Creamy Pesto Gnocchi with Spinach and Artichokes is a delightful dish that brings together the rich flavors of pesto and creamy cheese. This meal is not only quick to prepare but also bursting with nutrients from fresh spinach and artichokes. Ideal for busy weeknights or cozy gatherings, this recipe will surely impress your family and friends while satisfying your taste buds.
Why You’ll Love This Recipe
- Quick Preparation: With a total time of just 30 minutes, this dish is perfect for a last-minute dinner.
- Flavor Explosion: Combining gouda cheese, basil pesto, and marinated artichokes creates a mouthwatering experience.
- Versatile Dish: Great as a main course or side dish, it pairs beautifully with salads or crusty bread.
- Healthy Ingredients: Packed with spinach and artichokes, this recipe incorporates nutritious elements into your meal.
- One-Pan Wonder: Enjoy easy cleanup as everything cooks in one skillet—less mess, more enjoyment!
Tools and Preparation
To make Creamy Pesto Gnocchi with Spinach and Artichokes, having the right tools will make your cooking experience smoother.
Essential Tools and Equipment
- Cast-iron skillet or stainless steel pan
- Wooden spoon or spatula
- Measuring cups and spoons
Importance of Each Tool
- Cast-iron skillet or stainless steel pan: These are ideal for evenly cooking the gnocchi while allowing for proper deglazing.
- Wooden spoon or spatula: Perfect for stirring and scraping up browned bits that add flavor to the dish.
Ingredients
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 Cream Sauce
- 150 ml white wine (or water)
- 250 ml cream
- 250 ml water (or vegetable stock)
For the Vegetables
- 125 g baby spinach
- 280 g jar marinated artichokes (drained)
For Topping
- 4 tbsp basil pesto
- 200 g gouda or similar cheese (grated)
How to Make Creamy Pesto Gnocchi with Spinach and Artichokes
Step 1: Preheat the Oven
Preheat your oven to 180°C (356°F) to ensure it’s ready for baking once you finish cooking on the stove.
Step 2: Sauté Onions and Garlic
In a cast-iron skillet or stainless steel pan, sauté the diced onion and minced garlic in olive oil over medium heat until soft, fragrant, and translucent. Add dried oregano and basil; cook for an additional 1-2 minutes.
Step 3: Cook the Gnocchi
If needed, add more oil to the pan. Then add the gnocchi. Cook them while stirring occasionally until they become lightly golden, which should take about 3-5 minutes.
Step 4: Deglaze the Pan
Pour in white wine or water to deglaze the pan. Use a wooden spoon or spatula to scrape up any browned bits stuck on the bottom. Afterward, add cream and water (or stock), simmering for about 5 minutes until the gnocchi are cooked through.
Step 5: Combine and Finish
Stir in basil pesto, baby spinach, and drained artichokes. The heat will wilt the spinach quickly. Top everything with shredded gouda cheese before transferring it to the oven to bake for 15-20 minutes until melted and golden.
Step 6: Serve Directly from the Pan
Once baked, serve your Creamy Pesto Gnocchi with Spinach and Artichokes directly from the skillet for a rustic presentation. Enjoy!
How to Serve Creamy Pesto Gnocchi with Spinach and Artichokes
Serving Creamy Pesto Gnocchi with Spinach and Artichokes can elevate your dining experience, making it not just a meal but an occasion. Here are some creative serving suggestions to enhance the flavor and presentation of this delightful dish.
Garnish with Fresh Herbs
- Fresh basil leaves add a vibrant touch and enhance the herbaceous notes in the pesto.
- A sprinkle of parsley introduces a fresh, green flavor that complements the creamy sauce.
Pair with Crusty Bread
- Serve warm, crusty bread on the side for dipping into the creamy sauce.
- Garlic bread or a baguette can soak up any remaining sauce, making for a satisfying experience.
Add a Side Salad
- A light arugula salad dressed with lemon vinaigrette provides a refreshing contrast to the richness of the gnocchi.
- Mixed greens with cherry tomatoes and cucumber offer additional crunch and freshness.
Offer Extra Cheese
- Provide grated parmesan or more gouda on the side for guests who enjoy extra cheesy goodness.
- Melted cheese can be drizzled over each serving for added indulgence.
Serve in Individual Portions
- Use small cast-iron skillets or ramekins for individual servings, which makes for a charming presentation.
- This method also keeps the dish warm longer during your meal.
Drizzle with Balsamic Reduction
- Adding a balsamic reduction gives a sweet tang that contrasts beautifully with the creamy pesto.
- A drizzle over each plate before serving adds visual appeal and depth of flavor.
How to Perfect Creamy Pesto Gnocchi with Spinach and Artichokes
Perfecting your Creamy Pesto Gnocchi with Spinach and Artichokes is all about attention to detail. Here are some useful tips to ensure your dish turns out wonderfully every time.
