Creamy Pesto Gnocchi with Spinach and Artichokes

If you’re looking for a cozy, comforting meal that comes together in a snap, you’ve found it! This Creamy Pesto Gnocchi with Spinach and Artichokes is one of my go-to recipes when I want something tasty without spending hours in the kitchen. The combination of creamy sauce, tender gnocchi, and vibrant veggies makes this dish not just delicious but also incredibly satisfying.

What makes this recipe special is its versatility. Whether you’re having a busy weeknight dinner or hosting friends for a casual gathering, this dish fits right in. Plus, it’s packed with flavor from the pesto and artichokes—perfect for impressing your family or guests!

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes, making it a perfect weeknight meal.
• Flavorful Comfort: The creamy sauce combined with pesto gives it a rich taste that everyone will love.
• Veggie Packed: With spinach and artichokes, it adds a healthy twist to your dinner.
• Make Ahead Friendly: Prepare the components ahead of time for an even quicker meal on busy nights.
• Family Approved: It’s a dish that both kids and adults enjoy, making mealtime stress-free.

Ingredients You’ll Need

Cooking should be simple and enjoyable, which is why I love using these wholesome ingredients. They not only come together beautifully but also pack a punch of flavor. Here’s what you’ll need for your Creamy Pesto Gnocchi with Spinach and Artichokes:

For the Gnocchi

• 500 g gnocchi
• 2 tbsp olive oil
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• ½ tbsp dried oregano
• ½ tbsp dried basil

For the Sauce

• 150 ml white grape juice (or water)
• 250 ml cream
• 250 ml water (or vegetable stock)

For the Veggies

• 125 g baby spinach
• 280 g jar marinated artichokes (drained)

For Topping

• 4 tbsp basil pesto
• 200 g gouda or similar cheese (grated)

Variations

One of the best things about this recipe is how flexible it is! Feel free to mix in other ingredients based on what you have at home or your personal preferences.

• Add protein: Toss in some grilled chicken or chickpeas for added protein.
• Change up the greens: Swap baby spinach for kale or Swiss chard for a different flavor profile.
• Use different cheese: Try mozzarella or feta instead of gouda for a unique taste.
• Go gluten-free: Use gluten-free gnocchi to make this dish suitable for gluten-sensitive friends.

How to Make Creamy Pesto Gnocchi with Spinach and Artichokes

Step 1: Sauté the Aromatics

Start by preheating your oven to 180°C (356°F). In a cast-iron skillet or stainless steel pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they are soft and fragrant. This step is key because sautéing brings out their sweetness and forms a flavorful base for your sauce.

Step 2: Cook the Gnocchi

Once your onions and garlic are translucent, add more oil if needed and toss in the gnocchi. Cook them while stirring occasionally until they’re lightly golden—this usually takes about 3-5 minutes. Browning adds an extra layer of flavor that elevates your dish.

Step 3: Deglaze and Simmer

Now it’s time to deglaze! Pour in the white grape juice or water, using a wooden spoon to scrape up any yummy browned bits stuck to the bottom of the pan. Then add in the cream and water (or vegetable stock), letting everything simmer for about 5 minutes until the gnocchi is cooked through.

Step 4: Combine All Ingredients

Stir in the basil pesto, baby spinach, and drained artichokes. The heat will wilt the spinach nicely, creating that lovely green color we all adore! Top everything with grated gouda cheese before sliding your skillet into the oven. Bake for 15-20 minutes until the cheese is all melted and golden on top.

Step 5: Serve It Up!

Finally, serve this delightful dish directly from the pan! There’s something so inviting about sharing food straight from its cooking vessel—it keeps everything warm and cozy. Enjoy every bite of your Creamy Pesto Gnocchi with Spinach and Artichokes!

Pro Tips for Making Creamy Pesto Gnocchi with Spinach and Artichokes

Cooking this creamy pesto gnocchi is a breeze, but these pro tips will help you elevate your dish to restaurant-quality!

• Use fresh ingredients: Choosing fresh spinach and high-quality pesto adds a burst of flavor and vibrant color to your dish, enhancing the overall taste experience.

