Creamy Pesto Gnocchi with Spinach and Artichokes
Creamy Pesto Gnocchi with Spinach and Artichokes is a quick and satisfying dish that combines tender gnocchi with vibrant ingredients. In just 30 minutes, you can whip up this delightful meal featuring fresh baby spinach, tangy marinated artichokes, and a rich creamy sauce enhanced by gouda cheese. Perfect for weeknight dinners or meal prep, this one-pan wonder promises minimal cleanup and maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves four
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 500g gnocchi
- 2 tbsp olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- ½ tbsp dried oregano
- ½ tbsp dried basil
- 150ml white apple vinegar (or water)
- 250ml cream
- 250ml vegetable stock (or water)
- 125g baby spinach
- 280g jar marinated artichokes (drained)
- 4 tbsp basil pesto
- 200g gouda cheese (grated)
Instructions
- Preheat your oven to 180°C (356°F).
- In a cast-iron skillet over medium heat, add olive oil, diced onion, and minced garlic; sauté for 3-5 minutes until soft.
- Stir in the oregano and basil; cook for an additional minute.
- Add the gnocchi, cooking until lightly golden, about 3-5 minutes.
- Deglaze the pan with white apple vinegar; then add cream and vegetable stock, simmering for about 5 minutes.
- Mix in the pesto, baby spinach, and drained artichokes; allow the spinach to wilt.
- Top with grated gouda cheese and bake for 15-20 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg