Creamy Pesto Gnocchi with Spinach and Artichokes
Indulge in the creamy goodness of Creamy Pesto Gnocchi with Spinach and Artichokes, a delightful dish that promises comfort and flavor in just 30 minutes. This easy vegetarian recipe combines tender gnocchi with fresh baby spinach, tangy marinated artichokes, and a rich creamy sauce enhanced by aromatic garlic and onion. Topped with melted gouda cheese and vibrant basil pesto, this dish is perfect for busy weeknights or cozy gatherings. It’s not only quick to prepare but also versatile, allowing you to customize it with your favorite vegetables or proteins. Enjoy the warmth of this heartwarming meal that is sure to impress your family and friends!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 500 g gnocchi
- 2 tbsp olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 150 ml white grape juice
- 250 ml cream
- 125 g baby spinach
- 280 g jar marinated artichokes (drained)
- 200 g gouda cheese (grated)
- 4 tbsp basil pesto
Instructions
- Sauté diced onions and minced garlic in olive oil over medium heat until soft and fragrant.
- Add gnocchi to the pan, cooking until lightly golden (3-5 minutes).
- Deglaze the pan with white grape juice, scraping any browned bits.
- Stir in cream and water (or vegetable stock) and simmer for about 5 minutes.
- Mix in basil pesto, spinach, and marinated artichokes; let the spinach wilt.
- Top with grated gouda cheese and bake at 180°C (356°F) for 15-20 minutes until golden.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg