Creamy Pesto Gnocchi with Spinach and Artichokes

Why You’ll Love This Recipe

This dish is everything you want in a comforting pasta meal: rich, creamy, and full of flavor. The gnocchi are soft and tender, perfectly complemented by the creamy pesto sauce that’s seasoned with a hint of oregano and basil. The baby spinach adds a fresh burst of color and nutrients, while the marinated artichokes bring an irresistible tang and depth of flavor. The gouda cheese gives the sauce a smooth, melty texture that ties everything together. With its balance of creamy, savory, and earthy flavors, this gnocchi dish is sure to become a weeknight staple.

Ingredients

• 500 g (1 lb) gnocchi
• 2 tablespoons 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 tablespoons basil pesto
• 200 g (1 ⅔ cups) gouda or similar cheese, grated

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, usually about 2-3 minutes or until they float to the top. Drain and set aside.
2. Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add the seasonings and liquids: Stir in the dried oregano and basil. Pour in the white wine (or water), scraping the bottom of the skillet to loosen any bits. Let it simmer for 2-3 minutes until the liquid reduces slightly.
4. Make the creamy sauce: Add the cream and water (or vegetable stock) to the skillet, stirring to combine. Bring to a simmer and let the sauce cook for 5-7 minutes until it begins to thicken.
5. Add the spinach and artichokes: Stir in the baby spinach and let it wilt down into the sauce. Add the drained marinated artichokes, breaking them into smaller pieces if desired. Stir everything together.
6. Add pesto and cheese: Stir in the basil pesto, mixing well to combine. Then, add the grated gouda cheese, stirring until it melts and creates a creamy sauce. Taste and adjust the seasoning with salt and pepper as needed.
7. Combine gnocchi and sauce: Add the cooked gnocchi to the skillet, gently tossing them in the creamy pesto sauce to coat them evenly.
8. Serve: Serve immediately, garnished with extra grated cheese or fresh basil if desired. Enjoy!

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Vegetarian: This recipe is already vegetarian, but you can add more vegetables like sun-dried tomatoes, roasted bell peppers, or zucchini for added flavor and texture.
• Cheese options: If you don’t have gouda, you can substitute it with mozzarella, parmesan, or cheddar for a different flavor profile.
• Gluten-free: For a gluten-free option, use gluten-free gnocchi and ensure that the pesto is gluten-free.
• Vegan: To make this dish vegan, use a dairy-free pesto, plant-based cream, and a non-dairy cheese alternative.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: To reheat, place the gnocchi in a skillet over medium heat, adding a splash of water or cream to loosen the sauce. You can also microwave it in a microwave-safe container.

FAQs

1. Can I use store-bought pesto for this recipe?

Yes, store-bought pesto works perfectly fine in this recipe. You can also make your own if you prefer.

2. Can I use a different type of pasta instead of gnocchi?

Yes, you can substitute gnocchi with any pasta of your choice, such as rigatoni, fusilli, or penne.

3. Can I make this dish ahead of time?

While this dish is best served fresh, you can make the sauce ahead of time and store it in the refrigerator. Reheat the sauce and add the gnocchi when you’re ready to serve.

4. Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the sauce.

5. Can I use canned artichokes instead of marinated artichokes?

Yes, you can use canned artichokes, but marinated artichokes will add a richer flavor. If using canned, you may want to add a little extra seasoning or lemon juice for a boost of flavor.

6. How can I make the sauce spicier?

To add a spicy kick, try stirring in some red pepper flakes or a dash of hot sauce to the sauce.

7. Can I use a different type of cheese?

Yes, you can use a variety of cheeses such as mozzarella, parmesan, or even cream cheese for a richer sauce. Choose a cheese that melts well for the best texture.

8. Can I make this dish dairy-free?

Yes, to make this dish dairy-free, use a plant-based cream, dairy-free pesto, and a non-dairy cheese alternative.

9. How do I keep the gnocchi from getting soggy?

Be sure to cook the gnocchi according to the package instructions and drain them well. If you’re making this dish ahead of time, it’s best to store the gnocchi separately from the sauce to keep them from becoming soggy.

10. How can I make this recipe gluten-free?

To make the dish gluten-free, substitute gluten-free gnocchi and ensure that the pesto and other ingredients are certified gluten-free.

Conclusion

Creamy pesto gnocchi with spinach and artichokes is the perfect comfort dish that combines creamy, savory, and earthy flavors into one irresistible meal. The gnocchi, combined with a rich pesto sauce and the freshness of spinach and artichokes, makes for a satisfying and hearty dish that can be enjoyed on its own or paired with a side salad. Whether you’re feeding a crowd or just treating yourself, this recipe is sure to impress and leave you coming back for more.

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