Creamy Pesto Gnocchi
A comforting vegetarian dinner where pillowy gnocchi meets fresh spinach, tangy artichokes, and gooey gouda in just 30 minutes.
Ingredients
Main Ingredients
- 500 g 500 g gnocchi fresh for best texture
- 2 tbsp 2 tbsp olive oil
- 1 1 yellow onion, diced
- 3 cloves 3 cloves garlic, minced
- ½ tbsp ½ tbsp dried oregano
- ½ tbsp ½ tbsp dried basil
- 150 ml 150 ml white wine or water
- 250 ml 250 ml cream
- 250 ml 250 ml water or vegetable stock
- 125 g 125 g baby spinach
- 280 g 280 g jar marinated artichokes, drained
- 4 tbsp 4 tbsp basil pesto
- 200 g 200 g gouda cheese, grated
Instructions
Preparation
- Preheat oven to 180°C / 356°F. Dice onion and mince garlic.
Cooking the Gnocchi
- Heat olive oil in a cast-iron or stainless-steel pan over medium heat. Add onion and garlic; cook until soft, fragrant, and translucent (about 3–4 minutes). Sprinkle in oregano and basil, stirring for 1–2 minutes.
- If the pan looks dry, drizzle in more olive oil. Add gnocchi and cook, stirring occasionally, until lightly golden (3–5 minutes).
- Pour in white wine (or water) to deglaze, scraping up any browned bits. Stir in cream and stock/water, simmering 5 minutes until gnocchi is tender.
- Mix in basil pesto, spinach, and artichokes. The spinach will wilt from the residual heat.
- Sprinkle gouda evenly over the top. Transfer pan to oven; bake for 15–20 minutes until bubbly and golden.
Serving
- Enjoy directly from the skillet for that cozy, rustic touch.
Notes
Gnocchi Choice: Fresh gnocchi gives the best pillowy texture. Wine-Free Option: Simply swap white wine for water or extra vegetable stock. Make-Ahead Magic: Store leftovers in an airtight container for up to 4 days—perfect for next-day lunches.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 35gProtein: 38gFat: 18gFiber: 3gSugar: 3g