This easy pesto gnocchi is the ultimate weeknight comfort food—ready in just 30 minutes! With tender gnocchi coated in creamy pesto sauce, fresh spinach, tangy marinated artichokes, and gooey melted gouda, it’s a one-pan wonder that works for busy evenings or casual entertaining.
⭐ Why You’ll Love This Recipe
- Quick & Easy – on the table in just 30 minutes.
- One-Pan Magic – minimal cleanup, maximum flavor.
- Comfort Meets Freshness – creamy gouda, pesto, and cream balance perfectly with spinach and artichokes.
- Versatile & Adaptable – swap veggies, add protein, or make it gluten-free.
- Crowd-Pleasing – simple enough for family dinner, impressive enough for guests.
🛒 Ingredients Overview
- Gnocchi – soft, pillowy base of the dish.
- Olive oil – for sautéing.
- Onion & Garlic – add aromatic depth.
- Oregano & Basil – enhance the Italian flavor profile.
- White wine (optional) – deglazes and adds acidity.
- Cream + stock – create a velvety sauce.
- Baby spinach – fresh, nutrient-packed greens.
- Marinated artichokes – tangy and savory.
- Basil pesto – herbaceous and nutty.
- Gouda cheese – melty, creamy topping.
(Exact measurements in recipe card below.)
👩🏻🍳 How to Make Pesto Gnocchi
- Prep the oven – Preheat to 180°C (356°F).
- Sauté aromatics – In a skillet, heat olive oil and cook onion and garlic until fragrant. Stir in dried herbs.
- Cook the gnocchi – Add gnocchi to the pan and cook until lightly golden.
- Deglaze – Pour in wine (or stock) to scrape up flavor. Stir in cream + stock, simmer 5 minutes.
- Add flavor & greens – Mix in pesto, spinach, and drained artichokes. Allow spinach to wilt.
- Cheesy finish – Sprinkle with gouda and bake for 15–20 minutes until bubbling and golden.
- Serve – Enjoy hot, straight from the pan!
🍴 Variations & Tips
- Protein boost – Add chicken, shrimp, or tofu.
- Veggie swaps – Try kale, mushrooms, or sun-dried tomatoes.
- No wine? – Use extra broth instead.
- Crispier gnocchi – Pan-fry longer before adding liquid.
- Brighten it up – A squeeze of lemon juice before serving adds freshness.
🥡 Storing & Reheating
- Fridge – Store in airtight container up to 4 days.
- Freezer – Freeze up to 3 months (best before baking).
- Reheat – Warm in oven at 150°C (300°F) or microwave individual portions.
📖 Recipe Card
Creamy Pesto Gnocchi with Spinach & Artichokes
Serves 4 – Ready in 30 minutes
Ingredients:
- 500 g (1 lb) gnocchi
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- ½ tbsp dried oregano
- ½ tbsp dried basil
- 150 ml (¾ cup) white wine or water
- 250 ml (1 cup) cream
- 250 ml (1 cup) vegetable stock or water
- 125 g (4 cups) baby spinach
- 280 g (9 oz) jar marinated artichokes, drained
- 4 tbsp basil pesto
- 200 g (1 ⅔ cups) gouda cheese, grated
Instructions:
- Preheat oven to 180°C (356°F).
- Heat olive oil in a skillet, sauté onion and garlic until soft. Add oregano and basil.
- Stir in gnocchi and cook until golden.
- Deglaze with wine or water, then add cream + stock. Simmer for 5 minutes.
- Stir in pesto, spinach, and artichokes. Wilt spinach.
- Top with gouda, bake 15–20 minutes until melted and golden.
- Serve warm.