Green Pesto Gnocchi Spinach (Printable)
Tender gnocchi in vibrant basil pesto paired 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 (or walnuts as substitute)
04 - 1/2 cup grated Parmesan cheese
05 - 2 garlic cloves
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
# How To Make It:
01 - In a food processor, combine basil leaves, pine nuts, Parmesan, and garlic. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil. Add salt, pepper, and lemon juice, and blend until smooth. Adjust seasoning to taste.
02 - Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions, usually until they float to the surface (2-3 minutes). Drain, reserving 1/4 cup of the cooking water.
03 - While the gnocchi cook, heat 1 tbsp olive oil in a large skillet over medium heat. Add spinach and sauté for 1-2 minutes until just wilted.
04 - Add the drained gnocchi to the skillet with spinach. Pour in the pesto and a splash of reserved cooking water, tossing gently to coat everything evenly.
05 - Divide among plates and top with extra Parmesan and a grind of black pepper.
# Expert Tips:
01 -
- The homemade pesto transforms ordinary gnocchi into something restaurant worthy with minimal effort
- It hits that perfect balance of rich comfort food and fresh greens so you never feel weighed down
02 -
- That splash of pasta water is what transforms the pesto from a coating into a velvety sauce that clings to every piece of gnocchi
- Don't overcook the spinach or it'll release too much water and make your dish soggy—just wilt it until it collapses
03 -
- If your basil looks a bit tired, give the leaves an ice bath for 10 minutes and they'll perk right up
- Reserve more pasta water than you think you need—it's easier to use it than to fix a dry sauce