Ingredients
Scale
- 500 g gnocchi
- 2 tbsp olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- ½ tbsp dried oregano
- ½ tbsp dried basil
- 150 ml white grape juice or water
- 250 ml cream
- 250 ml vegetable stock or water
- 125 g baby spinach
- 280 g jar marinated artichokes (drained)
- 4 tbsp basil pesto
- 200 g gouda cheese (grated)
Instructions
- Preheat your oven to 180°C (356°F).
- In a cast-iron skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until soft.
- Stir in dried oregano and basil; cook for another minute.
- Add gnocchi and cook until lightly golden, about 3-5 minutes.
- Deglaze the pan with white grape juice or water, scraping up browned bits, then add cream and vegetable stock; simmer for about 5 minutes.
- Mix in basil pesto, spinach, and drained artichokes until the spinach wilts.
- Top with grated gouda cheese and bake for 15-20 minutes until golden.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 498
- Sugar: 3g
- Sodium: 490mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg