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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
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
  

  • 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.