Green Pesto Gnocchi Spinach

Last Tuesday, I stood in my kitchen at 7 PM, starving and staring at a wilted bag of spinach and a package of store-bought gnocchi. Five minutes later, I was blitzing basil in my food processor, watching that gorgeous green emerald come together, and realizing sometimes the best dinners happen when you stop overthinking and just start cooking.

My roommate walked in while I was tossing the gnocchi with the pesto, the smell of garlic and basil hitting her before she even rounded the corner. She proceeded to eat standing up at the counter, told me it was better than the version we had in Florence last summer, and asked if I could make it every Tuesday.

Ingredients

• 500 g potato gnocchi: Store-bought works perfectly here, just look for ones that list potato as the first ingredient
• 50 g fresh basil leaves: The backbone of your pesto, so grab the brightest green bunch you can find
• 50 g pine nuts or walnuts: Pine nuts give that classic buttery flavor, but walnuts work beautifully and cost half as much
• 50 g grated Parmesan: Adds that salty umami depth that makes pesto sing
• 120 ml extra virgin olive oil: This is what transforms everything into a silky sauce, so use the good stuff
• 2 garlic cloves: Fresh garlic makes all the difference here, trust me
• 1/2 tsp sea salt: Start with this and adjust after tasting your pesto
• Freshly ground black pepper: Adds a gentle warmth that balances the bright basil
• Juice of 1/2 lemon: The secret ingredient that cuts through the richness and makes flavors pop
• 150 g baby spinach: Wilts down into something silky and adds a boost of greens without being overwhelming
• Extra Parmesan and basil: For serving, because more is always more when it comes to garnish

Instructions

Get your water ready:

Bring a large pot of salted water to a boil while you prep everything else

Make the pesto:

Combine basil, nuts, Parmesan, garlic, salt, and lemon juice in your food processor, pulse until finely chopped, then drizzle in olive oil with the motor running until silky smooth

Cook the gnocchi:

Add them to the boiling water and wait for them to float, usually just 2 to 3 minutes, then scoop out 1/4 cup of cooking water before draining

Wilt the spinach:

Toss it in a large skillet with just a splash of that reserved cooking water over medium heat, stirring until just softened, about 1 minute

Bring it all together:

Add the drained gnocchi to the skillet, spoon over that gorgeous pesto, toss gently to coat everything, adding more pasta water if it needs silkiness

Serve it up:

Plate immediately while hot and shower with extra Parmesan and fresh basil leaves

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This recipe has become my go-to for dinner parties because people assume it took way more effort than it actually did. Last month, I made it for my sister who swears she hates spinach, and she asked for seconds before even realizing what she was eating.

Making It Your Own

Sometimes I throw in sautéed mushrooms when I want something earthier, or roasted cherry tomatoes for a burst of sweetness. The base recipe is so forgiving that you can play around without breaking it.

Wine Pairings

A crisp Pinot Grigio cuts through the pesto beautifully, but I have also loved this with a chilled Sauvignon Blanc when summer evenings call for something bright. The key is keeping the wine light so it does not compete with the fresh basil.

Make It Vegan

Nutritional yeast swaps in perfectly for the Parmesan if you are avoiding dairy, and the result is still incredibly satisfying. The pesto will have a slightly different flavor profile, but still that vibrant freshness we are after.

• Taste your pesto before adding the gnocchi, adjusting salt or lemon as needed
• If making ahead, store pesto separately with a layer of olive oil on top
• Leftovers reheat surprisingly well with just a splash of water

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There is something so comforting about a bowl of green-coated pillows that somehow feels both indulgent and wholesome at the same time.

Recipe Questions

→ What type of gnocchi works best for this dish?

Either store-bought or homemade potato gnocchi can be used; cooking until they float ensures ideal texture.

→ Can I substitute pine nuts in the pesto?

Walnuts make a great alternative, providing similar richness and texture in the pesto.

→ How do I achieve a smooth pesto sauce?

Pulse basil, nuts, Parmesan, garlic, lemon juice, and salt in a processor; then slowly drizzle in olive oil while blending.

→ What’s the best way to wilt the spinach?

Sauté baby spinach briefly in a skillet with reserved gnocchi cooking water until just wilted, preserving its vibrant color.

→ How can I make this dish vegan?

Replace Parmesan cheese with nutritional yeast, maintaining the cheesy flavor without dairy.

→ What wine pairs well with this gnocchi dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the fresh herbal notes and creamy texture beautifully.