Easy Pesto Gnocchi Recipe

When it comes to quick and satisfying meals, nothing beats a dish that comes together in just 30 minutes. If you’re looking for a flavorful, comforting, and easy-to-make dinner, this Pesto Gnocchi Recipe is the perfect choice. Packed with vibrant flavors, creamy textures, and wholesome ingredients, this dish is ideal for busy weeknights or when you need something impressive yet effortless.

Gnocchi, those delightful little potato dumplings, are a staple in Italian cuisine. Their pillowy softness pairs beautifully with pesto—a sauce made from fresh basil, garlic, nuts, cheese, and olive oil. The addition of spinach and artichokes not only enhances the taste but also boosts the nutritional value, making this meal as healthy as it is delicious.

What You’ll Need to make Pesto Gnocchi Recipe

To make this 30-Minute Pesto Gnocchi with Spinach and Artichokes, you’ll need a handful of simple ingredients that pack a ton of flavor. Most of these can be found in any grocery store, and you may already have some in your kitchen!

Main Ingredients:

Gnocchi (16 oz) – Store-bought or homemade; potato gnocchi works best for this recipe.
Pesto (½ cup) – Use high-quality store-bought pesto or make your own for a fresher taste.
Spinach (2 cups, fresh) – Adds a boost of nutrients and a slight earthiness to balance the flavors.
Artichoke hearts (1 can, drained and chopped) – Their mild, tangy flavor pairs perfectly with pesto.
Parmesan cheese (¼ cup, grated) – Provides a salty, nutty depth to the dish.
Olive oil (1 tbsp) – Helps sauté the ingredients and enhances flavor.
Garlic (2 cloves, minced) – Adds a punch of aroma and taste.
Salt & black pepper (to taste) – To season and enhance the flavors.

Optional Add-Ins:

Cherry tomatoes (½ cup, halved) – Adds a juicy, slightly tangy contrast.
Crushed red pepper (½ tsp) – For a subtle kick of heat.
Pine nuts (2 tbsp, toasted) – Gives a crunchy texture and nutty flavor.
Mozzarella pearls (½ cup) – Melts into the dish for extra creaminess.

With all your ingredients ready, it’s time to move on to the cooking process and bring this delicious meal to life!

How to Make Pesto Gnocchi Recipe

Now that you have all your ingredients ready, let’s dive into the simple steps to prepare this delicious 30-Minute Pesto Gnocchi with Spinach and Artichokes. This recipe comes together quickly, so have everything prepped before you start cooking!

Step-by-Step Instructions to make Pesto Gnocchi Recipe

1. Boil the Gnocchi

Fill a large pot with water and bring it to a boil.
Add 16 oz of gnocchi and cook according to the package instructions (typically 2-3 minutes). Gnocchi are ready when they start floating to the top.
Drain the gnocchi and set them aside.

2. Sauté the Aromatics

In a large skillet, heat 1 tbsp of olive oil over medium heat.
Add 2 cloves of minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!

3. Add the Spinach and Artichokes

Stir in 2 cups of fresh spinach and let it wilt slightly (about 1-2 minutes).
Add 1 can of artichoke hearts (drained and chopped) and cook for another 2 minutes, stirring occasionally.

4. Combine Everything

Add the drained gnocchi to the skillet and toss everything together.
Pour in ½ cup of pesto and gently stir to coat the gnocchi and vegetables evenly.
Season with salt and black pepper to taste.

5. Add the Finishing Touches

Sprinkle ¼ cup of grated Parmesan cheese over the dish.
If using, add ½ cup of halved cherry tomatoes, ½ tsp of crushed red pepper, or 2 tbsp of toasted pine nuts for extra flavor and texture.
Stir everything one last time and let it cook for 1-2 minutes to allow the flavors to meld together.

6. Serve and Enjoy!

Remove from heat and serve immediately.
Garnish with additional Parmesan cheese or fresh basil, if desired.

This dish is best enjoyed fresh, but don’t worry—we’ll cover serving and storage tips next!

Serving and Storage Tips for Pesto Gnocchi Recipe

This 30-Minute Pesto Gnocchi with Spinach and Artichokes is not only quick to prepare but also easy to serve and store. Here’s how you can make the most of your dish:

Best Ways to Serve

As a Main Dish: Serve this gnocchi as a satisfying vegetarian meal with a side of crusty bread or a light salad.
With a Protein: If you’d like to add protein, pair it with grilled chicken, shrimp, or even roasted chickpeas for a vegetarian boost.
As a Side Dish: This dish pairs well with roasted vegetables, soups, or a simple antipasto platter.

