Creamy Pesto Gnocchi with Spinach and Artichokes: The Ultimate Comfort Food

There’s something magical about the combination of pillowy soft gnocchi, vibrant pesto, creamy sauce, and savory vegetables that creates a meal feeling both decadent and comforting. This creamy pesto gnocchi with spinach and artichokes is that rare weeknight dinner that comes together in just 30 minutes yet tastes like you spent hours in the kitchen. Perfect for busy evenings when you want something satisfying without the fuss, this dish will quickly become your new go-to comfort food.

Whether you’re looking for a simple vegetarian dinner that doesn’t skimp on flavor, need an impressive meal to serve guests without stress, or just craving something cozy and delicious, this creamy pesto gnocchi delivers on all fronts. The beauty of this recipe lies not just in its incredible flavors but in its versatility – it adapts easily to what you have on hand while always producing spectacular results.

Why You’ll Love This Recipe

Before we dive into the ingredients and method, let’s talk about what makes this creamy pesto gnocchi so special:

• 30-minute meal: From prep to plate in half an hour, perfect for busy weeknights

• One-pan wonder: Minimal cleanup with maximum flavor

• Crowd-pleaser: A dish that satisfies both vegetarians and meat-eaters alike

• Versatile ingredients: Easy substitutions based on dietary needs and preferences

• Restaurant-quality at home: Impressive enough for company but simple enough for a casual family dinner

Ingredients and Substitutions

Main Ingredients

• 500g (1 lb) gnocchi: Potato gnocchi works beautifully here. You can use fresh, shelf-stable, or even frozen varieties. For a lighter option, cauliflower gnocchi works surprisingly well, though you may need to adjust cooking times slightly .

• 2 tablespoons olive oil: Used for sautéing and building the flavor base.

• 1 yellow onion, diced: Provides a sweet, savory foundation for the sauce.

• 3 cloves garlic, minced: Fresh garlic delivers the best flavor, though ¾ teaspoon of garlic powder can work in a pinch.

• ½ tablespoon dried oregano & ½ tablespoon dried basil: These dried herbs infuse the oil with classic Italian flavor. Feel free to use 1 tablespoon each of fresh herbs if you have them .

• 150 ml (¾ cup) white wine: A dry white wine like Pinot Grigio or Sauvignon Blanc adds acidity and depth. If you prefer not to cook with wine, you can substitute with additional vegetable stock or water .

• 250 ml (1 cup) cream: Heavy cream (whipping cream) creates the luscious sauce. For a lighter version, whole milk or half-and-half work, though the sauce will be slightly less rich. For a dairy-free alternative, full-fat coconut milk is an excellent option that doesn’t impart coconut flavor .

• 250 ml (1 cup) water or vegetable stock: Helps cook the gnocchi and create the perfect sauce consistency.

• 125g (4 cups) baby spinach: Wilts down into the sauce, adding color, nutrients, and fresh flavor. Kale can be substituted – just add it a few minutes earlier to help break it down .

• 280g (9 oz) jar marinated artichokes, drained: The tangy, slightly briny flavor of artichokes cuts through the richness of the sauce. You can use artichokes packed in water if that’s what you have available .

• 4 tablespoons basil pesto: Use store-bought for convenience or homemade for superior flavor. Traditional basil pesto is perfect here .

• 200g (1⅔ cups) grated Gouda cheese: Gouda melts beautifully and has a nutty sweetness that complements the other flavors. Provolone, fontina, mozzarella, or a blend would also work well .

Optional Garnishes

• Fresh basil leaves

• Lemon zest or a squeeze of lemon juice

• Grated Parmesan cheese

• Red pepper flakes for heat

• Toasted pine nuts or walnuts for crunch

Step-by-Step Instructions

Preparation (5 minutes)

Before you start cooking, it’s helpful to have all your ingredients prepped. This makes the process smooth and stress-free:

1. Dice the yellow onion

2. Mince the garlic cloves

3. Drain the marinated artichokes

4. Grate the Gouda cheese if not pre-shredded

5. Preheat your oven to 180°C (356°F)

Cooking Process (20 minutes)

1. Sauté Aromatics

Heat the olive oil in a large oven-safe skillet or cast-iron pan over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic, dried oregano, and dried basil, cooking for another 1-2 minutes until fragrant. This step is crucial for building the flavor foundation of your dish – as the herbs hit the hot oil, they release their essential oils and perfume the entire dish .

2. Cook the Gnocchi

Add a bit more oil to the pan if needed, then add the gnocchi. Cook, stirring occasionally, until the gnocchi are lightly golden in spots, about 3-5 minutes. This step adds texture and helps the gnocchi hold their shape better in the sauce. While you can boil gnocchi separately, this method allows them to absorb more flavor from the sauce .

3. Create the Sauce

Pour in the white wine (or substitute) to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits are packed with flavor! Add the cream and water (or vegetable stock), then bring the mixture to a simmer. Let it cook for about 5 minutes until the gnocchi is tender and the sauce has begun to thicken slightly .

4. Combine Remaining Ingredients

Stir in the basil pesto, baby spinach, and drained artichokes. The residual heat will wilt the spinach perfectly. Continue stirring until the spinach has wilted and everything is well combined. At this point, taste the sauce and adjust seasoning with salt and pepper if needed.

5. Add Cheese and Bake

Top the gnocchi mixture with the shredded Gouda cheese and transfer the skillet to your preheated oven. Bake for 15-20 minutes until the cheese is melted, bubbly, and lightly golden in spots .

