Green Pesto Gnocchi Spinach (Printable)
Pillowy gnocchi tossed in vibrant basil pesto with sautéed spinach for a fresh, flavorful meal.
# What You’ll Need:
→ Gnocchi
01 - 1 lb potato gnocchi, store-bought or homemade
→ Pesto Sauce
02 - 2 cups loosely packed fresh basil leaves
03 - 1/4 cup pine nuts, walnuts may be substituted
04 - 1/2 cup grated Parmesan cheese
05 - 2 garlic cloves, peeled
06 - 1/2 cup extra-virgin olive oil
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
09 - Juice of 1/2 lemon
→ Spinach
10 - 5 oz baby spinach
11 - 1 tbsp olive oil
→ To Serve
12 - Extra grated Parmesan cheese
13 - Freshly ground black pepper
# Steps:
01 - Combine basil leaves, pine nuts, Parmesan, and garlic in a food processor. Pulse until finely chopped. With motor running, slowly drizzle in olive oil. Add salt, pepper, and lemon juice, blending until smooth. Adjust seasoning to taste.
02 - Bring a large pot of salted water to boil. Add gnocchi and cook according to package directions until they float to surface, approximately 2-3 minutes. Drain thoroughly, reserving 1/4 cup cooking liquid.
03 - While gnocchi cooks, heat 1 tbsp olive oil in large skillet over medium heat. Add spinach and sauté 1-2 minutes until just wilted.
04 - Add drained gnocchi to skillet with spinach. Pour in pesto sauce and splash of reserved cooking water. Toss gently until evenly coated.
05 - Divide among serving plates. Top generously with extra grated Parmesan and freshly ground black pepper. Serve immediately.
# Expert Advice:
01 -
- Ready in 25 minutes but tastes like you spent hours simmering sauce
- The pesto-to-gnocchi ratio is generous enough that every bite gets coated in that bright, herby goodness
- Spinach adds nutritional credibility without making it feel like punishment food
02 -
- Pesto turns brown quickly when exposed to air. Press plastic wrap directly onto the surface if you need to store it, but honestly it tastes best fresh.
- That reserved pasta water is the secret weapon. The starch helps the pesto cling to every gnocchi instead of sliding off into a pool at the bottom of your bowl.
- If your pesto tastes too sharp or garlic-heavy, let it sit for 10 minutes. The flavors mellow and marry together beautifully given a moment to rest.
03 -
- Toast your pine nuts in a dry pan over medium heat, shaking constantly. They go from perfect to burnt in about 10 seconds, so do not multitask during this step.
- If the pesto tastes too salty, blend in another handful of basil. If it is too thick, add more olive oil, not water.