Creamy Pesto Gnocchi with Spinach & Artichokes – Comfort in 30 Minutes

Introduction

If you’re craving a quick, comforting, and flavorful Italian-inspired meal, this Creamy Pesto Gnocchi with Spinach & Artichokes is the perfect answer. Soft potato gnocchi tossed in a creamy basil pesto sauce, combined with tender spinach and artichoke hearts, makes for a rich, satisfying, and vibrant dinner in just about 30 minutes. 🍝

This recipe is ideal for busy weeknights or elegant weeknight dinners, offering both ease of preparation and a restaurant-quality flavor profile. With minimal ingredients and maximum flavor, this dish is vegetarian-friendly, quick to make, and endlessly customizable.

Creamy Pesto Gnocchi with Spinach & Artichokes

Quick, creamy, and full of flavor 🍝🌿 — tender gnocchi tossed with basil pesto, spinach, and artichokes for a 30-minute vegetarian dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Comfort Food, Italian, Vegetarian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb potato gnocchi store-bought or homemade
• 2 cups fresh spinach
• 1 cup artichoke hearts canned, jarred, or fresh, chopped
• 0.5 cup basil pesto store-bought or homemade
• 0.5 cup heavy cream
• 0.25 cup Parmesan cheese grated, plus extra for serving
• 1 tbsp olive oil
• 2 cloves garlic minced
• Salt and black pepper to taste
• Optional garnish pine nuts or fresh basil leaves

Equipment

• Large pot
• Large skillet
• Wooden spoon or spatula
• Measuring cups and spoons

Method

 

1. Cook gnocchi in salted boiling water until they float, then drain, reserving 1/4 cup water.
2. Heat olive oil in a skillet, sauté garlic for 30 seconds. Add artichokes and cook 2–3 minutes. Add spinach until wilted.
3. Reduce heat to low, stir in pesto and cream until smooth. Add Parmesan and mix well.
4. Add cooked gnocchi to skillet, toss to coat. Use reserved water if sauce is too thick. Season with salt and pepper.
5. Serve immediately, garnish with Parmesan, pine nuts, or fresh basil leaves.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or water.

Why You’ll Love This Recipe

✅ Quick & Easy: Ready in 30 minutes or less.
✅ Rich & Creamy: Velvety pesto cream sauce coats each gnocchi perfectly.
✅ Vegetarian-Friendly: Packed with greens and plant-based goodness.
✅ Customizable: Add chicken, shrimp, or extra vegetables as desired.
✅ Bright & Vibrant: Spinach and artichokes make the dish colorful and appetizing.

Ingredients

• 1 lb (450g) potato gnocchi (store-bought or homemade)
• 2 cups fresh spinach leaves
• 1 cup artichoke hearts (canned, jarred, or fresh), chopped
• ½ cup prepared basil pesto (store-bought or homemade)
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese, plus more for serving
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Optional: pine nuts for garnish, fresh basil leaves

Step-by-Step Instructions

1. Cook the Gnocchi

• Bring a large pot of salted water to a boil.
• Add gnocchi and cook according to package instructions (usually 2–3 minutes) until they float to the surface.
• Drain and set aside, reserving ¼ cup of cooking water.

2. Sauté Vegetables

• Heat olive oil in a large skillet over medium heat.
• Add minced garlic and sauté for 30 seconds until fragrant.
• Add artichoke hearts and cook 2–3 minutes until lightly browned.
• Add spinach leaves and cook until just wilted.

3. Prepare Creamy Pesto Sauce

• Reduce heat to low. Stir in basil pesto and heavy cream until fully combined.
• Add grated Parmesan and mix until the sauce is smooth and creamy.

4. Combine with Gnocchi

• Add cooked gnocchi to the skillet. Toss gently to coat with the creamy pesto sauce.
• If the sauce is too thick, add a splash of reserved gnocchi cooking water to loosen it.
• Season with salt and black pepper to taste.

5. Serve

• Transfer to bowls, sprinkle extra Parmesan, pine nuts, or fresh basil leaves on top.
• Serve immediately while warm.

Tips & Variations

• Protein Boost: Add cooked chicken, shrimp, or crispy tofu for a more filling meal.
• Extra Veggies: Include cherry tomatoes, zucchini, or mushrooms for more texture and flavor.
• Homemade Pesto: Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil for a fresher taste.
• Vegan Option: Use coconut cream or cashew cream instead of heavy cream and vegan Parmesan.
• Make-Ahead: Cook gnocchi and prepare pesto in advance. Reheat gently in skillet with cream when ready.

Why This Dish Works

The pillowy gnocchi absorb the creamy pesto sauce perfectly, while the spinach and artichokes add freshness and subtle bitterness that balances the richness. Heavy cream enriches the sauce without overpowering the delicate basil flavor. Using fresh or high-quality pesto makes a huge difference in flavor depth.

Storage & Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Gently reheat in a skillet over low heat, adding a splash of cream or cooking water to restore the sauce’s consistency.
• Freezing: Not recommended, as gnocchi texture can become mushy when frozen and reheated.

Nutrition (Approx. per serving)

• Calories: 480 kcal
• Protein: 15 g
• Carbs: 45 g
• Fat: 25 g
• Fiber: 5 g
• Sugar: 3 g
• Vitamins: High in Vitamin A, Vitamin C, and Folate