Introduction
Hey there! Today, I want to share with you my go-to recipe for an incredibly delicious and super easy dinner: Pesto Gnocchi with Spinach and Artichokes. This dish is a real winner in my household, and I’m sure it will become a staple in yours too. The best part? It only takes 30 minutes to make! So, let’s dive into the details and get cooking!
Why You’ll Love This
I make this when I need a quick and satisfying meal that doesn’t compromise on flavor. The pillowy gnocchi, coated in vibrant pesto and paired with tender spinach and artichokes, creates a symphony of flavors that will leave your taste buds dancing. My family goes crazy for this because it’s packed with wholesome ingredients and tastes like a gourmet dish without the fuss. Trust me, once you try this, you’ll be hooked!
Ingredients
Here’s what you’ll need for this mouthwatering dish:
- 1 package of store-bought gnocchi
- 1 cup of fresh basil leaves
- 1/4 cup of pine nuts
- 2 cloves of garlic
- 1/2 cup of grated Parmesan cheese
- 1/3 cup of extra virgin olive oil
- Salt and pepper to taste
- 2 cups of fresh spinach
- 1 cup of artichoke hearts, quartered
Optional: If you’re feeling adventurous, you can add some cooked chicken or shrimp to make it a heartier meal.
Directions
1. Start by bringing a large pot of salted water to a boil. Cook the gnocchi according to the package instructions until they float to the surface. This usually takes about 2-3 minutes. Once cooked, drain the gnocchi and set them aside.
2. In the meantime, let’s prepare the pesto. In a food processor, combine the basil leaves, pine nuts, garlic, Parmesan cheese, and a pinch of salt and pepper. Pulse until everything is finely chopped. While the food processor is running, slowly drizzle in the olive oil until the pesto comes together into a smooth sauce.
3. In a large skillet, heat a drizzle of olive oil over medium heat. Add the spinach and sauté until wilted, about 2 minutes. Stir in the artichoke hearts and cook for an additional minute.
4. Now, it’s time to bring everything together. Add the cooked gnocchi to the skillet with the spinach and artichokes. Pour the pesto sauce over the gnocchi and toss everything together until well coated. Cook for an additional minute, allowing the flavors to meld together.
5. Remove the skillet from the heat and give it a taste. Adjust the seasoning with salt and pepper if needed.
6. Serve the pesto gnocchi with a sprinkle of grated Parmesan cheese on top. It’s ready to enjoy!
Notes
This recipe is very versatile, so feel free to make it your own. You can add some sun-dried tomatoes for a burst of tanginess or throw in some toasted pine nuts for extra crunch. Don’t be afraid to experiment and find your favorite combination!
Variations
While this recipe is fantastic as is, I’ve also tried a few variations that turned out delicious. One time, I added a handful of cherry tomatoes to the skillet and let them blister before tossing in the gnocchi. The burst of sweet and juicy tomatoes added a lovely contrast to the dish. Another variation I tried was substituting the spinach with arugula for a peppery kick. It was a hit!
Equipment
You don’t need any fancy equipment for this recipe. A large pot for boiling the gnocchi, a food processor for making the pesto, and a skillet for sautéing the spinach and artichokes will do the trick. However, if you don’t have a food processor, you can finely chop the ingredients by hand and mix them together.
Storage
Though honestly, in my house, this pesto gnocchi never lasts more than a day! But if you happen to have leftovers, store them in an airtight container in the refrigerator. It should keep well for up to 2 days. When reheating, you might want to add a splash of olive oil or a little extra pesto to bring back the flavors.
Serving Suggestions
I love serving this dish with a side of crusty bread and a simple green salad. The bread is perfect for mopping up any leftover pesto, and the salad adds a refreshing contrast. It’s a complete meal that hits all the right notes!
Pro Tips
From my experience, I’ve learned a few things that can make a difference in this recipe. Firstly, make sure not to overcook the gnocchi. They should be tender and slightly chewy. Secondly, if you want to add protein to the dish, cooked chicken or shrimp works beautifully. Just toss them in the skillet with the spinach and artichokes. Lastly, don’t skimp on the Parmesan cheese. It adds a rich and nutty flavor to the pesto sauce.
FAQ
Q: Can I use homemade gnocchi instead of store-bought?
A: Absolutely! Homemade gnocchi would be fantastic in this recipe. Just make sure they are cooked according to your preferred method before adding them to the skillet.
Q: Can I use a different type of pesto?
A: Of course! If you have a favorite homemade or store-bought pesto, feel free to use that instead. The beauty of this recipe is its versatility.
Q: Can I freeze the leftovers?
A: While you can technically freeze the leftovers, the texture of the gnocchi might change slightly upon reheating. I find it best to enjoy this dish fresh, but if you do decide to freeze it, make sure to thaw it completely before reheating.
Alright, my friend, you now have all the tools to whip up an incredible 30-minute Pesto Gnocchi with Spinach and Artichokes. I hope you enjoy every bite of this flavorful dish as much as my family does. Happy cooking!
Easy 30-minute Pesto Gnocchi with Spinach and Artichokes
A delicious and easy dinner dish featuring pillowy gnocchi coated in vibrant pesto, paired with tender spinach and artichokes. This recipe is quick to make and bursting with flavors that will satisfy your taste buds.
Ingredients
- 1 package of store-bought gnocchi
- 1 cup of fresh basil leaves
- 1/4 cup of pine nuts
- 2 cloves of garlic
- 1/2 cup of grated Parmesan cheese
- 1/3 cup of extra virgin olive oil
- Salt and pepper to taste
- 2 cups of fresh spinach
- 1 cup of artichoke hearts, quartered
Directions
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Start by bringing a large pot of salted water to a boil. Cook the gnocchi according to the package instructions until they float to the surface, about 2-3 minutes. Drain and set aside.
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Prepare the pesto by combining basil leaves, pine nuts, garlic, Parmesan cheese, salt, and pepper in a food processor. Drizzle in olive oil until smooth.
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Sauté spinach in a skillet until wilted, about 2 minutes. Add artichoke hearts and cook for an additional minute.
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Combine cooked gnocchi, spinach, and artichokes in the skillet. Toss with pesto sauce and cook for 1 minute to blend flavors.
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Adjust seasoning with salt and pepper. Serve with grated Parmesan cheese on top.