Easy 30-Minute Pesto Gnocchi with Spinach & Artichokes

There’s something magical about a dish that comes together in just 30 minutes, and our easy 30-minute pesto gnocchi with spinach and artichokes is a culinary delight that will make your taste buds dance. Imagine perfectly pillowy gnocchi coated in vibrant green pesto, punctuated by the tender crunch of artichokes and the earthy flavor of fresh spinach. The aroma wafts through your kitchen like an Italian summer breeze, inviting anyone nearby to join in on the feast.

I remember the first time I made this dish. My friends were over for a casual dinner, and after one bite, their eyes lit up as if I had just revealed the secret to eternal happiness. “Is this even real?” one exclaimed between mouthfuls. Trust me; you’ll want to recreate this experience at your next gathering or cozy weeknight dinner.

My cousin once tried this recipe during a family gathering and declared it “the best thing I’ve ever eaten!” That praise still warms my heart.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Gnocchi: Look for fresh or frozen gnocchi; both options cook quickly and create that delightful chewy texture.

• Pesto: Use store-bought or homemade; either way, it should be aromatic and packed with flavor.

• Fresh Spinach: Opt for organic spinach if possible; it adds a lovely earthy flavor and bright color.

• Canned Artichokes: Choose marinated artichokes for extra flavor; they add a tangy twist to the dish.

• Parmesan Cheese: Freshly grated cheese melts beautifully into the sauce; avoid pre-grated for best results.

• Olive Oil: A drizzle of good quality olive oil enhances the overall flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Easy 30-minute Pesto Gnocchi with Spinach and Artichokes

Prepare yourself for a delightful cooking journey as we whip up this easy 30-minute pesto gnocchi with spinach and artichokes.

Cook the Gnocchi: Bring a large pot of salted water to boil over high heat. Add the gnocchi and cook until they float to the top, roughly 2-3 minutes. Drain and set aside, making sure not to lose any precious little dumplings.

Sauté Spinach and Artichokes: In a large skillet over medium heat, drizzle some olive oil and toss in chopped spinach along with drained artichoke hearts. Sauté until the spinach wilts down and releases its lovely aroma, about 2-3 minutes.

Add Pesto Sauce: Once your greens are ready, reduce heat slightly. Stir in your preferred amount of pesto sauce, letting it blend beautifully with the sautéed veggies while heating through for about another minute.

Toss in Gnocchi: Gently fold in your cooked gnocchi into the skillet with our flavorful mixture. Make sure each piece gets enveloped by that rich pesto sauce—it’s like giving them a warm hug.

Add Cheese & Serve: Remove from heat and sprinkle generously with freshly grated Parmesan cheese for an added layer of creamy goodness. Serve immediately while still warm, ideally paired with a glass of white wine (or grape juice if you’re underage).

Enjoy every last bite of your easy 30-minute pesto gnocchi with spinach and artichokes! You’ll find yourself wanting to whip this up time after time.

Perfecting the Cooking Process

Start by boiling the gnocchi while sautéing spinach and artichokes in olive oil. Once the gnocchi floats, mix everything with pesto for a seamless dish.

Add Your Touch

Feel free to swap out spinach for kale or add sun-dried tomatoes for an extra zing. You can also sprinkle some parmesan on top for that cheesy finish.

Storing & Reheating

Store leftover gnocchi in an airtight container in the fridge. Reheat on low in a skillet with a splash of water to retain moisture.

Cooking this dish brings back great memories of my friends raving about how I whipped it up in no time! Their smiles were worth every minute spent in the kitchen.

FAQ

What type of gnocchi should I use for this recipe?

Fresh or frozen gnocchi works best; avoid dry varieties for better texture.

Can I use homemade pesto instead?

Absolutely! Homemade pesto adds freshness and allows you to customize flavors more easily.

Is this recipe suitable for meal prep?

Yes! It stores well and can be reheated without losing its deliciousness.

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Quick and Delicious 30-Minute Pesto Gnocchi with Spinach and Artichokes

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Elevate your weeknight dinners with this easy 30-minute pesto gnocchi recipe. Featuring soft, pillowy gnocchi bathed in aromatic pesto, complemented by fresh spinach and tangy artichokes, this dish is not only quick to prepare but also bursting with flavor. Perfect for both intimate gatherings and busy nights, every bite is a delightful experience that will impress your family and friends.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main
• Method: Sautéing
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 pound gnocchi (fresh or frozen)
• 1 cup pesto sauce (store-bought or homemade)
• 2 cups fresh spinach
• 1 can (14 oz) marinated artichoke hearts, drained
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons olive oil
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float (about 2-3 minutes). Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add spinach and artichoke hearts; sauté until spinach wilts, about 2-3 minutes.
3. Stir in pesto sauce and heat through for another minute.
4. Gently fold in the cooked gnocchi until evenly coated with the sauce.
5. Remove from heat and sprinkle with grated Parmesan cheese. Serve warm.

Nutrition

• Serving Size: 1 cup (245g)
• Calories: 400
• Sugar: 2g
• Sodium: 550mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 20mg

Keywords: For added flavor, consider using homemade pesto. Substitute spinach with kale or add sun-dried tomatoes for variation. Store leftovers in an airtight container in the fridge; reheat gently in a skillet.