Creamy Pesto Gnocchi with Spinach and Artichokes

Creamy pesto gnocchi with spinach and artichokes is a delightful dish that balances freshness and comfort. This recipe is perfect for busy weeknights or special occasions, delivering a rich flavor profile that will please anyone at the table. With its creamy texture and vibrant colors, it’s both satisfying and visually appealing.

Why You’ll Love This Recipe

• Quick to Prepare: Ready in just 30 minutes, this dish is ideal for a fast weeknight dinner.
• Flavorful Combination: The blend of creamy gouda, fresh spinach, and tangy artichokes creates an irresistible taste.
• One-Pan Wonder: Minimal cleanup is required as everything cooks in one skillet, making it easy to enjoy.
• Versatile Dish: Perfect on its own or paired with a side salad for a complete meal.
• Vegetable Boost: Packed with spinach and artichokes, it adds nutritious elements to your dinner.

Tools and Preparation

Before you dive into cooking, gathering the right tools will make your experience smooth and enjoyable.

Essential Tools and Equipment

• Cast-iron skillet or stainless steel pan
• Wooden spoon or spatula
• Measuring cups and spoons

Importance of Each Tool

• Cast-iron skillet: Retains heat well, ensuring even cooking while creating a lovely crust on the gnocchi.
• Wooden spoon or spatula: Ideal for scraping up delicious browned bits from the pan, enhancing the flavor of your dish.

Ingredients

For the Gnocchi Base

• 500 g gnocchi
• 2 tbsp olive oil
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• ½ tbsp dried oregano
• ½ tbsp dried basil

For the Creamy Sauce

• 150 ml white apple vinegar (or water)
• 250 ml cream
• 250 ml water (or vegetable stock)

For the Veggies

• 125 g baby spinach
• 280 g jar marinated artichokes (drained)

For Topping

• 4 tbsp basil pesto
• 200 g gouda or similar cheese (grated)

How to Make Creamy Pesto Gnocchi with Spinach and Artichokes

Step 1: Preheat the Oven

Preheat your oven to 180°C (356°F). This will ensure it’s ready when you’re ready to bake your creamy pesto gnocchi.

Step 2: Sauté Onions and Garlic

In your cast-iron skillet or stainless steel pan:
1. Heat olive oil over medium heat.
2. Add diced onion and minced garlic. Sauté until soft and fragrant.
3. Sprinkle in dried oregano and basil; cook for another 1-2 minutes.

Step 3: Cook the Gnocchi

1. If necessary, add more olive oil to the pan.
2. Add the gnocchi and cook while stirring occasionally until lightly golden, about 3-5 minutes.

Step 4: Deglaze the Pan

1. Pour in white apple vinegar or water.
2. Use your wooden spoon to scrape up any browned bits from the bottom of the pan.
3. Add cream and water (or vegetable stock), simmering for about 5 minutes until gnocchi is cooked through.

Step 5: Combine Ingredients

1. Stir in basil pesto, baby spinach, and drained artichokes into the sauce.
2. The heat will wilt the spinach quickly; mix well.
3. Top with shredded gouda cheese.

Step 6: Bake

Transfer your skillet to the preheated oven:
1. Bake for 15-20 minutes until cheese is melted and golden brown.
2. Serve directly from the pan for a rustic presentation.

Enjoy this delicious creamy pesto gnocchi with spinach and artichokes any night of the week!

How to Serve Creamy Pesto Gnocchi with Spinach and Artichokes

Creamy pesto gnocchi is a versatile dish that can be enjoyed in various ways. Whether you’re looking for a quick meal or an elegant dinner for guests, these serving suggestions will enhance your dining experience.

With Fresh Herbs

• Garnish with basil: Add fresh basil leaves on top for an aromatic touch.
• Chopped parsley: Sprinkle chopped parsley for a burst of color and freshness.

Pair with a Salad

• Mixed greens salad: A light salad with vinaigrette complements the richness of the gnocchi.
• Caesar salad: A creamy Caesar salad provides a nice contrast to the dish.

Add Protein

• Grilled chicken: Sliced grilled chicken breast adds extra protein and flavor.
• Sautéed shrimp: Toss in shrimp for a seafood twist that pairs well with pesto.

Serve with Bread

• Garlic bread: Crunchy garlic bread is perfect for scooping up that creamy sauce.
• Focaccia: Soft focaccia can be used to soak up any leftover sauce, making every bite enjoyable.

How to Perfect Creamy Pesto Gnocchi with Spinach and Artichokes

To ensure your creamy pesto gnocchi is always a hit, keep these tips in mind. They will help you achieve the best flavors and textures every time you prepare this dish.

• Use fresh ingredients: Fresh spinach and high-quality pesto make a noticeable difference in taste.
• Don’t overcook gnocchi: Cook gnocchi until they float; this ensures they are tender yet firm.
• Adjust creaminess: Modify the amount of cream based on your preference for richness.
• Experiment with cheeses: Try different melting cheeses like mozzarella or fontina for varied flavors.
• Add nuts for crunch: Incorporate pine nuts or walnuts for added texture and nutty flavor.
• Serve immediately: For the best experience, serve the dish right after baking to enjoy its creamy goodness hot.

Best Side Dishes for Creamy Pesto Gnocchi with Spinach and Artichokes

Complementing your creamy pesto gnocchi with delicious side dishes can elevate your meal. Here are some great options to consider:

1. Garlic Roasted Broccoli – Tender broccoli florets roasted in garlic enhance the meal’s flavor profile.
2. Caprese Salad – Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze add brightness to the plate.
3. Zucchini Noodles – Lightly sautéed zucchini noodles offer a low-carb alternative that pairs well with rich sauces.
4. Bruschetta – Toasted bread topped with diced tomatoes, garlic, and basil provides a refreshing start to your meal.
5. Roasted Asparagus – Seasoned asparagus spears roasted until crispy bring earthy notes to balance the dish’s creaminess.
6. Quinoa Salad – A tangy quinoa salad mixed with vegetables adds nutrition and texture without overshadowing the main course.
7. Stuffed Bell Peppers – Colorful bell peppers stuffed with rice or grains provide a hearty side option that’s visually appealing.
8. Herbed Couscous – Fluffy couscous mixed with fresh herbs offers another flavorful accompaniment that’s easy to prepare.

Common Mistakes to Avoid

When making Creamy Pesto Gnocchi with Spinach and Artichokes, it’s easy to run into some common pitfalls. Here are some mistakes to avoid for a perfect dish.

• Overcooking the Gnocchi: Gnocchi cooks quickly. Keep an eye on them and remove them from heat as soon as they float to the top of the water.
• Skipping the Deglazing Step: Not deglazing the pan can lead to a lack of flavor. Always scrape up those delicious browned bits for a richer sauce.
• Using Low-Quality Ingredients: The taste of your dish greatly depends on ingredient quality. Opt for fresh spinach, good cheese, and high-quality pesto for the best flavor.
• Ignoring Serving Suggestions: Serving this dish in a cast-iron skillet adds charm and keeps it warm longer. Don’t miss out on this presentation tip!
• Not Adjusting Seasoning: Taste your dish before serving. You might need additional salt or pepper to enhance flavors.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow the gnocchi to cool before sealing to prevent condensation.

Freezing Creamy Pesto Gnocchi with Spinach and Artichokes

• Freeze for up to 2 months in a freezer-safe container.
• To prevent freezer burn, wrap tightly with plastic wrap before placing in a container.

Reheating Creamy Pesto Gnocchi with Spinach and Artichokes

• Oven: Preheat to 180°C (356°F). Cover with foil and heat for about 15-20 minutes until warmed through.
• Microwave: Place in a microwave-safe bowl, cover, and heat in 30-second intervals until hot.
• Stovetop: Heat gently in a skillet over low heat, adding a splash of water or broth if needed to loosen the sauce.

Frequently Asked Questions

If you have questions about making Creamy Pesto Gnocchi with Spinach and Artichokes, you’re not alone! Here are some common inquiries:

Can I make this recipe vegan?

You can make it vegan by substituting gouda cheese with a plant-based alternative and using coconut cream instead of dairy cream.

How can I customize my Creamy Pesto Gnocchi with Spinach and Artichokes?

Feel free to add other vegetables like bell peppers or zucchini. You could also mix different cheeses based on your preference.

Can I use fresh basil instead of dried herbs?

Absolutely! Fresh herbs will give your dish a vibrant flavor. Use about three times more fresh herbs than dried.

What type of gnocchi is best for this recipe?

Store-bought potato gnocchi works well here; however, you can also make homemade gnocchi if you prefer!

Final Thoughts

Creamy Pesto Gnocchi with Spinach and Artichokes is not only quick but also incredibly delicious. Its creamy texture combined with the freshness of spinach and tanginess of artichokes makes it versatile enough for any occasion. Feel free to customize this recipe by adding your favorite veggies or swapping out cheese varieties. Give it a try—you won’t be disappointed!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Creamy Pesto Gnocchi with Spinach and Artichokes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Alexia
• Total Time: 30 minutes
• Yield: Serves approximately four people. 1x

Print Recipe

Pin Recipe

Description

Creamy Pesto Gnocchi with Spinach and Artichokes is a delightful, comforting dish that’s perfect for both busy weeknights and special occasions. This quick recipe comes together in just 30 minutes, blending the rich flavors of creamy gouda cheese, fresh spinach, and tangy artichokes.

---

Ingredients

Scale 1x2x3x

• 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 apple vinegar (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 cheese (grated)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 180°C (356°F).
2. In a cast iron skillet or stainless steel pan, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until soft and fragrant.
3. Stir in dried oregano and basil; cook for another minute.
4. Add gnocchi and cook until lightly golden, about 3-5 minutes.
5. Deglaze the pan with white apple vinegar or water, scraping up browned bits.
6. Pour in cream and water (or vegetable stock), simmering for about 5 minutes until gnocchi are cooked through.
7. Stir in basil pesto, baby spinach, and drained artichokes until the spinach wilts.
8. Top with shredded gouda cheese and bake for 15-20 minutes until melted and golden.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 490
• Sugar: 2g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 3g
• Protein: 16g
• Cholesterol: 60mg