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Easy Creamy Pesto Gnocchi with Spinach and Artichokes – One-Pan Comfort Food Recipe

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Creamy pesto gnocchi with spinach and artichokes is a rich, comforting dish that comes together quickly. Fresh spinach, tangy marinated artichokes, and creamy gouda blend with pesto for a flavorful 30-minute meal.

Ingredients

Scale
  • 500 g (1 lb) gnocchi
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • ½ tbsp dried oregano
  • ½ tbsp dried basil
  • 150 ml (¾ cup) white wine or water
  • 250 ml (1 cup) cream
  • 250 ml (1 cup) water or vegetable stock
  • 125 g (4 cups) baby spinach
  • 280 g (9 oz) jar marinated artichokes, drained
  • 4 tbsp basil pesto
  • 200 g (1 ⅔ cups) gouda cheese, grated

Instructions

  1. Preheat oven to 180°C (356°F).
  2. Sauté onion and garlic in olive oil over medium heat until soft and fragrant. Add oregano and basil and cook for 1–2 minutes.
  3. Add gnocchi and cook until lightly golden, about 3–5 minutes.
  4. Deglaze with white wine or water, scraping browned bits from the pan.
  5. Add cream and water (or stock) and simmer for about 5 minutes until gnocchi is cooked.
  6. Stir in pesto, spinach, and artichokes until spinach wilts.
  7. Top with grated gouda and bake for 15–20 minutes until melted and golden.
  8. Serve directly from the pan.

Notes

  • Use fresh gnocchi for best texture.
  • Substitute wine with water if needed.
  • Store leftovers in an airtight container for up to 4 days.
  • Reheat in microwave or oven until warm.

Nutrition

Find it online: https://dinner.lillyrecipes.com/easy-creamy-pesto-gnocchi-with-spinach-and-artichokes-one-pan-comfort-food-recipe/