This creamy pesto gnocchi is a comforting, flavor-packed dinner you can whip up in just 30 minutes. With pillowy gnocchi, gooey gouda, earthy spinach, and tangy artichokes baked together in a rich pesto sauce, it’s the perfect one-pan weeknight meal—or an impressive dish for guests.
⭐ Why You’ll Love This Recipe
- Rich flavor combo: Pesto, gouda, and marinated artichokes create a creamy, savory, and tangy bite.
- One-pan wonder: Cook and bake everything in the same pan—less mess, more flavor.
- Weeknight-ready: On the table in under 30 minutes with minimal prep.
- Customizable: Swap in different cheeses, proteins, or veggies to fit your taste.
- Crowd-pleasing: A cozy dish that feels special but is effortless to make.
🛒 Ingredients at a Glance
- Gnocchi – store-bought for convenience, or homemade if you have extra time
- Olive oil – to sauté the aromatics
- Onion & garlic – the flavor base
- Dried oregano & basil – warm Italian-style seasoning
- White wine (optional) – deglazes the pan and adds acidity
- Cream + stock/water – creates the velvety sauce
- Baby spinach – adds freshness and nutrients
- Marinated artichokes – tangy and savory, perfect with pesto
- Basil pesto – the star herbaceous element
- Gouda cheese – melty, creamy topping
(Scroll down to the recipe card for exact measurements.)
👩🍳 How to Make Pesto Gnocchi
- Prep the base
Preheat oven to 180°C (356°F). In an ovenproof skillet, sauté onion and garlic in olive oil until softened. Stir in oregano and basil. - Cook the gnocchi
Add gnocchi to the pan and sauté until golden (3–5 minutes). - Make it creamy
Deglaze with white wine (or water/stock), then stir in cream and let simmer until gnocchi are tender. - Add flavor
Mix in pesto, spinach, and drained artichokes. The spinach should wilt down quickly. - Cheese it up
Sprinkle gouda over the top and bake for 15–20 minutes, until bubbly and golden.
Serve hot, straight from the skillet.
🔄 Variations & Add-Ons
- Protein boost: Add grilled chicken, shrimp, or crispy pancetta.
- Cheese swap: Try mozzarella for extra stretch, or provolone for a sharper flavor.
- Veggie twist: Use kale, roasted peppers, or sun-dried tomatoes instead of spinach/artichokes.
- No wine? Replace with veggie or chicken stock.
💡 Expert Tips
- For crispy gnocchi, sauté them a little longer before adding liquids.
- Add roasted cherry tomatoes or mushrooms for more depth.
- A squeeze of lemon at the end brightens the dish beautifully.
- Leftovers? Stuff them into hollowed bell peppers or zucchini for a second meal.
🥡 Storage & Reheating
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze up to 3 months. Thaw overnight before reheating.
- Reheat: Warm in the oven at 150°C (300°F) for 10–15 minutes, or microwave individual portions.
❓ FAQs
Can I use gluten-free gnocchi?
Yes—just swap in your favorite GF brand.
What’s the best cheese substitute?
Mozzarella or fontina work beautifully if gouda isn’t available.
Can I skip the cream?
You can use half-and-half or a dairy-free alternative, but cream gives the richest result.
⭐ Recipe Card
Creamy Pesto Gnocchi with Spinach & Artichokes
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Ingredients
- 500g (1 lb) gnocchi
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, 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) water or stock
- 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
Method
- Preheat oven to 180°C (356°F).
- Heat oil in a skillet, sauté onion and garlic until soft. Add oregano and basil.
- Add gnocchi, sauté 3–5 minutes until golden.
- Deglaze with wine or stock. Stir in cream and simmer until gnocchi are cooked.
- Stir in pesto, spinach, and artichokes.
- Sprinkle cheese on top and bake 15–20 minutes, until golden and bubbly.
- Serve hot, straight from the pan.