 cups Baby Spinach Kale or Swiss chard can be used instead for a similar texture.
  • 1 jar Marinated Artichokes Canned or frozen artichokes are a great alternative.
For the Sauce
  • 2 tablespoons Olive Oil Opt for extra virgin olive oil for the best flavor.
  • 1 medium Yellow Onion Shallots or leeks are lovely substitutes for a milder taste.
  • 3 cloves Garlic Fresh garlic is ideal for maximum impact; garlic powder works in a pinch.
  • 1 teaspoon Dried Oregano Fresh herbs can elevate freshness; just adjust the quantities accordingly.
  • 1 teaspoon Dried Basil Fresh herbs can elevate freshness; just adjust the quantities accordingly.
  • 1/2 cup White Wine Optional; replace with vegetable or chicken stock if you prefer.
  • 1 cup Cream For a lighter option, substitute with half-and-half or a plant-based cream.
  • 1/2 cup Water or Vegetable Stock Using stock enhances the overall flavor of your pesto gnocchi.
For the Topping
  • 1/2 cup Basil Pesto Homemade or store-bought works wonderfully; sun-dried tomato pesto is a tasty twist.
  • 1 cup Gouda Cheese Mozzarella or fontina can be substituted for a different flavor profile.

Equipment

  • cast-iron skillet
  • Oven

Method
 

Cooking Instructions
  1. Preheat the oven to 180°C (356°F) while you prepare your ingredients.
  2. In a cast-iron skillet, heat the olive oil over medium heat. Add diced onion and minced garlic, cooking for about 3-4 minutes until softened. Stir in dried oregano and basil.
  3. Add the gnocchi to the skillet, cooking for approximately 3-5 minutes until lightly golden.
  4. Deglaze the skillet with white wine, scraping up the browned bits. After 1-2 minutes, add cream and water or stock, allowing to simmer for about 5 minutes.
  5. Stir in basil pesto, spinach, and marinated artichokes, mixing until spinach wilts, about 2 minutes.
  6. Top with grated gouda cheese and bake in the oven for 15-20 minutes until golden and bubbly.
  7. Remove from the oven, cool slightly, and serve directly from the skillet.

Nutrition

Serving: 1portionCalories: 490kcalCarbohydrates: 50gProtein: 15gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 600mgPotassium: 550mgFiber: 3gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Serve with a light salad or roasted garlic bread for a complete meal.

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