Creamy Pesto Gnocchi with Spinach and Artichokes
30-minute Creamy Pesto Gnocchi! This one-pan recipe features soft gnocchi in a herby pesto sauce, blended with rich cheese and fresh vegetables for easy cooking and cleanup. A quick and easy gourmet meal.
Print
Pin
Servings: 4 People
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.
Nutrition
Calories: 763kcal | Carbohydrates: 57g | Protein: 22g | Fat: 50g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 129mg | Sodium: 1056mg | Potassium: 498mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4462IU | Vitamin C: 16mg | Calcium: 522mg | Iron: 7mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!