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 cup) 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) marinated artichokes, drained
- 4 tbsp basil pesto
- 200 g (1 ⅔ cups) gouda cheese, grated
Instructions
- Preheat oven to 180°C (356°F).
- Sauté onion and garlic in olive oil until soft and fragrant. Add oregano and basil and cook briefly.
- Cook gnocchi until lightly golden, about 3–5 minutes.
- Deglaze pan with white wine or water, scraping up browned bits.
- Add cream and water (or stock) and simmer until gnocchi is cooked through.
- Stir in pesto, spinach, and artichokes until spinach wilts.
- Top with gouda cheese and bake for 15–20 minutes until golden and bubbly.
- Serve warm.
Notes
- Use fresh gnocchi for best texture.
- Substitute wine with water if needed.
- Store leftovers in the fridge up to 4 days.
- Reheat in oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-Inspired
- Diet: Vegetarian