Green Pesto Gnocchi Spinach (Printable)
Tender gnocchi combined with vibrant basil pesto and fresh spinach for a flavorful dish.
# What You’ll Need:
→ Gnocchi
01 - 1.1 lb potato gnocchi (store-bought or homemade)
→ Pesto
02 - 2 cups loosely packed fresh basil leaves
03 - 1/3 cup pine nuts (or walnuts)
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup extra virgin olive oil
06 - 2 garlic cloves, peeled
07 - 1/2 tsp sea salt
08 - Freshly ground black pepper, to taste
09 - Juice of 1/2 lemon
→ Vegetables & Garnish
10 - 5 oz baby spinach
11 - 1/4 cup grated Parmesan cheese, for serving
12 - Fresh basil leaves, for garnish
# How To Make It:
01 - Bring a large pot of salted water to a boil.
02 - In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, and lemon juice. Pulse until finely chopped. With the motor running, drizzle in olive oil until smooth. Season with pepper to taste.
03 - Add gnocchi to boiling water and cook according to package instructions, usually until they float to the surface (about 2–3 minutes).
04 - Reserve 1/4 cup of the cooking water, then drain the gnocchi.
05 - In a large skillet over medium heat, add spinach and a splash of reserved cooking water. Sauté until just wilted, about 1 minute.
06 - Add drained gnocchi to the skillet, then spoon over the pesto. Toss gently to coat, adding a bit of reserved cooking water if needed for a silky sauce. Serve immediately, topped with extra Parmesan and fresh basil.
# Expert Tips:
01 -
- The homemade pesto comes together in under five minutes but tastes like something from an Italian nonnas kitchen
- That moment when the gnocchi floats to the surface feels like a tiny victory every single time
02 -
- The pesto quantity might seem generous, but gnocchi is like a sponge and you'll want enough sauce to cling to every surface
- That splash of pasta water is the difference between a dish that coats and one that clumps
03 -
- If the pesto tastes too sharp, add another pinch of salt before reaching for more lemon, the salt balances the acid
- Leftover pesto freezes beautifully in ice cube trays, which means future you gets an almost instant meal