Pesto Gnocchi Spinach Parmesan (Printable)
Tender gnocchi blended with fresh spinach, basil pesto, and Parmesan for an easy flavorful Italian dish.
# What You'll Need:
→ Gnocchi
01 - 1.1 lb potato gnocchi, fresh or packaged
→ Pesto
02 - ½ cup basil pesto (store-bought or homemade)
→ Vegetables
03 - 4 cups fresh baby spinach
→ Cheese
04 - ½ cup freshly grated Parmesan cheese, plus extra for serving
→ Pantry & Seasoning
05 - 2 tbsp olive oil
06 - Freshly ground black pepper, to taste
07 - Salt, to taste
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions or until the gnocchi float to the surface (about 2–3 minutes). Drain and set aside.
02 - In a large skillet, heat the olive oil over medium heat. Add the spinach and sauté for 1–2 minutes until just wilted.
03 - Add the drained gnocchi to the skillet. Toss gently to combine with the spinach.
04 - Remove from heat. Stir in the basil pesto, ensuring the gnocchi and spinach are well coated.
05 - Sprinkle with grated Parmesan cheese and season with freshly ground black pepper. Toss gently to combine. Serve immediately, garnished with extra Parmesan if desired.
# Expert Hints:
01 -
- Its faster than delivery but tastes like something from a proper Italian kitchen
- The spinach wilts into the sauce so even skeptics wont notice theyre eating greens
- Leftovers reheat beautifully for lunch the next day
02 -
- Overcooked gnocchi turns gummy and dense, so remove them as soon as they float
- Pesto loses its bright flavor if overheated, so always add it after removing the skillet from the stove
03 -
- Reserve a splash of pasta water before draining to loosen the sauce if needed
- Toast pine nuts separately and sprinkle on top for extra crunch