Storage Tips

If you have leftovers, follow these storage guidelines to keep your pesto gnocchi fresh:

Refrigeration: Store in an airtight container for up to 3 days. The flavors will deepen, making it even more delicious!
Reheating: Warm leftovers in a skillet over low heat, adding a splash of water or olive oil to prevent drying out. You can also microwave it in 30-second intervals, stirring in between.
Freezing: While gnocchi freezes well before cooking, this dish is best enjoyed fresh. If you must freeze it, place it in an airtight container and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Now that you know how to store and serve this dish, let’s move on to common mistakes to avoid when making it!

Mistakes to Avoid for Pesto Gnocchi Recipe

Even though this 30-Minute Pesto Gnocchi with Spinach and Artichokes is an easy and foolproof recipe, there are still a few common mistakes that can affect the final result. Here’s what to watch out for:

1. Overcooking the Gnocchi

Gnocchi cook very quickly—typically in just 2-3 minutes. If you leave them in boiling water for too long, they can turn mushy and fall apart. To avoid this:

Watch for them to float to the surface of the water—this means they’re ready.
Drain them immediately and avoid letting them sit in hot water.
If using homemade gnocchi, handle them gently to prevent breakage.

2. Using Too Much or Too Little Pesto

Pesto is a key flavor component in this dish, but using too much can overwhelm the gnocchi, while too little can leave it dry and bland.

Stick to ½ cup of pesto for the right balance.
If you prefer a stronger basil flavor, add a little more gradually, tasting as you go.

3. Not Draining the Artichokes Properly

Canned artichoke hearts are packed in liquid, and if you don’t drain them well, they can make the dish watery.

Drain them thoroughly and pat them dry with a paper towel before adding them to the skillet.
If using marinated artichokes, reduce the amount of added olive oil since they already contain oil.

4. Skipping the Sauté Step

Some people simply mix the pesto with cooked gnocchi and call it a day, but taking the extra step to sauté the garlic, spinach, and artichokes makes a big difference.

Sautéing helps develop deeper flavors and prevents the gnocchi from sticking together.
It also ensures the spinach wilts properly and integrates well into the dish.

5. Not Adjusting the Seasoning

While pesto is packed with flavor, it’s still important to adjust the seasoning to your taste.

A little extra salt, black pepper, or crushed red pepper can enhance the dish.
If your pesto is too salty, balance it with a squeeze of lemon juice for brightness.

By keeping these common mistakes in mind, you’ll ensure your dish turns out perfect every time! Now, let’s move on to tips and tricks to elevate this recipe even further.

Tips and Tricks for Pesto Gnocchi Recipe

Want to make your 30-Minute Pesto Gnocchi with Spinach and Artichokes even better? These expert tips will take your dish to the next level:

1. Use Fresh, High-Quality Pesto

The flavor of this dish depends heavily on the pesto, so it’s worth using the best you can find.

If using store-bought pesto, choose one with simple, fresh ingredients like basil, olive oil, Parmesan, and pine nuts.
If making homemade pesto, use fresh basil leaves and good-quality olive oil for the best taste.

2. Toast the Gnocchi for Extra Texture

Instead of boiling, try pan-searing the gnocchi for a crispy, golden exterior.

Heat 1 tbsp of olive oil in a skillet over medium heat and sauté the gnocchi for 4-5 minutes until lightly browned before adding the other ingredients.
This adds a nice contrast to the soft inside of the gnocchi and makes the dish even more satisfying.

3. Add a Creamy Element

If you love a creamy texture, consider adding:

A splash of heavy cream or coconut milk for a velvety consistency.
A dollop of ricotta or mascarpone cheese for a rich, smooth finish.

4. Experiment with Add-Ins

This recipe is easy to customize based on what you have on hand. Try adding:

Sautéed mushrooms for extra umami.
Sun-dried tomatoes for a sweet-tangy contrast.
Grilled chicken or shrimp for added protein.

5. Make It a One-Pan Meal

To save time on cleanup, you can cook everything in one pan:

Instead of boiling the gnocchi separately, add ½ cup of water to the skillet and let them steam-cook with the other ingredients.
This method allows the gnocchi to absorb more flavor while reducing dishes.

Suggestions for Pesto Gnocchi Recipe

If you love this 30-Minute Pesto Gnocchi with Spinach and Artichokes, you might be looking for more ways to switch things up or pair it with the perfect sides. Here are some ideas to help you enjoy this dish even more!

1. Try a Different Type of Gnocchi

Classic potato gnocchi work great in this recipe, but you can experiment with other types for different textures and flavors:

Cauliflower gnocchi (a low-carb alternative)
Sweet potato gnocchi (adds a natural sweetness that pairs well with pesto)
Ricotta gnocchi (softer and more delicate in texture)
Whole wheat gnocchi (for a nuttier taste and added fiber)

Each variety brings a slightly different experience to the dish while still complementing the spinach and artichokes.

