Green Pesto Gnocchi Spinach

The first time I made pesto from scratch, I couldn't believe how different it tasted from the jarred version I'd been using for years. My tiny kitchen smelled like an Italian herb garden, and I knew there was no going back. Now this green pesto gnocchi with spinach has become my go-to when I need something that feels fancy but comes together in under half an hour.

Last Tuesday my friend Sarah dropped by unexpectedly, and I threw this together while we caught up at the kitchen counter. She watched me toss the gnocchi in that vibrant green sauce and asked if I'd been cooking all afternoon. The secret is that everything comes together in the time it takes to boil water.

Ingredients

• 500 g potato gnocchi: Store bought works perfectly here, but if you've never made homemade gnocchi, it's a weekend project worth trying once
• 60 g fresh basil leaves: Look for bright, perky leaves without any dark spots—the fresher the basil, the more vibrant your pesto will be
• 40 g pine nuts: Toast them lightly in a dry pan before adding to the pesto for deeper flavor, or swap in walnuts for a earthier note
• 60 g grated Parmesan: Buy a wedge and grate it yourself rather than using pre grated cheese for better melting and taste
• 2 garlic cloves: Fresh garlic makes all the difference here—avoid the pre minced stuff in jars
• 120 ml extra virgin olive oil: This is the backbone of your pesto, so use the good stuff you'd drizzle on bread
• 1/2 tsp sea salt and 1/4 tsp black pepper: Start with less and adjust—your Parmesan already brings saltiness
• Juice of 1/2 lemon: This brightens everything and keeps the pesto from tasting too heavy
• 150 g baby spinach: Baby spinach is tender enough that it just needs a quick wilt—no tough stems to deal with
• 1 tbsp olive oil: Just enough to help the spinach wilt without becoming greasy
• Extra Parmesan and black pepper: These finishing touches make each bowl feel special

Instructions

Make the pesto base:

Combine basil, pine nuts, Parmesan, and garlic in your food processor, pulsing until everything looks like coarse sand

Stream in the olive oil:

With the motor running, pour that olive oil in a slow, steady stream until the pesto emulsifies into something silky and gorgeous

Season and brighten:

Add salt, pepper, and lemon juice, then give it another quick blend and taste—adjust until it makes you want to eat it off a spoon

Boil the gnocchi:

Drop your gnocchi into salted boiling water and wait for them to float, usually just 2 or 3 minutes, then fish them out but save some of that starchy cooking water

Wilt the spinach:

Heat olive oil in a big skillet and toss in the spinach, stirring for just a minute until it collapses into something tender and green

Bring it all together:

Add the cooked gnocchi to the skillet, pour over that beautiful pesto with a splash of the reserved pasta water, and toss until everything is coated and glossy

Plate it up:

Divide into bowls and shower each serving with extra Parmesan and fresh cracked pepper while it's still steaming hot

Pin It

This recipe became my sister's requested birthday dinner two years running. She's not usually one for greens, but something about that basil garlic combo won her over completely.

Making It Your Own

Sometimes I'll add roasted cherry tomatoes that burst when you bite them, or stir in some sautéed mushrooms if I want something earthier. The beauty of this base recipe is how it plays well with whatever you have in the fridge.

Perfect Wine Pairings

A crisp Pinot Grigio cuts through the rich pesto beautifully, though I've also served this with sparkling water and lemon when I wanted something lighter. The key is something bright that won't compete with the basil.

Make Ahead Strategy

You can blitz the pesto up to three days ahead and store it in the fridge with a thin layer of olive oil on top to prevent oxidation. Just bring it to room temperature before tossing with the gnocchi.

• Toast your pine nuts beforehand if you plan to make the pesto ahead—their flavor develops beautifully
• Extra pesto freezes beautifully for up to three months in ice cube trays
• Never heat the pesto directly or you'll lose that fresh basil brightness that makes it special

Pin It

There's something so satisfying about a green comfort food that actually leaves you feeling good. This is the kind of meal that makes weeknight cooking feel like a tiny act of self care.

Recipe Questions

→ What type of gnocchi works best?

Potato gnocchi, either store-bought or homemade, provides the ideal pillowy texture for this dish, ensuring the pesto coats each piece nicely.

→ Can other nuts be used in the pesto?

Yes, pine nuts can be substituted with walnuts or sunflower seeds to accommodate dietary preferences or allergies.

→ How should spinach be prepared for this dish?

The baby spinach is quickly sautéed in olive oil until just wilted, preserving its bright color and fresh flavor.

→ Is it necessary to reserve cooking water from gnocchi?

Reserving a bit of the starchy cooking water helps loosen the pesto sauce, allowing it to coat the gnocchi evenly without drying out.

→ What are good serving suggestions for this dish?

Finish with extra grated Parmesan and a crack of black pepper; it pairs beautifully with a crisp white wine or sparkling water with lemon.