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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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.