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Creamy Pesto Gnocchi with Spinach and Artichokes

Creamy Pesto Gnocchi with Spinach and Artichokes
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Creamy Pesto Gnocchi with Spinach and Artichokes is the perfect weeknight dish that combines comfort and convenience. Ready in just 30 minutes, this delightful meal features tender gnocchi tossed in a creamy, vibrant pesto sauce enriched with fresh spinach and tangy marinated artichokes. Topped with gooey gouda cheese, every bite is an explosion of flavors that your family will love. This recipe is not only quick to prepare but also incredibly versatile—perfect for customizing based on your pantry staples. Whether you’re hosting friends or enjoying a cozy dinner at home, this creamy pasta dish will leave everyone asking for seconds.

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

Instructions

  1. Preheat your oven to 180°C (356°F).
  2. In a skillet over medium heat, sauté diced onion and minced garlic in olive oil until soft. Add dried oregano and basil, cooking for another minute.
  3. If needed, add more oil and then toss in the gnocchi; sauté until lightly golden for about 3-5 minutes.
  4. Deglaze the pan with white grape juice or water, scraping up browned bits; then add cream and water or vegetable stock to create the sauce.
  5. Stir in basil pesto, spinach, and drained artichokes until combined. Top with grated gouda cheese.
  6. Bake for about 15-20 minutes until the cheese is melted and golden brown.
  7. Serve warm directly from the pan.

Nutrition

Find it online: https://mrrecipes.net/creamy-pesto-gnocchi-with-spinach-and-artichokes-2/