Easy 30-minute Pesto Gnocchi with Spinach and Artichokes
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This easy pesto gnocchi is a quick, delicious meal ready in just 30 minutes. With creamy pesto, fresh spinach, tangy artichokes, and melted gouda, it's perfect for busy weeknights or impressing guests.
You'll also love my broccoli gnocchi, baked gnocchi, chorizo gnocchi, and butternut squash gnocchi.
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⭐️ Why this recipe works
- Flavor Fusion: The combination of creamy gouda, aromatic pesto, and tender gnocchi creates a rich and savory dish.
- Texture Variety: Crisp-tender gnocchi and wilted spinach provide a delightful contrast in texture.
- Simple Preparation: Using store-bought gnocchi and marinated artichokes simplifies the cooking process without sacrificing taste.
- One-Pan Meal: Cooking everything in a single pan makes cleanup easy and keeps all the flavors concentrated.
- Versatile Ingredients: The recipe allows for flexibility with ingredient substitutions and variations, making it adaptable to different dietary needs and preferences.
🧾 Ingredients overview
- Gnocchi: Acts as the hearty base of the dish, providing a chewy texture.
- Olive Oil: Used for sautéing the aromatics and adding richness to the dish.
- Yellow Onion: Adds sweetness and depth of flavor.
- Garlic: Infuses the dish with a robust, aromatic flavor.
- Dried Oregano and Basil: Enhance the Italian-inspired flavors.
- White Wine: Adds acidity and deglazes the pan to incorporate all flavors. *This is optional.
- Cream: Provides a rich, velvety sauce.
- Water or Vegetable Stock: Thins the sauce and cooks the gnocchi.
- Baby Spinach: Adds freshness and a nutritional boost.
- Marinated Artichokes: Offer a tangy, savory component.
- Basil Pesto: Infuses the dish with herbaceous, nutty flavors.
- Gouda Cheese: Melts to create a creamy, gooey topping.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy 30-minute Pesto Gnocchi recipe step-by-step
- Preheat the oven to 180°C (356°F).
- Sauté the onion and garlic: Heat olive oil in a cast-iron skillet over medium heat. Add diced onion and minced garlic, cooking until soft and fragrant. Stir in dried oregano and basil, cooking for another minute.
- Cook the gnocchi: Add more olive oil if needed, then add the gnocchi. Cook, stirring occasionally, until lightly golden, about 3-5 minutes.
- Deglaze the pan: Pour in the white wine or water, using a wooden spoon to scrape up any browned bits. Add the cream and water (or stock), simmering for about 5 minutes until the gnocchi is cooked.
- Combine and finish: Stir in the pesto, spinach, and drained artichokes. Allow the spinach to wilt from the heat. Top with grated gouda cheese and bake for 15-20 minutes until the cheese is melted and golden.
- Serve: Enjoy the pesto gnocchi directly from the pan.
📖 Variations
- Gnocchi: Use gluten-free gnocchi for a gluten-free version.
- Protein Addition: Add cooked chicken breast or shrimp for extra protein.
- Vegetable Alternatives: Swap spinach and artichokes with kale and sun-dried tomatoes.
- Wine Substitute: Replace white wine with vegetable or chicken broth for a non-alcoholic version.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Crispy Gnocchi: Sauté gnocchi longer to achieve a crispier texture before adding liquids.
- Roasted Vegetables: Roast additional vegetables like cherry tomatoes or bell peppers to add more depth to the dish.
- Herb Infusion: Infuse the olive oil with fresh herbs like rosemary or thyme before sautéing the onion and garlic.
- Layering Flavors: Add a splash of lemon juice or zest for a bright, citrusy contrast.
- Leftover Transformation: Use leftovers as a filling for a stuffed bell pepper or zucchini for a new meal.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled pesto gnocchi in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, place the gnocchi in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, spread the gnocchi on a baking sheet and warm it in a 150ºC (300ºF) oven for 10-15 minutes or microwave individual portions.
❓Recipe FAQ's
When it comes to gnocchi bakes, the cheese topping is key. For this recipe, I chose gouda for its nutty, sweet flavor and excellent melting qualities, which complement the basil pesto and artichokes perfectly. While mozzarella works great for tomato-based bakes, gouda pairs well with the white wine in our sauce, making it a better choice for this dish than a stronger cheese like cheddar.
No, there's no need to pre-boil the gnocchi for this recipe. It cooks directly in the sauce, absorbing the flavours and achieving the perfect texture.
The gnocchi will expand slightly and have a soft, pillowy texture when perfectly cooked. It should take about 5 minutes in the simmering sauce.
Looking for other recipes like this? Try these:
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Creamy Pesto Gnocchi with Spinach and Artichokes
Ingredients
- 500 g (1 lb) gnocchi
- 2 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- 150 ml (¾ cups) 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 tablespoon basil pesto
- 200 g (1 ⅔ cups) gouda or similar cheese, grated
Instructions
- Preheat the oven to 180°C (356°F).
- Sauté the onion and garlic in olive oil over medium heat in a cast-iron skillet or stainless steel pan until soft, fragrant, and translucent. Add dried oregano and basil, cooking for 1-2 minutes.
- Cook the gnocchi: Add more oil if needed, then add the gnocchi. Cook, stirring occasionally, until lightly golden, about 3-5 minutes.
- Deglaze the pan with white wine or water, using a wooden spoon or spatula to scrape up any browned bits. Add cream and water (or stock), simmering for about 5 minutes until the gnocchi is cooked.
- Combine and finish: Stir in pesto, spinach, and artichokes. The spinach will wilt from the heat. Top with the shredded gouda and bake for 15-20 minutes until the cheese is melted and golden.
- Serve directly from the pan.
Notes
- Gnocchi: Fresh gnocchi is recommended for the best texture. If using packaged gnocchi, follow package instructions for best results.
- Wine Alternative: Substitute wine with water if preferred.
- Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Can you sub Gouda with goat cheese?
You can sub the gouda for goat cheese, but doing this will create a few differences to your final result. Because gouda is a semi hard cheese with incredible melting properties the result of this recipe is to have long strings of melted cheese. If you use goat cheese, especially the very soft style, you will have a very creamy gnocchi dish, rather than one with stretchy cheese pulls. The end result will also have a more mild flavor, rather than the nutty flavor of gouda. As long as your okay with all of these differences, goat cheese would be amazing in this recipe. 🙂
When you say cook the gnocchi, do you mean boil it as per the instructions on the package and then sauté it in the pan with the onions/ garlic/ spices/ stock?
No need to boil the gnocchi seperately. They get browned in the pan with the onion and herbs, then get cooked through in the sauce. A true one pot dinner. 🙂
Fabulous recipe. New go to recipe next time we have dinner guests.
Amazing! So happy you love this recipe. Thank you for taking the time to leave a comment. It's so appreciated! 🙂
Can't wait to try this! One question - what is the oven temperature? Step 5 only says "preheated oven"
Thanks for catching that Brianna! Preheat the oven to 180ºc or 350ºf. Enjoy!