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Pesto Gnocchi with Spinach and Artichokes

Savory Pesto Gnocchi with Spinach and Artichokes in 30 Minutes

Quick and delicious Pesto Gnocchi with Spinach and Artichokes, a perfect dinner solution for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gnocchi Base
  • 1 package Gnocchi Consider fresh gnocchi for best results.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil if needed.
  • 1 medium Yellow Onion Shallots can be used as a substitute.
  • 3 cloves Garlic Fresh garlic is recommended for best taste.
For the Herbs and Flavor
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil Fresh herbs can be used if available, adjusting quantity.
  • 1/2 cup White Wine Optional. Replace with vegetable stock or omit if desired.
For the Creamy Sauce
  • 1/2 cup Cream Use half-and-half for a lighter version.
  • 1/4 cup Water or Vegetable Stock Stock is preferable for added flavor.
For the Veggies
  • 4 cups Baby Spinach Kale can be substituted for a different texture.
  • 1 cup Marinated Artichokes Use canned or fresh artichokes in a pinch.
For that Final Touch
  • 1 cup Basil Pesto Store-bought pesto is convenient, or homemade can be used.
  • 1 cup Gouda Cheese Substitute with mozzarella or a cheese of your choice for different flavor.

Equipment

  • cast iron skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (356°F).
  2. In a cast-iron skillet, heat 2 tablespoons of olive oil over medium heat. Add diced yellow onion and minced garlic; sauté for 3-5 minutes until soft and fragrant.
  3. Introduce the gnocchi to the skillet, cook for another 3-5 minutes until golden, adjusting oil if necessary.
  4. Pour in white wine (or vegetable stock) to deglaze the pan, scrape the browned bits, and simmer for a few minutes. Stir in cream and a splash of water or stock; simmer gently for 5 minutes.
  5. Stir in the spinach and artichokes, allowing spinach to wilt. Fold in basil pesto until well coated.
  6. Sprinkle gouda cheese on top and bake for 15-20 minutes until melted and golden.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 2500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

This dish makes wonderful leftovers! Store in an airtight container and reheat gently to enjoy the flavors again without losing quality.

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