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
- 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)
Instructions
- Preheat your oven to 180°C (356°F).
- 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.
- Stir in dried oregano and basil; cook for another minute.
- Add gnocchi and cook until lightly golden, about 3-5 minutes.
- Deglaze the pan with white apple vinegar or water, scraping up browned bits.
- Pour in cream and water (or vegetable stock), simmering for about 5 minutes until gnocchi are cooked through.
- Stir in basil pesto, baby spinach, and drained artichokes until the spinach wilts.
- 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