Green Pesto Gnocchi Spinach (Printer-friendly)
Potato gnocchi coated in basil pesto with sautéed spinach delivers fresh, comforting Italian flavors.
# 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 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 -
- This comes together in under 30 minutes but tastes like something from a restaurant
- The pesto sauce clings to every pillow of gnocchi making each bite perfectly coated
02 -
- Dont overcook the gnocchi or theyll become gummy and sad
- The pesto can be made ahead and stored in the fridge with a layer of oil on top
03 -
- Toasting the pine nuts in a dry pan before processing brings out their natural oils and deep flavor
- If the pesto tastes too bitter add a pinch more salt or an extra squeeze of lemon