This gnocchi with pesto, cream cheese and artichoke is an everyday recipe. Gnocchi is perfect for weekdays or weekends. Basically for every day. You can do anything with it, but I am a big fan of baked gnocchi. Then it becomes nice and crispy and flavorful. I made a delicious vegetarian casserole dish out of it, namely gnocchi with pesto, artichoke and rocket. Super simple, but culinary enough to impress nicely. You make it with just a handful of ingredients.
Gnocchi with pesto, cream cheese and artichoke
15 minutes
Variation
Rather try a different recipe with gnocchi or need more inspiration? Then check out this gnocchi traybake with vega balls and burrata.
What you need:
2
200 gr gnocchi
2 tbsp pesto
1 tbsp herb cream cheese
2 handfuls of arugula
150 gr marinated artichoke
(from a can or jar)
2 zucchinis
1 shallot and 1 clove of garlic
salt and pepper
olive oil
fresh basil
chili flakes
What to do:
1
Chop the shallot and squeeze the clove of garlic. Cut the zucchini into small cubes and finely chop the artichokes.
2
Heat olive oil in a pan and sauté the shallot and garlic in it. After a few minutes, add the gnocchi and fry until golden brown all around.
3
Then add the artichoke and zucchini and cook for 3 minutes. Next, add the pesto, Boursin and a generous pinch of salt and pepper. Mix everything well and cook for a few minutes.
4
Divide the arugula among the plates and spoon the gnocchi on top. Top with fresh basil and chili flakes.
5
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
