Green Pesto Gnocchi Spinach

My tiny apartment kitchen smelled like a basil garden explosion after that first attempt at homemade pesto. I had gone overboard at the farmers market, buying way more fresh basil than any reasonable person needs, and panic-purchased a food processor from a discount store. The resulting green sauce wasnt perfect, but tossing those store-bought potato pillows in it felt like discovering a shortcut to restaurant-quality dinner without actually learning proper Italian cooking techniques.

Last Tuesday, my roommate walked in mid-prep and stood in the doorway just breathing in the garlic-basil cloud. We ended up eating straight from the skillet, standing at the counter, passing forks back and forth instead of bothering with plates. Sometimes the best dinners happen when you abandon all pretension of being civilized adults.

Ingredients

• Potato Gnocchi: Store-bought is absolutely fine here. The 500g package feeds four hungry people, or two with leftovers for lunch tomorrow. If you spot fresh ones in the refrigerated section, grab them.
• Fresh Basil: Two loosely packed cups might seem excessive, but basil wilts down dramatically when processed. Look for leaves that are bright green without any dark spots.
• Pine Nuts: Toast them in a dry pan for two minutes before adding to the pesto. This tiny extra step transforms them from bland to nutty-golden, and your kitchen will smell incredible.
• Parmesan Cheese: Buy it in wedge form and grate it yourself. Pre-grated Parmesan has anti-caking agents that make pesto grainy instead of silky smooth.
• Extra-Virgin Olive Oil: Do not use the cheap stuff here. The raw oil flavor shines through, so save your nicer bottle for this recipe.
• Garlic: Two cloves give it a gentle kick. If you are garlic-obsessed like me, add a third. Just know that raw garlic gets stronger as it sits.
• Baby Spinach: It wilts down to almost nothing, so do not be alarmed by the mountain of raw leaves. They cook in literally two minutes.
• Lemon Juice: Brightens everything and keeps the pesto from turning brown too quickly. Fresh is mandatory here.

Instructions

Blend the pesto:

Combine basil, toasted pine nuts, Parmesan, garlic, salt, pepper, and lemon juice in your food processor. Pulse until everything is finely chopped, then drizzle in the olive oil with the motor running. Stop and scrape down the sides once to ensure no big leafy chunks escape transformation.

Boil the gnocchi:

Salt your water generously like the sea. Drop in the gnocchi and wait for them to float, usually 2 to 3 minutes. Scoop them out with a slotted spoon but definitely reserve that 1/4 cup of starchy cooking water before draining.

Wilt the spinach:

While the gnocchi bubbles, heat olive oil in your biggest skillet over medium heat. Toss in the spinach and stir for about a minute. It goes from mountain to mound incredibly fast, so do not walk away.

Bring it all together:

Add the cooked gnocchi to the skillet with the spinach. Pour in that gorgeous green pesto and splash in the reserved cooking water. Toss gently until everything is coated and the sauce clings to the gnocchi instead of pooling at the bottom.

Finish and serve:

Divide among four plates and shower with extra Parmesan and black pepper. The warmth of the gnocchi makes the cheese melt slightly into the pesto, which is exactly what you want.

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This recipe became my go-to emergency dinner during finals week, and now it is the first thing I make when friends visit. Something about bright green sauce and pillowy potato dumplings just makes people feel taken care of, even when I am winging it completely.

Make It Your Own

Sometimes I add roasted cherry tomatoes that burst open when you toss them with the hot gnocchi, their juices mixing with the pesto to create an instant sauce. Other times I crumble crispy bacon on top because pork fat makes everything taste like a questionable but delicious decision. The base recipe is sturdy enough to handle whatever you are craving or whatever needs using up in your fridge.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the richness of the pine nuts and olive oil while complementing the basil. If you are not drinking, sparkling water with a squeeze of lemon accomplishes the same palate-cleansing mission. The key is something cold and acidic to balance all that creamy, fatty goodness.

Make Ahead Strategy

The pesto can be made up to three days ahead and stored in an airtight container in the refrigerator. Just bring it to room temperature before using so the oil loosens up again. The gnocchi cooks so quickly that there is no benefit to pre-boiling it, and honestly, reheated gnocchi has a sad texture. This is a cook-and-eat-immediately kind of situation.

• Double the pesto recipe and freeze half in ice cube trays for emergency future meals
• Leftover pesto makes an incredible sandwich spread the next day
• If you have extra spinach, throw it into eggs the next morning for a green breakfast scramble

Save

Cheers to dinner that feels fancy but comes together on a random Tuesday night. Enjoy those green-coated potato pillows.

Recipe FAQs

→ What is the best way to cook gnocchi for this dish?

Cook gnocchi in boiling salted water until they float to the surface, typically 2–3 minutes, indicating they are done.

→ Can the nut component in the pesto be substituted?

Yes, pine nuts can be replaced with walnuts or sunflower seeds for a different flavor or nut-free option.

→ How do you prevent the spinach from becoming mushy?

Sauté the baby spinach in olive oil just until wilted, about 1–2 minutes, to maintain a fresh texture and vibrant color.

→ Is it necessary to reserve cooking water from the gnocchi?

Yes, adding a splash of reserved cooking water when combining gnocchi and pesto helps create a silky, well-coated sauce.

→ Can this meal be adapted for dietary restrictions?

Gluten-free gnocchi and dairy-free cheese alternatives can be used to accommodate gluten or dairy sensitivities.