This easy pesto gnocchi is a quick, comforting meal ready in just 30 minutes! Tender gnocchi is tossed with creamy pesto, fresh spinach, tangy marinated artichokes, and topped with gooey melted gouda. Perfect for busy weeknights or for impressing guests with minimal effort.

If you love gnocchi, you’ll also enjoy my broccoli gnocchi, baked gnocchi, chorizo gnocchi, and butternut squash gnocchi recipes.

Why This Recipe Works

Rich Flavor: Creamy gouda, aromatic pesto, and tender gnocchi create a flavorful, savory dish.
Perfect Texture: Crisp-tender gnocchi and wilted spinach add delightful contrast.
Quick & Simple: Store-bought gnocchi and marinated artichokes make this a fast, fuss-free meal.
One-Pan Meal: Easy cleanup while keeping all the flavors concentrated.
Versatile: Ingredient substitutions and variations make this recipe adaptable for dietary needs.

Ingredients Overview

Everything for this recipe can be found at Aldi UK:

Gnocchi: Hearty, chewy base
Olive Oil: For sautéing aromatics and adding richness
Yellow Onion & Garlic: Sweet and aromatic flavor
Dried Oregano & Basil: Enhance Italian-inspired flavors
White Wine (Optional): Adds acidity and depth
Cream: Rich, velvety sauce
Water or Vegetable Stock: Thins sauce and cooks gnocchi
Baby Spinach: Adds freshness and nutrients
Marinated Artichokes: Tangy, savory bite
Basil Pesto: Herbaceous and nutty flavor
Gouda Cheese: Melts into a creamy, gooey topping

See the recipe card below for exact measurements and details.

How to Make Pesto Gnocchi

Preheat the Oven: 180°C (356°F).
Sauté Aromatics: Heat olive oil in a skillet. Cook diced onion and minced garlic until soft and fragrant. Stir in dried oregano and basil for another minute.
Cook the Gnocchi: Add gnocchi and sauté until lightly golden, about 3–5 minutes.
Deglaze & Simmer: Pour in white wine or water, scraping up browned bits. Add cream and water/stock, simmering for 5 minutes until gnocchi is cooked.
Combine Ingredients: Stir in pesto, spinach, and drained artichokes. Allow spinach to wilt.
Top & Bake: Sprinkle grated gouda over the gnocchi. Bake for 15–20 minutes until cheese is melted and golden.
Serve: Enjoy straight from the pan!

Variations

Gluten-Free: Use gluten-free gnocchi.
Add Protein: Include cooked chicken or shrimp.
Veggie Swaps: Replace spinach and artichokes with kale and sun-dried tomatoes.
Non-Alcoholic: Swap white wine with vegetable or chicken broth.

Chef Tips

Crispy Gnocchi: Sauté gnocchi longer before adding liquids for a crispier texture.
Roasted Veggies: Add cherry tomatoes or bell peppers for depth.
Herb Infusion: Infuse olive oil with fresh herbs like rosemary or thyme before sautéing.
Brighten Flavors: Add a splash of lemon juice or zest.
Leftover Ideas: Use leftovers as a filling for stuffed peppers or zucchini.

Storage & Reheating

Fridge: Store in an airtight container up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months.
Reheat: Spread gnocchi on a baking sheet and warm at 150°C (300°F) for 10–15 minutes, or microwave individual portions.

Recipe FAQs

Can I use different types of gnocchi? Yes! Potato, sweet potato, or gluten-free gnocchi work.
Can I prep this ahead of time? Partially — sauté the aromatics and combine ingredients, then bake when ready.

This creamy pesto gnocchi with spinach and artichokes is a quick, flavorful, one-pan meal perfect for weeknights or casual dinners with friends.