Creamy Pesto Gnocchi with Spinach and Artichokes

Imagine coming home after a long day, the aroma of caramelized garlic and fresh basil wafting through your kitchen as you prepare a comforting bowl of Creamy Pesto Gnocchi with Spinach and Artichokes. This dish invites you to savor every moment—the pillowy gnocchi drenched in a luscious, herb-infused cream sauce, paired with tender spinach and artichoke hearts that bring flavor and vibrancy to each bite. The creamy texture and bright, herbaceous notes create a symphony of sensations that will have you dreaming about your next serving.

This recipe is perfect for those cozy evenings when you crave something hearty yet satisfying or when hosting family and friends for a delectable gathering. It’s a quick meal solution that can be whipped up in under 30 minutes, making it ideal for busy weeknights or lazy Sunday brunches. Whether you serve it alongside a fresh salad or a warm loaf of crusty bread, this dish will surely become a family favorite.

Recipe Information

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 430
Protein: 10g
Carbohydrates: 40g
Fat: 25g
Saturated Fat: 12g
Fiber: 3g
Sugar: 2g

(Nutrition information sourced from the USDA FoodData Central)

Why Make This Recipe

Creamy Pesto Gnocchi with Spinach and Artichokes is a delightful marriage of flavors and textures that highlights the best of seasonal ingredients. The richness of the cream, coupled with the aromatic pesto, makes every bite a celebration of comfort food. It’s easy to prepare and requires minimal clean-up, making it a win-win for any occasion. The vibrant colors of spinach and artichokes not only make your plate more appealing but also provide a dose of nutrition that keeps you feeling good.

How to Make Creamy Pesto Gnocchi with Spinach and Artichokes

Ingredients

1 package gnocchi (about 16 oz)
1 cup heavy cream
1/2 cup pesto sauce (store-bought or homemade)
2 cups fresh spinach, roughly chopped
1 can artichoke hearts, drained and chopped (about 14 oz)
2 tablespoons olive oil
Salt and pepper to taste
Grated Parmesan cheese for serving

Optional Ingredients and Substitutions

Vegan: Substitute heavy cream with coconut cream or cashew cream and use dairy-free pesto.
Gluten-Free: Use gluten-free gnocchi available in stores.
Nuts: Add pine nuts for extra crunch and flavor.

Instructions

Cook the gnocchi: In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the surface. This usually takes around 2-3 minutes. Drain and set aside.
Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and artichokes. Sauté for about 2-3 minutes until the spinach wilts and softens.
Make the sauce: Stir in the heavy cream and pesto sauce, bringing the mixture to a gentle simmer. This will take about 2-3 minutes.
Combine: Add the drained gnocchi to the skillet, stirring gently to coat the gnocchi in the creamy sauce. Ensure everything is well mixed and heated through, about 2 minutes.
Season: Taste and season with salt and pepper as necessary.
Serve: Dish the gnocchi onto plates and sprinkle with freshly grated Parmesan for an extra touch of flavor. Enjoy hot!

How to Serve

Serve the Creamy Pesto Gnocchi warm, topped with a generous amount of grated Parmesan cheese. For a delightful contrast, pair this dish with a simple arugula salad dressed with lemon vinaigrette or enjoy it with a glass of white wine. You can also serve it alongside a hot cup of herbal tea for a cozy touch.

How to Store

To store leftovers, place the gnocchi in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the recipe in a freezer-safe container for up to 3 months. Reheat in a skillet over medium heat, adding a splash of cream or broth to revive the sauce.

Expert Tips

Perfect Gnocchi: Avoid overcooking the gnocchi; they should be tender but firm to the bite (al dente) for the best texture.
Sauce Consistency: If the sauce is too thick, add a little pasta cooking water or broth to reach your desired creaminess.
Taste Testing: Always taste the sauce before serving to achieve the perfect seasoning balance.

Delicious Variations

Vegan Version: Use plant-based cream and vegan pesto to cater to dietary preferences.
Prawn Addition: Toss in sautéed prawns for added protein and a gourmet touch.
Spicy Kick: Add a pinch of red pepper flakes to give your dish an extra layer of warmth.

Frequently Asked Questions

Can I use frozen gnocchi?
Yes! Frozen gnocchi can be used directly from the freezer, just increase the cooking time slightly.
What if I don’t have pesto?
You can substitute homemade basil or spinach sauce or even a simple garlic-infused olive oil for a different yet still delicious flavor.
How do I prevent the sauce from curdling?
Ensure to stir the sauce gently and maintain a moderate heat. Avoid boiling once cream is added.

Conclusion

This Creamy Pesto Gnocchi with Spinach and Artichokes is a delightful, sensory experience that invites warmth and comfort into your kitchen. With its easy preparation and rich flavors, it’s a dish you’ll want to return to time and again. I encourage you to give it a try and share your feedback or any unique twists you make to the recipe! Your culinary adventure awaits.