Creamy Pesto Gnocchi with Spinach & Artichokes

When it comes to comfort food with a gourmet touch, gnocchi is one of the best options out there. These pillowy potato dumplings absorb flavors beautifully and create a dish that feels indulgent yet simple. Pair gnocchi with a creamy pesto sauce, wilted spinach, and tender artichoke hearts, and you have a meal that’s restaurant-worthy but easy enough to whip up on a weeknight.

This Creamy Pesto Gnocchi with Spinach & Artichokes is the perfect combination of richness and freshness. The creamy sauce balances out the herbaceous punch of pesto, while spinach and artichokes bring in earthy and tangy notes. The result is a dish that’s hearty without being heavy, satisfying without being complicated.

Whether you’re cooking for your family, planning a romantic dinner, or just craving something green and delicious, this recipe delivers on all fronts. Plus, it comes together in just 25 minutes, making it a fantastic go-to for busy evenings.

Why You’ll Love This Recipe

1. Quick and easy – Ready in under 30 minutes.
2. Vegetarian-friendly – Packed with flavor and nutrients.
3. Comforting yet light – Creamy sauce that isn’t overwhelming.
4. Customizable – Swap spinach for kale or add grilled chicken for extra protein.

✨ Ingredients

• 1 lb (500 g) potato gnocchi (store-bought or homemade)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups baby spinach, fresh
• 1 cup marinated artichoke hearts, quartered
• 1 cup heavy cream (or half-and-half for lighter option)
• ½ cup basil pesto (homemade or store-bought)
• ¼ cup Parmesan cheese, grated
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• Fresh basil leaves, for garnish
• Extra Parmesan, for serving

🥘 Instructions

1. Cook gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and cook until they float (about 2–3 minutes). Drain and set aside.
2. Sauté aromatics: Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add greens: Stir in spinach and cook until just wilted.
4. Mix in artichokes: Add marinated artichokes and cook for another 2 minutes.
5. Build the sauce: Pour in heavy cream and stir in pesto, Parmesan, salt, and pepper. Simmer until sauce thickens slightly.
6. Combine gnocchi: Toss cooked gnocchi into the skillet and coat evenly with sauce. Sprinkle with red pepper flakes if desired.
7. Serve: Garnish with basil leaves and extra Parmesan. Serve hot.

🌟 Serving Suggestions

• With protein: Add grilled chicken, shrimp, or crispy prosciutto.
• As a side: Serve alongside a simple green salad or roasted vegetables.
• Wine pairing: A crisp Pinot Grigio or Sauvignon Blanc balances the creamy richness.

💡 Tips & Variations

• Pan-fry the gnocchi before adding them to the sauce for a golden crispy exterior.
• Use sun-dried tomatoes for a tangy flavor twist.
• Make it vegan by using dairy-free pesto, coconut cream, and vegan Parmesan.

Creamy Pesto Gnocchi with Spinach & Artichokes

Pillowy gnocchi in a creamy pesto sauce with spinach and artichokes. A 25-minute Italian-inspired vegetarian dinner that’s rich, fresh, and comforting.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 bowls

Course: Dinner, Main Course

Cuisine: Italian, Vegetarian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb potato gnocchi store-bought or homemade
• 2 tbsp olive oil
• 3 cloves garlic minced
• 2 cups baby spinach fresh
• 1 cup artichoke hearts marinated, quartered
• 1 cup heavy cream or half-and-half
• 0.5 cup basil pesto
• 0.25 cup Parmesan cheese grated
• 0.5 tsp salt to taste
• 0.25 tsp black pepper
• 0.25 tsp red pepper flakes optional
• fresh basil leaves for garnish

Equipment

• Large skillet
• Pot for boiling gnocchi
• Strainer
• Wooden spoon

Method

 

1. Cook gnocchi in salted boiling water until they float, about 2–3 minutes. Drain and set aside.
2. Heat olive oil in a skillet, add garlic, and sauté until fragrant.
3. Add spinach and cook until wilted.
4. Stir in artichokes and cook for 2 minutes.
5. Pour in cream, stir in pesto, Parmesan, salt, and pepper. Simmer until slightly thickened.
6. Add cooked gnocchi and toss until coated.
7. Garnish with basil and Parmesan before serving.

Notes

Pan-fry gnocchi before adding for extra texture. Swap spinach with kale for a heartier version.

🥗 Nutritional Benefits

• Spinach: Packed with iron, vitamin A, and antioxidants.
• Artichokes: High in fiber and support digestion.
• Pesto: Provides healthy fats from olive oil and nuts.

This makes the recipe not just tasty, but also nutrient-rich and balanced.