Pesto Gnocchi with Spinach (Printable)
Tender gnocchi combined with basil pesto, fresh spinach, and Parmesan cheese for a flavorful Italian-inspired dish.
# What You'll Need:
→ Gnocchi
01 - 1.1 lb potato gnocchi, store-bought or homemade
→ Vegetables
02 - 5 oz baby spinach, washed and dried
03 - 2 cloves garlic, finely minced
→ Pesto
04 - ⅓ cup basil pesto (store-bought or homemade)
→ Cheese
05 - ½ cup freshly grated Parmesan cheese, plus extra for serving
→ Pantry
06 - 2 tbsp olive oil
07 - Salt and freshly ground black pepper, 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, usually 2–3 minutes, until they float. Drain and set aside.
02 - While the gnocchi cook, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
03 - Add the spinach and cook, stirring, until just wilted, about 1–2 minutes.
04 - Add the drained gnocchi to the skillet. Toss gently to combine with the spinach and garlic.
05 - Remove the skillet from heat. Stir in the basil pesto and half of the Parmesan cheese, mixing until the gnocchi are well coated and everything is heated through. Season with salt and black pepper to taste.
06 - Serve immediately, garnished with the remaining Parmesan cheese.
# Expert Hints:
01 -
- From stove to table in under 25 minutes, perfect for those nights when takeout sounds too complicated
- The way pesto clings to each pillow of gnocchi creates something greater than the sum of its simple parts
02 -
- Overcooking gnocchi makes them gummy and sad, the moment they float they're ready to go
- Adding pesto while the pan's still on high heat can separate the oils and make the sauce grainy
03 -
- Reserve a splash of pasta water before draining, it helps bind the sauce if things feel too dry
- Let the finished dish rest for two minutes before serving, the gnocchi absorbs the pesto beautifully