Easy 30-minute Pesto Gnocchi with Spinach and Artichokes

This easy 30-minute pesto gnocchi recipe is packed with fresh flavors from spinach, artichokes, and vibrant pesto. It’s a quick, satisfying dish perfect for busy weeknights or a simple weekend meal.

Why You’ll Love This Recipe

• Quick and easy: Ready in just 30 minutes, making it ideal for weeknight dinners.
• Flavor-packed: The combination of earthy spinach, tangy artichokes, and herbaceous pesto ensures every bite is delicious.
• Customizable: Easily adapt with different vegetables or proteins for a new twist every time.
• Comfort food: Soft, pillowy gnocchi makes this dish both hearty and satisfying.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Store-bought or homemade potato gnocchi
• Pesto sauce (store-bought or homemade)
• Fresh spinach leaves
• Artichoke hearts (canned or jarred)
• Olive oil
• Garlic cloves, minced
• Parmesan cheese (optional)
• Salt and pepper to taste

Directions

1. Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
2. Sauté the garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add vegetables: Stir in the spinach and artichoke hearts. Cook for 3-4 minutes until the spinach is wilted and the artichokes are warmed through.
4. Combine: Add the cooked gnocchi to the skillet and toss to combine.
5. Stir in pesto: Reduce the heat to low and add the pesto. Toss everything until evenly coated. Taste and season with salt and pepper if needed.
6. Serve: Plate the gnocchi and top with grated Parmesan if desired.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Add protein: Stir in cooked chicken, shrimp, or chickpeas for added protein.
• Vegetable swaps: Try adding cherry tomatoes, mushrooms, or peas for more variety.
• Creamy twist: Stir in a splash of heavy cream for a richer sauce.
• Cheese boost: Top with fresh mozzarella or feta for extra creaminess and flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat with a splash of water or olive oil to prevent sticking. Alternatively, microwave in 30-second intervals until warmed through.

FAQs

1. Can I use frozen gnocchi?

Yes, frozen gnocchi can be used. Just follow the package instructions for cooking.

2. Can I make this dish vegan?

Yes, use vegan pesto and skip the Parmesan, or use a plant-based cheese alternative.

3. How do I make homemade pesto?

Blend fresh basil, garlic, pine nuts, Parmesan (or nutritional yeast for vegan), olive oil, and salt until smooth.

4. What type of artichokes should I use?

Canned or jarred artichoke hearts in water or oil are ideal for this recipe.

5. Can I use a different pasta?

Absolutely! This recipe works well with other pasta types like penne or fusilli.

6. Can I freeze leftovers?

It’s not recommended to freeze this dish as gnocchi and pesto may lose their texture.

7. What other greens can I use?

Kale, arugula, or Swiss chard can be great substitutes for spinach.

8. How can I prevent gnocchi from becoming mushy?

Avoid overcooking the gnocchi. Once they float to the surface, they’re done.

9. Can I make this dish gluten-free?

Yes, use gluten-free gnocchi to make this recipe gluten-free.

10. How do I store leftover pesto?

Store leftover pesto in an airtight container in the fridge for up to a week or freeze for longer storage.

Conclusion

This easy 30-minute pesto gnocchi with spinach and artichokes is a perfect go-to meal for busy nights. It’s delicious, versatile, and easy to customize to suit your taste. Try it for your next dinner and enjoy a flavorful, comforting dish that’s ready in no time.

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