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