Short Description

A comforting one-pan dish featuring pillowy gnocchi in a rich, creamy pesto sauce, loaded with wilted spinach and tangy artichokes—finished with a cheesy bake for golden perfection.

Why You’ll Love This Recipe

Quick and satisfying: Takes about 30 minutes from start to finish
All-in-one skillet meal: Minimal cleanup—vegetables, gnocchi, sauce, and cheese all cooked together
Customizable flavors: Use white wine or stock, swap cream with coconut for a lighter version
Crowd-pleasing combo: Classic flavors of pesto, spinach, and artichoke meet hearty gnocchi and gooey cheese.

Ingredients

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

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 cups) white wine or water
250 ml (1 cup) cream
250 ml (1 cup) water or vegetable stock
125 g (4 cups packed) baby spinach
280 g (9 oz) jar marinated artichokes, drained
4 Tbsp basil pesto
200 g (1⅔ cups) Gouda or similar cheese, grated

Directions

Preheat oven to 180 °C (356 °F).
In an oven-safe skillet, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant. Stir in oregano and basil; cook for 1–2 minutes.
Add gnocchi (add a splash more oil if needed). Cook, stirring occasionally, until lightly golden (about 3–5 minutes)
Deglaze pan with wine or water, scraping up browned bits.
Add cream and water or stock. Simmer ~5 minutes until gnocchi are tender
Stir in pesto, spinach, and artichokes—spinach will wilt from the heat.
Top with grated Gouda. Slide skillet into oven and bake 15–20 minutes, or until cheese is golden and bubbly
Serve directly from skillet, enjoying the creamy, herby goodness.

Servings And Timing

Serves: 6 people
Prep time: ~10 minutes
Cook time: ~20 minutes for stovetop + 15–20 minutes bake
Total time: ~35–40 minutes

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Freeze in a sealed container for up to 1 month
Reheat: Microwave with a splash of cream or stock, or warm in a 160 °C (325 °F) oven until heated through.

Variations

Use kale instead of spinach for a heartier texture
Swap in coconut milk or use whole milk for a lighter or dairy-free sauce
Add protein: Stir in grilled chicken, sausages, or shrimp before baking
Top with pine nuts or breadcrumbs for extra crunch
Brighten it up with a squeeze of lemon juice and fresh basil after baking

Creamy Pesto Gnocchi With Spinach And Artichokes

FAQs

1. Can I use frozen gnocchi?

Yes—no need to thaw. Add an extra splash of liquid and cook a few minutes longer.

2. Do I need an oven-safe skillet?

If not, transfer to a baking dish before adding cheese and baking.

3. Can I skip the baking step?

Yes—simply top with cheese, cover until melted, and serve. It won’t be golden but will be melty.

4. Can I reduce the cream?

Yes—use coconut milk or whole milk for lighter texture; simmer longer for thicker sauce.

5. Can I use homemade pesto?

Absolutely—high-quality store-bought or homemade pesto works great.

6. How do I make it gluten-free?

Use gluten-free gnocchi and make sure pesto is GF.

7. Can I use fresh herbs instead of dried?

Yes—use about 1½ tsp each of fresh oregano and basil.

8. My sauce is too thin—what do I do?

Simmer on stove longer before baking, or sprinkle with extra cheese to help thicken.

9. Can I add other veggies?

Certainly—add mushrooms, bell peppers, sun-dried tomatoes, or broccoli.

10. How do I reheat without drying it out?

Reheat gently with added cream or stock to maintain creamy consistency.

Conclusion

This creamy pesto gnocchi with spinach and artichokes is a flavorful, fuss-free meal that’s both quick for weeknights and impressive enough for guests. With endless variations and easy prep, it’s a go-to recipe that delivers comfort and deliciousness in every cheesy, herby bite.

Ezabella