Green Pesto Gnocchi Spinach (Printable)

Tender gnocchi combined with vibrant basil pesto and wilted baby spinach creates a fresh, 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 Steps:

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 neighborhood Italian restaurant
  • The homemade pesto makes all the difference and keeps well in the fridge for quick meals
  • Its incredibly forgiving and adaptable to whatever you have on hand
02 -
  • Dont skip reserving the pasta water. That starchy liquid is what transforms pesto from a coating into a creamy sauce that clings to every piece of gnocchi
  • Overcooking gnocchi makes them gummy and sad. Watch them closely the moment they hit the water
  • If your pesto tastes too bitter, add a tiny pinch of sugar. It neutralizes the bitterness without making it sweet
03 -
  • Toasting your pine nuts in a dry pan for 2 minutes before making the pesto deepens their flavor significantly
  • If making this for guests get everything prepped before they arrive. The actual cooking happens so fast youll want to be ready

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