Name: Easy 30-minute Pesto Gnocchi with Spinach and Artichokes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb (450g) potato gnocchi (store-bought or homemade); 2 tbsp olive oil; 3 cloves garlic, minced; 2 cups fresh spinach; 1 cup marinated artichoke hearts, drained and chopped; ½ cup prepared basil pesto; ½ cup heavy cream or coconut cream (for dairy-free); ¼ cup grated Parmesan cheese (optional, omit for vegan); Salt and pepper, to taste; Fresh basil, for garnish

Why You’ll Love This Recipe

I enjoy this recipe because it comes together so quickly, yet tastes like something I’d order at a cozy Italian café. The gnocchi soaks up the rich pesto sauce, while spinach adds freshness and artichokes bring a pleasant tang. I also appreciate that it’s easy to make with pantry and freezer staples, which means I can whip it up anytime without much planning.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potato gnocchi (store-bought or homemade)
Fresh spinach leaves
Canned or jarred artichoke hearts, drained and quartered
Basil pesto (homemade or store-bought)
Olive oil
Garlic cloves, minced
Grated Parmesan cheese
Salt and pepper to taste
Red pepper flakes (optional, for heat)

Directions

I bring a large pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the top. I reserve a cup of the cooking water, then drain the rest.
In a large skillet, I heat olive oil over medium heat and sauté the garlic for about 30 seconds until fragrant.
I add the spinach and cook until just wilted.
I stir in the artichoke hearts and cook for another 2–3 minutes.
I add the cooked gnocchi to the skillet, then toss everything with pesto, adding a splash of the reserved cooking water to loosen the sauce if needed.
I season with salt, pepper, and red pepper flakes, then sprinkle with Parmesan before serving.

Servings and timing

This recipe serves 4 people. I usually spend about 10 minutes on prep and 20 minutes cooking, making the total time around 30 minutes.

Variations

I sometimes swap spinach for arugula for a peppery kick.
I use sun-dried tomatoes for extra tang and sweetness.
I make it creamy by stirring in a splash of heavy cream or cream cheese.
I try different pestos like sun-dried tomato or kale pesto for variety.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water or broth to the skillet to loosen the sauce and prevent the gnocchi from becoming too dry. I avoid microwaving for too long, as it can make the gnocchi chewy.

FAQs

Can I use frozen gnocchi?

Yes, I cook it directly from frozen according to package instructions.

Do I have to use fresh spinach?

No, I sometimes use frozen spinach, but I thaw and drain it well before adding it to the skillet.

Can I make this vegan?

Yes, I use vegan pesto and skip the Parmesan or replace it with a dairy-free alternative.

How do I make my own pesto?

I blend fresh basil, garlic, Parmesan, pine nuts, olive oil, salt, and pepper until smooth.

Can I prepare this ahead of time?

I prefer to make it fresh, but I can cook the gnocchi and prep the veggies in advance, then assemble everything quickly before serving.

Conclusion

I love making this easy 30-minute pesto gnocchi with spinach and artichokes because it’s fast, flavorful, and satisfying. The combination of soft gnocchi, herby pesto, leafy greens, and tangy artichokes makes for a well-rounded meal that feels special without requiring hours in the kitchen. It’s one of those recipes I turn to when I want comfort food with a fresh twist.