Budget-friendly pesto gnocchi! This is an easy dinner recipe where fluffy potato gnocchi meets a creamy, herby pesto sauce, enhanced by earthy spinach and artichokes and finished with a nutty melted Gouda topping. This simple and delicious one-pan vegetarian dinner, ready in just 30 minutes, is sure to be a family favourite for everyone!
Be sure to try our pan-fried gnocchi and pair it with this easy tomato sauce, or spice things up with our chorizo gnocchi. This extra cheesy baked gnocchi is a must-try if you're in the mood for more comfort food. And for those busy nights, explore our collection of one-pot and pasta recipes designed for easy cooking and maximum flavour.
This dish is a stellar 'date night' dinner, perfect for a romantic evening. See our list of 25 Best Date Night Recipes for more inspiration. Additionally, for budget-friendly options, take a look at our collection of cheap meal ideas for families and 45 healthy family meals.
Jump to:
- ⭐️ One Pan, 30 Minutes: The best features of our pesto gnocchi
- 🧾 Essential ingredients for this easy gnocchi recipe
- How to make pesto gnocchi step by step
- 🍯 Storing and reheating leftovers
- 💡 Chef's pro tips for recipe success
- ❓Recipe FAQ's
- More Gnocchi Recipes
- Creamy Pesto Gnocchi with Spinach and Artichokes
- Meet the Chef!
⭐️ One Pan, 30 Minutes: The best features of our pesto gnocchi
- Healthy Comfort Food: Balanced nutrition with spinach, artichokes, and veggies.
- Family-Friendly: Appeals to all ages with familiar flavors and creamy texture.
- Rich in Flavor: Creamy pesto and Parmesan blend for a unique gnocchi taste.
- Minimal Cleanup: Easy prep for a tidy kitchen on busy nights.
🧾 Essential ingredients for this easy gnocchi recipe
In this section, I've outlined the key ingredients and why they're essential in the recipe. For precise measurements, refer to the recipe card at the bottom of the page.
- Olive Oil: Starts off the cooking, used for sautéing to add a smooth, fruity note.
- Yellow Onion and Garlic: Sautéed together for a foundational blend of sweet and savory aromas.
- White Wine: Deglazes the pan, introducing a complex aroma; see notes for alternatives.
- Gnocchi: The main component, offering a soft and fluffy texture.
- Marinated Grilled Artichokes: Drained and added for a tangy, slightly smoky flavor.
- Spinach: Incorporated for an earthy element and a nutritional boost.
- Dried Oregano, Dried Basil, and Fresh Thyme: A mix of herbs providing a classic, herby undertone and additional layers of flavour.
- Single Cream: Transforms the mix into a creamy, silky sauce.
- Pesto: The key ingredient for vibrant, herby, and nutty flavors.
- Extra Mature Gouda or Similar Cheese: Finishes the dish with a rich, nutty, and deep flavour.
How to make pesto gnocchi step by step
- Heat oil and sauté vegetables
- Warm some oil over medium heat in a cast-iron skillet (or stainless steel pan).
- Add in the onions and cook for about 5 minutes. Add in the garlic and cook for a further 5 minutes until soft, fragrant and translucent.
- Add Herbs and brown the gnocchi:
- Mix in dried oregano, basil, and thyme; cook for 1-2 minutes. Add more oil if necessary.
- Place the gnocchi in the pan, allowing it to brown slightly on all sides.
- Deglaze with wine and simmer:
- Pour in white wine, scraping up any browned bits from the pan.
- Add water (or stock, optional) and simmer the gnocchi for 5 minutes.
- *Cooking note: gnocchi texture: Be careful not to overcook the gnocchi; they should be tender but still hold their shape.
- Add Pesto and Veggies:
- Fold in pesto, spinach, and artichokes. The spinach will wilt from the sauce's heat.
- Top and Bake:
- Sprinkle the gnocchi with cheese and bake for 20 minutes or until the cheese is golden.
- Cooking note: sauce consistency: Adjust the thickness of the sauce by adding more cream or water if needed.
🍯 Storing and reheating leftovers
- Fridge:
- Cool Down: Allow the gnocchi dish to cool completely at room temperature.
- Store: Transfer to an airtight container and refrigerate.
- Duration: Keeps well for up to 2-3 days.
- Reheat:
- Microwave: For a quick option, cover the gnocchi and microwave on medium power. Stir occasionally to ensure even heating.
- Oven:
- Preheat the oven to 350°F (175°C).
- Place gnocchi in an oven-safe dish and cover with foil to prevent drying out.
- Heat for 10-15 minutes or until thoroughly warmed.
- Freezer:
- Not Recommended: This gnocchi dish doesn't freeze well, as the texture may be adversely affected upon thawing and reheating.
💡 Chef's pro tips for recipe success
Leveraging years of experience in Michelin-starred kitchens and Cordon Bleu training, I offer straightforward, effective tips to ensure your culinary success.
- Wine Substitute: Skip or replace wine with water for a non-alcoholic version.
- Flavourful Sauce: Use a vegetable stock cube instead of water for extra savouriness.
- Vegetable Options: Broccoli or cauliflower can be used instead of artichokes.
- Protein Boost: Add cooked chicken or prawns for additional protein.
❓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.
Enjoyed this pesto gnocchi recipe? Share your thoughts and star rating in the comments – I’d love to hear from you!
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Creamy Pesto Gnocchi with Spinach and Artichokes
Ingredients
- 500 g gnocchi
- 2 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- 150 ml white wine, or water
- 250 ml cream
- 250 ml water, or use a vegetable stock cube
- 125 g bag baby spinach
- 1 x 280g jar marinated artichokes, drained
- 4 tablespoon basil pesto
- 200 g gouda or similar cheese, grated
Instructions
- Preheat oven to 180°C (356°F).
- Heat olive oil over medium heat in a cast-iron skillet or stainless steel pan. Sauté onion and garlic until soft, fragrant and translucent. Add dried oregano and basil, cooking for 1-2 minutes.
- If needed, add more oil, then add gnocchi. Cook, stirring occasionally, until gnocchi is lightly golden, about 3-5 minutes.
- Deglaze the pan with the 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 gnocchi is cooked.
- 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 cheese is melted and golden.
- Serve directly from the pan.
Notes
- Gnocchi: Fresh gnocchi is recommended for the best texture.
- 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.
Brianna
Can't wait to try this! One question - what is the oven temperature? Step 5 only says "preheated oven"
Deborah Thompson
Thanks for catching that Brianna! Preheat the oven to 180ºc or 350ºf. Enjoy!