Pesto Gnocchi with Spinach and Artichokes

Pesto Gnocchi with Spinach and Artichokes is a flavorful, creamy, and comforting dish that comes together in minutes. Soft potato gnocchi are tossed in a vibrant pesto sauce with sautéed spinach and tender artichokes, making it a perfect weeknight meal.

Why You’ll Love This Recipe

• Quick and easy to make in under 30 minutes
• Packed with fresh flavors from the pesto and veggies
• Great for meal prep or a last-minute dinner
• A satisfying vegetarian option
• Pairs well with a variety of proteins or can stand alone

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potato gnocchi
• Olive oil
• Garlic
• Fresh spinach
• Canned or jarred artichoke hearts, drained and chopped
• Pesto sauce (store-bought or homemade)
• Heavy cream or half-and-half (optional for a creamy version)
• Parmesan cheese
• Salt and pepper
• Red pepper flakes (optional for heat)
• Pine nuts (optional for garnish)

Directions

1. Cook the gnocchi according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add the spinach and cook until wilted, then stir in the chopped artichoke hearts.
4. Reduce heat to low and mix in the pesto sauce. If making a creamy version, stir in the heavy cream.
5. Add the cooked gnocchi to the skillet and toss to coat evenly with the sauce.
6. Sprinkle with Parmesan cheese and season with salt, pepper, and red pepper flakes.
7. Serve warm, garnished with extra Parmesan and pine nuts if desired.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Creamy Pesto Gnocchi: Add heavy cream or half-and-half for a richer texture.
• Protein Boost: Toss in cooked chicken, shrimp, or crispy pancetta.
• Vegan Option: Use dairy-free pesto and omit the Parmesan.
• Nut-Free: Make or buy nut-free pesto to avoid allergens.
• Extra Veggies: Add cherry tomatoes, mushrooms, or roasted bell peppers for more flavor and color.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce.
• Freezing: Not recommended, as gnocchi can become mushy when thawed.

FAQs

How do I keep gnocchi from getting mushy?

Be sure to cook the gnocchi just until they float to the surface, then drain immediately.

Can I use frozen gnocchi?

Yes, just cook according to the package instructions before adding to the sauce.

What type of pesto is best for this recipe?

Classic basil pesto works best, but you can also use sun-dried tomato or spinach pesto.

Can I make this dish ahead of time?

Yes, but it’s best enjoyed fresh. Store and reheat as needed.

Is this dish gluten-free?

Use gluten-free gnocchi to make this recipe gluten-free.

Can I use fresh artichokes instead of canned?

Yes, but they require extra prep and cooking time.

What can I serve with pesto gnocchi?

A simple side salad, garlic bread, or roasted vegetables pair well.

How do I make homemade pesto?

Blend basil, garlic, Parmesan, pine nuts, and olive oil until smooth.

Can I make this recipe dairy-free?

Yes, use dairy-free pesto and skip the Parmesan.

What’s the best way to add protein?

Grilled chicken, shrimp, or white beans work great.

Conclusion

Pesto Gnocchi with Spinach and Artichokes is a quick and delicious meal that delivers fresh, bold flavors with minimal effort. Whether you prefer a classic or creamy version, this dish is versatile, satisfying, and perfect for any occasion. Try it today and enjoy a simple yet gourmet meal at home.

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