Creamy Pesto Gnocchi with Spinach and Artichokes Recipe
A rich and comforting Creamy Pesto Gnocchi dish featuring tender gnocchi sautéed with fragrant herbs, garlic, and onion, simmered in a luscious cream sauce with spinach and marinated artichokes, then topped with melted gouda cheese and baked to golden perfection. This hearty meal offers a perfect balance of creamy, savory, and fresh flavors, ideal for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 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 wine (or water)
- 250 ml cream
- 250 ml water (or vegetable stock)
- 125 g baby spinach
- 280 g jar marinated artichokes, drained
- 4 tbsp basil pesto
- 200 g gouda or similar cheese, grated
Instructions
- Preheat Oven: Preheat the oven to 180°C (356°F) to prepare for finishing the dish with a golden cheese topping.
- Sauté Onion and Garlic: Heat olive oil in a cast-iron skillet or stainless-steel pan over medium heat. Add the diced onion and minced garlic, cooking until soft, fragrant, and translucent. Stir in dried oregano and basil and cook for an additional 1-2 minutes to release the herbs’ aromas.
- Cook Gnocchi: Add more olive oil to the pan if necessary. Incorporate the gnocchi and cook, stirring occasionally, until the gnocchi are lightly golden and slightly crisp on the outside, about 3-5 minutes.
- Deglaze and Simmer: Pour in the white wine or water to deglaze the pan, scraping up any browned bits stuck to the bottom. Add the cream and water or vegetable stock, then reduce heat and let the mixture simmer for about 5 minutes, allowing the gnocchi to cook through and absorb the flavors.
- Add Pesto, Spinach, and Artichokes: Stir in the basil pesto, baby spinach, and drained marinated artichokes. The spinach will wilt quickly from the heat, blending perfectly with the other ingredients.
- Add Cheese and Bake: Sprinkle the grated gouda evenly over the pan’s contents. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the cheese is melted, bubbly, and golden brown on top.
- Serve: Remove from the oven and serve the creamy pesto gnocchi hot straight from the pan for a comforting and delicious meal.
Notes
- For a vegetarian version, ensure the pesto used does not contain anchovies or animal-based cheeses.
- You can substitute gouda with mozzarella or fontina for a different melty cheese texture.
- If white wine is not available, use water or vegetable stock to deglaze the pan.
- To make this dish gluten-free, use gluten-free gnocchi.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or in the oven.
Keywords: Creamy Gnocchi, Pesto Gnocchi, Spinach Artichoke Gnocchi, Baked Gnocchi, Italian Comfort Food