Green Pesto Gnocchi Spinach

The smell of fresh basil being crushed into pesto still takes me back to a tiny apartment kitchen where my roommate taught me that the secret ingredient isn't always listed on the recipe card. We made this gnocchi on a Tuesday night when we needed something comforting but not heavy, the kind of meal that makes you feel like you've been cooking for hours when it really takes minutes.

I once made this for a friend who swore she hated spinach, and I watched her go back for seconds without even realizing she'd eaten an entire bowl of greens. Something about the way the pesto clings to every dumpling, with the spinach just barely wilting into the sauce, makes even skeptical eaters forget they're eating something good for them.

Ingredients

• Potato gnocchi: Store-bought works perfectly here, but if you've ever made homemade gnocchi on a rainy Sunday, you know there's magic in the difference
• Fresh basil leaves: The backbone of this whole operation, and the one ingredient where quality really shows in the final bite
• Pine nuts or walnuts: Toast them lightly in a dry pan before blending and you'll understand why pesto from restaurants always tastes somehow more complete
• Grated Parmesan cheese: Buy a wedge and grate it yourself, the pre-grated stuff never quite melts into the sauce the same way
• Extra virgin olive oil: This creates the silky emulsion that transforms chopped herbs into actual sauce
• Garlic cloves: Fresh cloves, never the pre-minced stuff, which can taste sharp and bitter
• Baby spinach: Baby leaves are tender enough that they practically disappear into the dish, leaving just their nutritional benefits behind

Instructions

Get your water bubbling:

Bring a large pot of salted water to a boil while you gather everything else, because once the pesto is ready, you'll want to move fast

Make the pesto magic:

Combine basil, pine nuts, Parmesan, garlic, salt, and lemon juice in your food processor, pulsing until everything's finely chopped before drizzling in the olive oil with the motor running

Watch for the float:

Add gnocchi to the boiling water and cook until they bob to the surface like little buoyant dumplings, usually just 2 to 3 minutes

Save that liquid gold:

Before draining, scoop out about 1/4 cup of the starchy cooking water, which will become your secret weapon for sauce consistency

Warm the spinach:

In a large skillet over medium heat, add the spinach with just a splash of that reserved water, tossing until it's barely wilted but still bright green

Bring it all together:

Add the drained gnocchi right to the skillet, spoon the pesto over everything, and toss gently, adding more of the reserved water if the sauce needs help coating every piece

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This recipe has become my go-to when someone says they're exhausted but still want something that feels special. There's something about the combination of tender dumplings and bright herbs that makes even the most chaotic Tuesday feel like a proper dinner occasion.

Making It Your Own

The base recipe is forgiving enough to accommodate whatever vegetables are wilting in your crisper drawer. I've added roasted cherry tomatoes when summer produce was overwhelming, and sautéed mushrooms have turned this into a perfect autumn meal.

Wine Pairing Magic

A crisp white wine cuts through the richness of the pesto while complementing the basil. Pinot Grigio or Sauvignon Blanc work beautifully, though honestly, any dry white you enjoy drinking will do just fine.

Timing Everything Right

The trick is having the pesto ready before the gnocchi hits the water, because once those dumplings float, you want to toss them with the sauce immediately. Mise en place isn't just for restaurant cooks, it's what keeps weeknight cooking feeling relaxed instead of frantic.

• Toast your nuts in advance for deeper flavor
• Grate extra Parmesan because everyone always wants more
• Have your wine poured before you start cooking

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Serve this in shallow bowls where you can see the green flecks of pesto clinging to each piece of gnocchi. Some things are just better when they look as good as they taste.

Recipe Questions

→ What type of gnocchi works best for this dish?

Soft potato gnocchi, either store-bought or homemade, both work well. Ensure they are tender and light.

→ Can I substitute pine nuts in the pesto?

Yes, walnuts make a great alternative, offering a similar texture and flavor profile.

→ How should the spinach be prepared?

Wilt the baby spinach quickly in the skillet with a splash of reserved cooking water until just softened but still vibrant.

→ Is it possible to make a dairy-free version?

Replace Parmesan with nutritional yeast for a vegan-friendly, dairy-free alternative that maintains a savory taste.

→ How can I achieve a silky sauce consistency?

Reserve some cooking water from the gnocchi and add it gradually while tossing to loosen the pesto and coat the gnocchi evenly.