Creamy Pesto Gnocchi with Spinach and Artichokes Recipe

If you’re craving a dish that’s rich, comforting, and packed with vibrant flavors, the Creamy Pesto Gnocchi with Spinach and Artichokes Recipe is going to become your new favorite. Soft, pillowy gnocchi bathed in a luscious creamy sauce infused with the herby punch of basil pesto combines so beautifully with tender spinach and tangy marinated artichokes. This recipe is both impressive enough to serve guests and cozy enough for a weeknight dinner, striking a perfect balance between indulgence and freshness in every bite.

Ingredients You’ll Need

The magic of this Creamy Pesto Gnocchi with Spinach and Artichokes Recipe lies in its simplicity. Each ingredient brings something essential to the table—whether it’s the golden gnocchi acting as the perfect chewy base or the creamy sauce that ties everything together. Nothing here is complicated, just straightforward ingredients that pack a flavorful punch.

• 500 g gnocchi: These soft potato dumplings soak up the creamy sauce perfectly, offering a comforting texture.
• 2 tbsp olive oil: Used for sautéing, it imparts a subtle fruitiness and helps soften the aromatics.
• 1 yellow onion (diced): Adds sweetness and depth when gently cooked.
• 3 cloves garlic (minced): Provides a fragrant and savory background note that brightens the dish.
• ½ tbsp dried oregano: Brings a warm, slightly peppery herb flavor to complement the pesto.
• ½ tbsp dried basil: Enhances the basil pesto’s fresh herbal tones.
• 150 ml white wine (or water): Adds acidity and helps deglaze the pan, lifting all those flavorful bits.
• 250 ml cream: Creates the indulgently smooth and luscious sauce.
• 250 ml water (or vegetable stock): Balances the cream and helps cook the gnocchi through.
• 125 g baby spinach: Offers vibrant color and nutrition, wilting beautifully into the sauce.
• 280 g jar marinated artichokes (drained): Introduces a tangy, tender bite that contrasts the creamy richness.
• 4 tbsp basil pesto: The herbaceous soul of this recipe, infusing the sauce with fresh basil and garlic flavor.
• 200 g gouda or similar cheese (grated): Melts to golden perfection, adding a smoky, creamy finish.

How to Make Creamy Pesto Gnocchi with Spinach and Artichokes Recipe

Step 1: Prepare the base flavors

Start by heating olive oil in a cast-iron skillet or stainless steel pan over medium heat. Toss in the diced yellow onion and minced garlic, cooking until they become soft, fragrant, and translucent. This step releases their natural sweetness, setting a flavorful foundation. Sprinkle in the dried oregano and basil, stirring and cooking for 1-2 minutes to unlock those herby aromas that will perfectly complement the pesto later on.

Step 2: Cook the gnocchi

If the pan looks dry, add a little more olive oil, then pour in your gnocchi. Let them cook, stirring occasionally, until they turn lightly golden on the edges—this usually takes around 3-5 minutes. The gentle frying creates a slight crispness that adds delightful texture contrasts in the final dish.

Step 3: Deglaze and simmer

Next, it’s time to deglaze the pan. Pour in the white wine or water, using a wooden spoon or spatula to scrape up any browned bits stuck to the pan. These bits are full of concentrated flavor. Once loosened, add the cream and water (or vegetable stock), bringing the mixture to a simmer. Let it cook gently for about 5 minutes so the gnocchi finish cooking and soak up that creamy, herbaceous liquid.

Step 4: Combine and bake

Now for the showstopper! Stir through the basil pesto, baby spinach, and drained marinated artichokes. The heat will wilt the spinach just right without losing its bright green color, while the artichokes add a nice tang and bite. Top everything generously with grated gouda or a cheese of your choice, then transfer the pan to your preheated oven at 180°C (356°F). Bake for 15-20 minutes until the cheese becomes beautifully melted and golden, making the dish irresistibly cheesy and bubbly on top.

How to Serve Creamy Pesto Gnocchi with Spinach and Artichokes Recipe

Garnishes

Serving this dish straight out of the pan is a joy in itself, but a few thoughtful garnishes can elevate it even more. Freshly cracked black pepper adds a little bite, while a sprinkle of grated parmesan boosts the cheesiness. A few torn fresh basil leaves bring a vibrant, fresh herbal note that brightens every mouthful and echoes the pesto in the dish.

Side Dishes

Because this Creamy Pesto Gnocchi with Spinach and Artichokes Recipe is so rich and flavorful on its own, light side dishes work best. A crisp mixed green salad with a lemon vinaigrette offers a fresh contrast that cuts through the creamy sauce. Alternatively, simple roasted vegetables like asparagus or cherry tomatoes provide a colorful and healthy balance on the plate.

Creative Ways to Present

For a special occasion, try serving the dish in individual ovenproof ramekins or small skillets for a charming rustic look. A drizzle of extra pesto on top right before serving adds another punch of herbaceous goodness. You could also swirl in a little sun-dried tomato pesto for color contrast and a slightly tangy twist, making your serving presentation both stunning and delicious.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Pesto Gnocchi with Spinach and Artichokes Recipe keeps wonderfully in an airtight container in the refrigerator for up to 2 days. Keep in mind the gnocchi may absorb some sauce overnight, so it will be even creamier when reheated. Just give it a gentle stir to redistribute the sauce before warming.

Freezing

While gnocchi dishes generally freeze better fresh, you can freeze any leftover portions by placing them in a freezer-safe container for up to 1 month. To avoid sogginess, reheat directly from frozen and monitor carefully to prevent overcooking. Adding a splash of cream or stock during reheating can help revive the sauce’s luscious texture.

Reheating

The best way to reheat your leftovers is gently on the stovetop over low to medium heat. Stir frequently to prevent sticking and add a little cream or vegetable stock if the sauce looks too thick. Oven reheating is also an option—cover the dish with foil and warm at 160°C (320°F) until heated through, about 15-20 minutes.

FAQs

Can I use frozen spinach instead of fresh in this recipe?

Yes! Frozen spinach works well if fresh isn’t available. Just thaw and drain the spinach thoroughly before adding it to avoid extra water in the dish, which could thin out the sauce.

Is there a good vegetarian substitute for gouda cheese?

Absolutely. You can use vegetarian-friendly cheeses like mozzarella, provolone, or even a dairy-free cheese that melts well. The key is to choose a cheese that offers a creamy melt and mild flavor to complement the pesto and artichokes.

Can I make this recipe vegan?

With a few swaps, yes. Replace cream with coconut cream or cashew cream, use a plant-based pesto without cheese, and select a vegan cheese alternative. Just be mindful that the wine and marinated artichokes should also be vegan-friendly.

What’s the best way to reheat without drying out the gnocchi?

Reheat slowly on the stovetop with a splash of cream or vegetable stock and stir gently. Avoid high heat, which can dry out the gnocchi or cause the sauce to separate.

Can I prepare parts of the recipe ahead of time?

Yes, you can sauté the onion, garlic, and herbs and cook the gnocchi a day ahead. Store them separately and assemble everything just before baking to keep the flavors fresh and the textures perfect.

Final Thoughts

There’s something truly delightful about this Creamy Pesto Gnocchi with Spinach and Artichokes Recipe that feels like a warm hug in food form. It’s the kind of meal you look forward to making because it’s straightforward yet impressive, comforting yet vibrant. Whether you’re feeding family or treating yourself, this dish promises layers of flavor and sheer satisfaction with every forkful. Give it a try, and soon you’ll have a new weeknight favorite to cherish forever.

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