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Creamy Pesto Gnocchi with Spinach and Artichokes

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Creamy pesto gnocchi with spinach and artichokes is a rich and comforting pasta dish with tender gnocchi, a creamy pesto sauce, and the earthy flavors of spinach and artichokes. It’s a flavorful, satisfying meal perfect for any occasion.

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

Instructions

  1. Cook the gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions (about 2-3 minutes or until they float). Drain and set aside.
  2. Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 5-7 minutes, or until softened. Add minced garlic and cook for 1-2 minutes until fragrant.
  3. Add the seasonings and liquids: Stir in oregano and basil. Pour in white wine (or water) and scrape the skillet to loosen any bits. Let simmer for 2-3 minutes.
  4. Make the creamy sauce: Add cream and water (or vegetable stock) to the skillet. Bring to a simmer and cook for 5-7 minutes until the sauce thickens.
  5. Add spinach and artichokes: Stir in spinach until wilted, then add marinated artichokes. Break them into smaller pieces if desired. Stir to combine.
  6. Add pesto and cheese: Stir in basil pesto and grated gouda cheese until it melts and creates a creamy sauce. Adjust seasoning with salt and pepper.
  7. Combine gnocchi and sauce: Add the cooked gnocchi to the skillet, tossing gently to coat the gnocchi in the creamy pesto sauce.
  8. Serve: Serve immediately, garnished with extra grated cheese or fresh basil if desired. Enjoy!

Notes

Leftovers can be stored in an airtight container for up to 2 days in the refrigerator.

Reheat in a skillet over medium heat, adding a splash of cream or water to loosen the sauce. You can also microwave it.

For a gluten-free version, use gluten-free gnocchi and ensure that the pesto is gluten-free.

For a vegan version, use dairy-free pesto, plant-based cream, and non-dairy cheese alternatives.

Add vegetables like sun-dried tomatoes, roasted bell peppers, or zucchini for extra flavor.

If you prefer a spicier dish, add red pepper flakes or a dash of hot sauce to the sauce.

Nutrition

Find it online: https://justsosavory.com/creamy-pesto-gnocchi-with-spinach-and-artichokes/