2. Swap Out the Greens

Spinach is a fantastic choice because it wilts quickly and blends seamlessly with pesto, but you can use other greens for a twist:

Kale (adds a slightly more robust texture and a deeper flavor)
Arugula (peppery and slightly spicy, great for extra bite)
Swiss chard (earthy with a slight sweetness)

If using tougher greens like kale or chard, sauté them a little longer to soften them before adding the gnocchi.

3. Pair It with the Perfect Side Dish

This gnocchi dish is hearty on its own, but if you want to create a complete meal, try these sides:

A fresh side salad with lemon vinaigrette to balance the richness.
Garlic bread or focaccia for an extra dose of flavor.
A light soup like minestrone or tomato basil soup for a cozy pairing.

4. Add Some Crunch

For a bit of texture contrast, sprinkle something crunchy on top before serving:

Toasted pine nuts (enhances the nutty flavor of the pesto)
Crushed walnuts (adds an earthy crunch)
Crispy chickpeas (for extra protein and a crunchy bite)

5. Make It Vegan or Dairy-Free

This recipe can easily be adapted for a vegan diet:

Use dairy-free pesto (many store-bought versions contain cheese, but you can make your own with nutritional yeast)
Swap out Parmesan cheese for a sprinkle of toasted breadcrumbs or vegan cheese.

There are endless ways to tweak this dish to your liking! Now, let’s move on to the most common frequently asked questions about this recipe.

FAQ about Pesto Gnocchi Recipe

1. Can I use frozen gnocchi instead of fresh?

Yes! Frozen gnocchi work just as well in this recipe. Just be sure to boil them directly from frozen—there’s no need to thaw them first. They may take an extra minute or two to cook, but the method remains the same.

2. How do I prevent my gnocchi from becoming mushy?

Overcooking is the main reason gnocchi turn out mushy. Follow these tips to keep them firm:

Boil them only until they float to the surface (about 2-3 minutes).
Drain them immediately and avoid leaving them in hot water.
Consider pan-searing them in olive oil for extra texture.

3. Can I make this dish ahead of time?

This dish is best enjoyed fresh, but you can prepare parts of it in advance:

Cook the gnocchi, drain them, and toss them with a little olive oil to prevent sticking.
Store them in an airtight container in the fridge for up to 24 hours.
When ready to eat, reheat them in a skillet with the pesto, spinach, and artichokes.

4. What can I use instead of artichokes?

If you’re not a fan of artichokes or don’t have them on hand, try these substitutes:

Roasted red peppers for a sweet and smoky flavor.
Zucchini or mushrooms for a similar soft texture.
Cherry tomatoes for a fresh and juicy bite.

5. Can I make my own pesto for this recipe?

Absolutely! Homemade pesto has a fresher taste and can be customized to your preferences. Here’s a quick recipe:

2 cups fresh basil leaves
½ cup Parmesan cheese (or nutritional yeast for a vegan version)
⅓ cup pine nuts or walnuts
2 garlic cloves
½ cup olive oil
Salt and pepper to taste

Blend everything in a food processor, and you have a delicious homemade pesto ready to use!

6. Is this recipe gluten-free?

Only if you use gluten-free gnocchi. Many brands offer gluten-free options made from rice flour, cassava flour, or cauliflower. Be sure to check the label before purchasing.

7. Can I serve this dish cold?

Yes! This pesto gnocchi works well as a cold pasta salad. Simply:

Let the cooked gnocchi cool completely.
Toss them with the pesto, spinach, and artichokes.
Store in the fridge and serve chilled for a refreshing summer dish.

Conclusion

This 30-Minute Pesto Gnocchi with Spinach and Artichokes is a perfect example of how simple ingredients can come together to create a gourmet-quality meal in no time. Whether you’re preparing a quick weeknight dinner or looking for a dish that impresses guests with minimal effort, this recipe has you covered.

With its rich and herby pesto, tender gnocchi, and nutritious mix of spinach and artichokes, every bite is packed with flavor. Plus, it’s an incredibly versatile recipe—you can switch up the greens, try different types of gnocchi, or even make it vegan or gluten-free with a few small tweaks.

Beyond its delicious taste, this dish is a time-saver. The entire meal comes together in just 30 minutes, making it perfect for busy schedules. And thanks to its simple ingredient list and easy preparation, even beginner cooks can master it effortlessly.

Whether you enjoy it fresh and hot, or repurpose the leftovers into a cold gnocchi salad, you’ll love how adaptable and satisfying this meal is. Serve it alongside a crisp salad, some crusty bread, or a bowl of light soup, and you have a well-rounded, delicious dinner that never fails to please.

Now it’s your turn! Have you tried this Pesto Gnocchi with Spinach and Artichokes yet? What substitutions or variations did you use? Let us know in the comments—we’d love to hear your ideas and experiences! Happy cooking! 😊