- Use fresh ingredients: Fresh spinach and high-quality pesto make a noticeable difference in taste compared to dried alternatives.
- Cook gnocchi properly: Avoid overcooking gnocchi; they should float in boiling water before being added to your sauce for optimal texture.
- Balance flavors: Taste your sauce before serving; you may want to adjust seasoning or add a pinch of salt for enhanced flavor.
- Experiment with cheeses: While gouda is delicious, try mixing it up with mozzarella or fontina for different textures and flavors.
Best Side Dishes for Creamy Pesto Gnocchi with Spinach and Artichokes
Pairing side dishes with your Creamy Pesto Gnocchi with Spinach and Artichokes can enhance the overall meal. Here are some great options to consider.
- Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with olive oil offer a refreshing complement.
- Garlic Roasted Vegetables: Seasonal veggies roasted in garlic provide savory depth alongside creamy dishes.
- Grilled Asparagus: Lightly seasoned asparagus adds crunch and balances out the richness of the gnocchi.
- Crispy Brussels Sprouts: Roasted until golden brown, these sprouts bring both texture and flavor contrast.
- Zucchini Noodles: Lightly sautéed zucchini noodles can serve as a low-carb alternative on the side.
- Antipasto Platter: A selection of cured meats, cheeses, olives, and marinated vegetables offers variety and enhances flavors.
Common Mistakes to Avoid
Making creamy pesto gnocchi can be simple, but there are common pitfalls to watch for. Here are some mistakes to avoid for a perfect dish.
- Ignoring the cooking time: Cooking gnocchi for too long can lead to mushy results. Follow the recommended cooking time closely for the best texture.
- Overcooking spinach: Adding spinach too early can make it wilt excessively. Stir it in just before serving to keep it vibrant and fresh.
- Not draining artichokes properly: If marinated artichokes are not drained well, excess liquid can make your dish watery. Ensure they’re well-drained before adding them to the pan.
- Skipping fresh herbs: Using dried herbs instead of fresh basil pesto may alter the flavor significantly. Always opt for high-quality basil pesto for that rich, creamy taste.
- Using low-fat cream: Low-fat cream won’t provide the same richness as regular cream. For a deliciously creamy sauce, stick with full-fat cream.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover creamy pesto gnocchi in an airtight container.
- It will stay fresh in the fridge for up to 3 days.
Freezing Creamy Pesto Gnocchi with Spinach and Artichokes
- Place cooled portions in freezer-safe containers.
- Freeze for up to 2 months.
Reheating Creamy Pesto Gnocchi with Spinach and Artichokes
- Oven: Preheat to 180°C (356°F) and heat covered for about 15 minutes until hot throughout.
- Microwave: Heat in short bursts, stirring in between, until warm.
- Stovetop: Add a splash of water or cream in a skillet over medium heat, stirring until heated through.
Frequently Asked Questions
Here are some common questions about creamy pesto gnocchi with spinach and artichokes.
Can I use frozen gnocchi?
You can use frozen gnocchi directly without thawing. Adjust cooking time as needed.
What can I substitute for gouda cheese?
For a different flavor, try mozzarella or parmesan cheese instead of gouda.
How do I make this dish vegan?
To make creamy pesto gnocchi with spinach and artichokes vegan, use plant-based cream and cheese alternatives.
Can I add other vegetables?
Yes! Bell peppers or zucchini would complement the dish nicely while adding more nutrition.
Final Thoughts
Creamy pesto gnocchi with spinach and artichokes is an easy yet satisfying meal perfect for any weeknight dinner. This recipe is versatile—you can customize it with different vegetables or cheeses based on your taste preferences. Try it today!
Creamy Pesto Gnocchi with Spinach and Artichokes
Creamy Pesto Gnocchi with Spinach and Artichokes is a quick and delicious dish that combines the rich flavors of pesto with creamy cheese, perfect for busy weeknights or cozy gatherings. In just 30 minutes, you can create a comforting meal that impresses both family and friends. This one-pan wonder is packed with nutritious spinach and artichokes, making it not only indulgent but also healthy. Serve it straight from the skillet for a rustic presentation that adds to its charm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
- 500 g gnocchi
- 2 tbsp olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 250 ml cream
- 125 g baby spinach
- 280 g jar marinated artichokes (drained)
- 4 tbsp basil pesto
- 200 g gouda cheese (grated)
Instructions
- Preheat your oven to 180°C (356°F).
- In a cast-iron skillet, sauté diced onion and minced garlic in olive oil until soft. Add dried oregano and basil.
- Stir in the gnocchi and cook until lightly golden, about 3-5 minutes.
- Deglaze with white wine or water, then add cream and simmer until cooked through.
- Mix in basil pesto, spinach, and drained artichokes. Top with gouda cheese and bake for 15-20 minutes until golden.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 590
- Sugar: 4g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg
