Green Pesto Gnocchi Spinach (Printable Version)

Potato gnocchi combined with fresh basil pesto and sautéed baby spinach for a bright, comforting dish.

# What You 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:

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 -
  • It comes together in under 30 minutes but tastes like something from a cozy Italian restaurant
  • The homemade pesto makes everything taste fresh and vibrant, even on tired weeknights
02 -
  • The pasta water is your secret weapon for creating that restaurant-quality silky coating
  • Do not cook the spinach until it is completely limp, just wilted is perfect for texture
03 -
  • Toasting the pine nuts for 3 minutes before adding them to the pesto brings out their natural oils
  • Room temperature pesto coats the gnocchi more evenly than cold pesto straight from the fridge

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