Description
This 30-minute pesto gnocchi with spinach and artichokes is a quick, flavorful dish perfect for busy weeknights. The soft, golden gnocchi is paired with fresh spinach, tangy artichokes, and a rich, aromatic pesto sauce that ties everything together in a comforting meal.
Ingredients
Scale
- 1 pound gnocchi (fresh or refrigerated)
- 1 tablespoon olive oil, divided
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 jar (12 oz) marinated artichoke hearts, drained and quartered
- 1/2 cup pesto sauce (store-bought or homemade)
- Salt and pepper, to taste
- Optional garnish: grated Parmesan cheese, pine nuts, or red pepper flakes
Instructions
- Cook the Gnocchi:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the gnocchi and cook, stirring occasionally, for 3-4 minutes, or until golden brown and slightly crispy on the outside. Remove from the skillet and set aside. - Sauté the Vegetables:
In the same skillet, add the remaining olive oil. Add the minced garlic and sauté for 1 minute, until fragrant. Stir in the chopped spinach and cook for 2-3 minutes until wilted. Add the artichoke hearts and cook for an additional 2 minutes. - Combine and Heat Through:
Return the cooked gnocchi to the skillet. Add the pesto sauce and toss everything together until the gnocchi and vegetables are evenly coated. Heat for another 2-3 minutes until everything is hot and well combined. - Serve:
Taste and season with salt and pepper. Serve immediately, garnished with optional grated Parmesan, pine nuts, or a pinch of red pepper flakes.
Notes
- Pesto Tip: If your pesto is too thick, thin it out with a splash of water or vegetable broth to create a smooth, silky sauce.
- Vegetarian Option: This recipe is naturally vegetarian. For a vegan version, swap out the Parmesan for nutritional yeast or a vegan cheese alternative.
- Freezing Leftovers: This dish can be stored in an airtight container for up to 3 days in the refrigerator. For longer storage, freeze the gnocchi and pesto mixture (up to 2 months), then reheat in a skillet with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 9g