Ingredients
Scale
- 500 g (1 lb) gnocchi
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- ½ tbsp dried oregano
- ½ tbsp dried basil
- 150 ml (¾ cups) white wine, or water
- 250 ml (1 cup) cream
- 250 ml (1 cup) water, or vegetable stock
- 125 g (4 cups) baby spinach
- 280 g (9 oz) jar marinated artichokes, drained
- 4 tbsp basil pesto
- 200 g (1 â…” cups) gouda or similar cheese, grated
Instructions
- Preheat the oven to 180°C (356°F).
- Sauté the onion and garlic in olive oil over medium heat in a cast-iron skillet or stainless steel pan until soft, fragrant, and translucent. Add dried oregano and basil, cooking for 1-2 minutes.
- Cook the gnocchi: Add more oil if needed, then add the gnocchi. Cook, stirring occasionally, until lightly golden, about 3-5 minutes.
- Deglaze the pan with white wine or water, using a wooden spoon or spatula to scrape up any browned bits. Add cream and water (or stock), simmering for about 5 minutes until the gnocchi is cooked.
- Combine and finish: Stir in pesto, spinach, and artichokes. The spinach will wilt from the heat. Top with the shredded gouda and bake for 15-20 minutes until the cheese is melted and golden.
- Serve directly from the pan.
Notes
- Fresh gnocchi is recommended for the best texture. If using packaged gnocchi, follow package instructions for best results.
- Substitute wine with water if preferred.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 763
- Sugar: 5 g
- Sodium: 1056 mg
- Fat: 50 g
- Saturated Fat: 26 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 129 mg