Creamy Pesto Gnocchi with Spinach & Artichokes: A Dreamy One-Pan Dinner

There’s something magical about creamy, comforting gnocchi. The pillowy potato dumplings soak up flavor like sponges — and when paired with a luscious pesto sauce, fresh spinach, and tender artichokes, you get the ultimate cozy dinner that feels both indulgent and nourishing.
This Creamy Pesto Gnocchi with Spinach & Artichokes is a FoodieMoms favorite: easy to make, ready in under 25 minutes, and guaranteed to impress even the pickiest eaters. It’s creamy, cheesy, herby, and absolutely weeknight-perfect.

Why You’ll Love This Recipe

• One-pan wonder: Everything cooks together in one skillet — minimal mess, maximum flavor.
• Ready in under 25 minutes: Perfect for busy nights when you want something homemade but effortless.
• Vegetarian and hearty: Packed with flavor and nutrition from spinach, artichokes, and pesto.
• Comfort meets freshness: The creamy pesto base balances richness with vibrant herbal notes.

This dish combines the best of Italian comfort food with modern convenience — creamy sauce, golden gnocchi, and green goodness in every bite.

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (16 oz) package potato gnocchi (store-bought or homemade)
• 1 ½ cups heavy cream
• ½ cup basil pesto (store-bought or homemade)
• 2 cups fresh baby spinach
• 1 (14 oz) can marinated artichoke hearts, drained and halved
• ½ cup grated Parmesan cheese
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional for heat)
• Fresh basil leaves and extra Parmesan, for garnish

Instructions

1. Sauté the garlic:
   Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
2. Add the gnocchi:
   Add the gnocchi directly to the skillet (no need to boil first). Toast lightly for 2–3 minutes until the edges start to turn golden.
3. Make the creamy base:
   Pour in the heavy cream and stir to coat the gnocchi. Let it simmer for 2–3 minutes, allowing the sauce to thicken slightly.
4. Add the pesto:
   Stir in the basil pesto until fully combined. The sauce should become beautifully green and aromatic.
5. Fold in the spinach and artichokes:
   Add the fresh spinach and drained artichoke hearts. Stir until the spinach wilts and everything is evenly coated in sauce.
6. Add cheese and season:
   Sprinkle in grated Parmesan cheese, salt, pepper, and red pepper flakes (if using). Stir until melted and creamy.
7. Simmer and finish:
   Reduce heat to low and let the dish simmer for another 2–3 minutes until thickened and bubbling.
8. Garnish and serve:
   Serve hot, topped with extra Parmesan and chopped basil. Enjoy immediately!

Creamy Pesto Gnocchi with Spinach & Artichokes

A comforting one-pan dinner featuring tender gnocchi in a creamy pesto sauce with spinach and artichokes. Ready in under 25 minutes!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 bowls

Course: Dinner, Main Course

Cuisine: Italian, Vegetarian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 tbsp olive oil
• 3 cloves garlic minced
• 16 oz potato gnocchi
• 1.5 cups heavy cream
• 0.5 cup basil pesto
• 2 cups baby spinach
• 14 oz artichoke hearts drained and halved
• 0.5 cup Parmesan cheese grated
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp red pepper flakes optional

Equipment

• Large skillet
• Mixing spoon
• Measuring cups
• Grater

Method

 

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds.
2. Add gnocchi and toast for 2–3 minutes until lightly golden.
3. Pour in heavy cream and let it simmer until slightly thickened.
4. Stir in basil pesto until evenly combined.
5. Add spinach and artichoke hearts, stirring until spinach wilts.
6. Season with salt, pepper, and red pepper flakes. Add Parmesan cheese and stir until melted.
7. Simmer 2–3 more minutes, garnish with basil and serve hot.

Notes

Use high-quality pesto for best flavor. Add grilled chicken or shrimp for a protein boost.

Tips for Success

• Don’t skip toasting the gnocchi: This adds an irresistible golden crust that enhances texture.
• Use quality pesto: Homemade or store-bought, choose one with real basil and Parmesan for best flavor.
• Make it lighter: Swap half the cream with milk or use Greek yogurt for a tangy twist.
• Add protein: Toss in grilled chicken, shrimp, or crispy bacon for a heartier meal.

Variations

• Vegan version: Use coconut cream and vegan pesto. Top with nutritional yeast instead of Parmesan.
• Extra veggies: Add sun-dried tomatoes, mushrooms, or peas for extra color and flavor.
• Baked gnocchi: After mixing, transfer to an oven-safe dish, top with mozzarella, and broil for 2–3 minutes until bubbly and golden.

Serving Suggestions

Pair this creamy gnocchi with:

• A fresh side salad (try arugula with lemon vinaigrette).
• Garlic bread or focaccia for dipping into the sauce.
• A crisp glass of white wine like Sauvignon Blanc or Pinot Grigio.

This dish also reheats beautifully, making it ideal for meal prep or next-day lunches.

Fun Fact: Gnocchi’s Ancient Roots

Gnocchi has been loved in Italy since Roman times! The word “gnocchi” comes from “nocca,” meaning knuckle — referring to its shape. Originally made with semolina dough, the potato-based version we adore today became popular in the 16th century when potatoes were introduced to Europe.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet with a splash of milk or cream to loosen the sauce.
• Freeze: Not recommended — the cream sauce can separate.

Why This Recipe Works

The magic lies in balance:
The pesto brings herbaceous flavor, the cream smooths it out, and the spinach and artichokes add texture and brightness. The gnocchi itself acts like a sponge, soaking up every bit of that luscious sauce. Each bite is silky, cheesy, and slightly tangy — a perfect harmony of flavors and comfort.