Description
Creamy Pesto Gnocchi with Spinach and Artichokes is a delightful and indulgent dish that brings together rich flavors and wholesome ingredients in just 30 minutes. This easy-to-make meal features tender gnocchi enveloped in a creamy sauce, complemented by vibrant baby spinach and tangy marinated artichokes. Topped with gooey gouda cheese and aromatic basil pesto, it’s perfect for weeknight dinners or cozy gatherings with friends. Not only is it a comforting dish, but it also packs in nutrition from fresh vegetables, making it a satisfying option for any occasion.
Ingredients
Scale
- 500 g gnocchi
- 2 tbsp olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 150 ml white grape juice (or water)
- 250 ml cream
- 250 ml vegetable stock (or water)
- 125 g baby spinach
- 280 g marinated artichokes (drained)
- 4 tbsp basil pesto
- 200 g gouda cheese (grated)
Instructions
- Preheat your oven to 180°C (356°F).
- In a skillet, heat olive oil over medium heat; add diced onion and minced garlic, sauté until soft.
- Stir in dried oregano and basil for an additional minute.
- Add the gnocchi to the skillet; cook until lightly golden, about 3-5 minutes.
- Deglaze the pan with white grape juice or water, scraping up browned bits.
- Pour in cream and vegetable stock; simmer until the gnocchi is cooked through.
- Mix in basil pesto, baby spinach, and marinated artichokes until spinach wilts.
- Top with grated gouda cheese and bake in the oven for 15-20 minutes until golden.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg