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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
Cook Time 20 minutes
Total Time 30 minutes
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.