Final Touches (5 minutes)

Remove the skillet from the oven (remember that handle will be hot!) and let it rest for a couple of minutes. Top with fresh basil, a sprinkle of lemon zest, or any other garnishes you’re using before serving.

Expert Tips for Perfect Creamy Pesto Gnocchi

• Don’t overcrowd the pan when browning the gnocchi. Cook in batches if necessary to ensure they get lightly crisped rather than steaming .

• Achieving the perfect sauce consistency: If your sauce seems too thick after baking, stir in a tablespoon or two of warm water or milk until it reaches your desired consistency. If it’s too thin, let it rest for a few minutes – it will thicken as it cools slightly.

• Boiling gnocchi first: While this recipe cooks the gnocchi directly in the sauce, you can boil them separately according to package directions if you prefer. Some find this helps create a creamier texture as the gnocchi absorbs more sauce .

• Infuse more flavor: For an extra flavor boost, try infusing the olive oil with fresh herbs like rosemary or thyme before sautéing the onion and garlic .

• Brighten it up: A splash of fresh lemon juice or zest added at the end brightens all the flavors and cuts through the richness of the sauce .

Serving Suggestions

While this creamy pesto gnocchi is spectacular on its own, here are some serving ideas to make it part of a complete meal:

• With protein: Grilled chicken breast, shrimp, or Italian sausage make excellent additions for heartier appetites .

• Side salad: A simple arugula salad with lemon vinaigrette or a classic Caesar salad provides a fresh, crisp contrast to the rich gnocchi .

• Vegetable sides: Roasted asparagus, broccoli, or Brussels sprouts complement the flavors beautifully.

• Bread: Crusty garlic bread or focaccia is perfect for soaking up every last bit of the creamy sauce .

• Wine pairing: Serve with a glass of the same white wine you used in cooking – a Pinot Grigio or Sauvignon Blanc – or a light-bodied red like Pinot Noir.

Storage and Reheating

• Refrigeration: Store leftover creamy pesto gnocchi in an airtight container in the refrigerator for up to 4 days .

• Freezing: While you can freeze this dish for up to 3 months, note that the texture of the gnocchi and cream sauce may change slightly upon thawing .

• Reheating: For best results, reheat in a saucepan over low heat, adding a splash of cream or water to loosen the sauce. You can also reheat individual portions in the microwave, stirring halfway through. To recreate the melted cheese topping, place under a broiler for a minute or two after reheating .

Recipe Variations

The beauty of this creamy pesto gnocchi recipe is its adaptability. Here are some delicious variations to try:

• Sun-dried tomato and spinach: Replace the artichokes with chopped sun-dried tomatoes for a sweeter, more intense tomato flavor .

• Vegan version: Use dairy-free cream alternatives (like coconut cream), vegan pesto, and vegan cheese. Nutritional yeast can add a cheesy flavor if you’re avoiding processed vegan cheeses .

• Gluten-free: Most potato gnocchi are naturally gluten-free, but double-check the packaging to be sure, or use specifically labeled gluten-free gnocchi .

• Protein-packed: Add cooked, shredded rotisserie chicken, grilled shrimp, or crumbled Italian sausage for a more substantial meal .

• Mushroom lovers: Sautéed mushrooms, especially cremini or wild mushrooms, add an earthy depth to the dish .

• Different cheese profiles: Try different cheese combinations like fontina and Parmesan, mozzarella and provolone, or even a smoked cheese for a unique twist .

Why This Dish Works So Well

The success of this creamy pesto gnocchi with spinach and artichokes lies in the harmonious balance of flavors and textures:

• Creamy meets tangy: The rich cream sauce is perfectly balanced by the tangy artichokes and bright pesto.

• Textural contrast: Pillowy gnocchi, tender spinach, and slightly firm artichokes create an enjoyable mouthfeel in every bite.

• Savory and fresh: The savory notes from the cheese and garlic are lifted by the freshness of basil and spinach.

• Comforting yet sophisticated: The dish feels indulgent and comforting while still tasting fresh and vibrant.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can assemble the dish up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to serve, bake for 20-25 minutes until heated through and bubbly.

What if I don’t have an oven-safe skillet?
No problem! Simply prepare the recipe through step 4 on the stovetop, then transfer everything to a baking dish before adding the cheese and baking .

Why did my sauce turn out grey?
This occasional issue, mentioned by one cook, may result from certain brands of pesto or the combination of ingredients. To prevent this, ensure your pesto is vibrant green, and consider adding a squeeze of lemon juice to help maintain bright colors .

Is homemade pesto worth the effort?
While store-bought pesto works perfectly fine, homemade pesto does elevate the dish significantly. It’s fresher, more vibrant, and allows you to control the ingredients. Plus, it’s surprisingly easy to make with just a food processor or blender .

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Final Thoughts

This creamy pesto gnocchi with spinach and artichokes truly exemplifies how a handful of simple ingredients can transform into something extraordinary with minimal effort. It’s the kind of recipe that will earn you compliments, become a regular in your dinner rotation, and maybe even inspire you to create your own variations.

The next time you’re staring into your pantry, wondering what to make for dinner, remember this recipe. In the time it would take to order delivery, you can create a restaurant-quality meal that’s far more satisfying and made with love.

Have you tried this creamy pesto gnocchi recipe? I’d love to hear about your experience and any creative twists you’ve added! Share your thoughts and variations in the comments below.