Creamy Pesto Gnocchi with Artichokes and Spinach

ByCole Matthews
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why make this recipe

Creamy Pesto Gnocchi with Spinach and Artichokes is a delightful dish that brings together the rich flavors of creamy sauce, fresh spinach, and marinated artichokes. It’s easy to make and perfect for weeknight dinners or special occasions. The combination of gnocchi and creamy pesto makes it a comforting meal that everyone will love. Plus, it’s packed with veggies, making it a tasty and satisfying option.

how to make Creamy Pesto Gnocchi with Spinach and Artichokes

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)

Directions:

  1. Preheat the oven to 180°C (356°F).
  2. 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.
  3. Cook the gnocchi: Add more oil if needed, then add the gnocchi. Cook, stirring occasionally, until lightly golden, about 3-5 minutes.
  4. 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.
  5. 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.
  6. Serve directly from the pan.

how to serve Creamy Pesto Gnocchi with Spinach and Artichokes

Serve this dish hot, right out of the oven, for the best experience. You can enjoy it on its own or pair it with a simple green salad or garlic bread. A sprinkle of extra cheese on top before serving adds a lovely touch.

how to store Creamy Pesto Gnocchi with Spinach and Artichokes

If you have leftovers, let the dish cool down completely before storing it. Place it in an airtight container and keep it in the refrigerator for 2-3 days. You can reheat it in the oven or microwave before serving again.

tips to make Creamy Pesto Gnocchi with Spinach and Artichokes

  • Use fresh gnocchi for the best texture and flavor.
  • Feel free to add other vegetables like cherry tomatoes or bell peppers for more variety.
  • Adjust the amount of pesto according to your taste. If you love it, you can add more!
  • If you like a bit of crunch, sprinkle some breadcrumbs on top before baking.

variation

You can switch the cheese to mozzarella or parmesan for a different flavor. For a vegan version, use plant-based cream and omit the cheese or use a vegan cheese alternative. You could also replace the gnocchi with pasta if you prefer traditional pasta dishes.

FAQs

1. Can I make this dish ahead of time?
Yes, you can prepare the dish up to the baking stage and store it in the refrigerator. Just bake it when you’re ready to serve.

2. Can I freeze Creamy Pesto Gnocchi?
It’s best to consume it fresh, but if you have leftovers, you can freeze it. To reheat, thaw it in the fridge overnight and warm it in the oven or on the stove.

3. What can I substitute for artichokes?
If you’re not a fan of artichokes, you can use other vegetables like sun-dried tomatoes or mushrooms for a different taste.

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Creamy Pesto Gnocchi with Spinach and Artichokes

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful dish combining creamy sauce, fresh spinach, and marinated artichokes with gnocchi, perfect for any occasion.

Ingredients

Scale
  • 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

  1. Preheat the oven to 180°C (356°F).
  2. Sauté the onion and garlic in olive oil over medium heat until soft and translucent; add oregano and basil.
  3. Add gnocchi and cook until lightly golden, about 3-5 minutes.
  4. Deglaze the pan with white wine or water, scrape up browned bits, and mix in cream and water; simmer for about 5 minutes.
  5. Stir in pesto, spinach, and artichokes; top with gouda and bake for 15-20 minutes until cheese is melted and golden.
  6. Serve directly from the pan.

Notes

Serve hot with a simple green salad or garlic bread. You can add breadcrumbs for crunch before baking.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 16g
  • Cholesterol: 40mg

Keywords: gnocchi, creamy pesto, spinach, artichokes, vegetarian dinner

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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