Quick and Delicious 30-Minute Pesto Gnocchi with Spinach and Artichokes
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 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
- 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.
- In a large skillet, heat olive oil over medium heat. Add spinach and artichoke hearts; sauté until spinach wilts, about 2-3 minutes.
- Stir in pesto sauce and heat through for another minute.
- Gently fold in the cooked gnocchi until evenly coated with the sauce.
- 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.