A quick and flavorful pasta dish with tender gnocchi, fresh spinach, artichokes, and rich pesto sauce.

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

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Bring a large pot of salted water to a boil. Cook gnocchi according to package directions until they float to the top, then drain.

While gnocchi cooks, heat olive oil in a large skillet over medium heat.

Add garlic and sauté for 1 minute until fragrant.

Stir in spinach and cook until just wilted.

Add artichoke hearts and cook for another 2 minutes.

Reduce heat to low, add pesto and cream, and stir until combined.

Add cooked gnocchi to the skillet and toss gently to coat in sauce.

Season with salt and pepper to taste.

Top with Parmesan cheese and fresh basil before serving.

For a lighter version, use half-and-half or omit cream for a pesto-only sauce.

You can use frozen gnocchi—just cook a minute longer.

For extra flavor, toast gnocchi in olive oil after boiling before tossing with sauce.

Vegan option: use dairy-free pesto, coconut cream, and vegan Parmesan.