• Don’t overcook the gnocchi: Keep an eye on the gnocchi as they cook. You want them to be soft yet slightly firm (al dente) to maintain their texture in the creamy sauce.

• Experiment with cheeses: While gouda is delicious, feel free to mix things up by trying other cheeses like mozzarella or a sharp cheddar. This way, you can customize the flavor profile to your liking.

• Adjust the thickness of the sauce: If you prefer a thicker sauce, let it simmer longer before adding the spinach and artichokes. Alternatively, for a lighter dish, add more water or vegetable stock.

• Make it ahead of time: You can prepare everything in advance and store it in the fridge until you’re ready to bake. This makes weeknight dinners even easier!

How to Serve Creamy Pesto Gnocchi with Spinach and Artichokes

Presentation can make all the difference! Here are some delightful ways to serve this creamy pesto gnocchi that will impress family and friends alike.

Garnishes

• Fresh basil leaves: Adding a few sprigs of fresh basil not only looks beautiful but also enhances the aromatic experience of your dish.
• Parmesan cheese shavings: For those who enjoy cheese (and it’s not vegan), a sprinkle of fresh parmesan adds a salty kick that pairs beautifully with the creaminess.

Side Dishes

• Garlic Bread: Crunchy on the outside and soft on the inside, garlic bread is perfect for soaking up any leftover creamy sauce. Plus, it’s super easy to make!

• Mixed Green Salad: A light salad with arugula, cherry tomatoes, and a balsamic vinaigrette balances out the richness of the gnocchi. It’s refreshing and adds some crunch!

• Roasted Vegetables: Toss seasonal vegetables like zucchini, bell peppers, or asparagus in olive oil and roast them until tender. They add color and nutrition while complementing your main dish wonderfully.

• Steamed Broccoli: Simple yet effective! Steamed broccoli brings a lovely green touch to your plate while offering added fiber and nutrients.

Enjoy crafting this delightful meal! With these tips and serving suggestions, you’ll create not just dinner but a memorable dining experience.

Make Ahead and Storage

This Creamy Pesto Gnocchi with Spinach and Artichokes is not just a delightful dish; it’s also perfect for meal prep. You can easily make it in advance, allowing you to enjoy hearty meals throughout the week without the hassle of cooking every day.

Storing Leftovers

• Allow the gnocchi to cool completely before storing.
• Transfer to an airtight container.
• Refrigerate for up to 3 days.
• Keep leftover cheese separate if possible to maintain texture.

Freezing

• Prepare the dish fully, allowing it to cool.
• Portion into freezer-safe containers or bags.
• Label containers with the date and contents.
• Freeze for up to 3 months for best quality.

Reheating

• Thaw in the refrigerator overnight if frozen.
• Reheat in a skillet over medium heat, adding a splash of water or cream if needed.
• Stir frequently until heated through, about 5-10 minutes.
• Alternatively, microwave in short intervals, stirring in between.

FAQs

Here are some common questions about making this delicious recipe!

Can I use a different type of cheese for the Creamy Pesto Gnocchi with Spinach and Artichokes?

Absolutely! While gouda adds a nice richness, feel free to substitute with mozzarella or a dairy-free cheese alternative if you’re looking for something different.

How do I make this Creamy Pesto Gnocchi with Spinach and Artichokes vegan?

To make this dish vegan, use a plant-based cream alternative and replace gouda with your favorite vegan cheese. Be sure to check that your pesto is free from animal products.

Can I add other vegetables to this recipe?

Certainly! Bell peppers, zucchini, or even mushrooms would be fantastic additions. Just sauté them with the onion and garlic at the beginning for extra flavor.

What can I serve alongside Creamy Pesto Gnocchi with Spinach and Artichokes?

A light salad or garlic bread pairs wonderfully. A simple arugula salad drizzled with lemon vinaigrette complements this creamy dish nicely!

Final Thoughts

I hope you find joy in making this Creamy Pesto Gnocchi with Spinach and Artichokes! It’s such a comforting meal that’s quick enough for any weeknight yet special enough for gatherings. Enjoy every bite and share it with those you love—there’s nothing quite like a home-cooked dish that warms both the heart and belly!