Green Pesto Gnocchi Spinach

The aroma of fresh basil hitting my grandmother's old food processor still takes me back to her tiny kitchen in Florence, where she'd make pesto by hand with a mortar and pestle. I've adapted that memory into this quicker version that delivers the same vibrant taste without the arm workout. There's something magical about watching those potato pillows float to the surface, signaling dinner is just minutes away.

Last Tuesday, my roommate walked in mid-chop and immediately grabbed a fork, not even waiting for the plating. That's the kind of dish this is, the kind that pulls people into the kitchen like moths to a flame. I've learned to double the recipe because leftovers rarely survive past midnight.

Ingredients

• Potato Gnocchi: Store-bought works beautifully here, but if you're feeling ambitious, homemade gnocchi transforms this into something truly special. Look for packages that feel heavy and dense, not light and airy.
• Fresh Basil: The backbone of this entire dish. Avoid wilted or darkened leaves, and give them a quick rinse before tossing them in. Two packed cups might seem excessive, but trust the process.
• Pine Nuts: Their subtle buttery sweetness balances the basil's intensity. Toast them lightly in a dry pan for two minutes before processing to unlock their full potential. Walnuts make a perfectly acceptable budget substitute.
• Grated Parmesan: Buy a wedge and grate it yourself if possible. Pre-grated cheese often contains anti-caking agents that prevent smooth melting. The salty umami here ties everything together.
• Extra-Virgin Olive Oil: Don't use your cheapest bottle, but don't waste your finest reserve either. The grassy, peppery notes become the foundation of your sauce.
• Garlic: Two cloves provide just enough bite without overwhelming the delicate basil flavor. Peel them completely, leaving no trace of the papery skin.
• Baby Spinach: Choose tender, small leaves rather than mature spinach, which can be tough and fibrous. They wilt down beautifully, adding color and nutrition without competing with the pesto.

Instructions

Blend Your Pesto:

Pulse basil, nuts, Parmesan, and garlic until everything looks like confetti. With the motor running, pour in your olive oil in a slow, steady stream. Add salt, pepper, and lemon juice, then taste and adjust. The pesto should be bright, slightly sharp, and undeniably fresh.

Boil Your Gnocchi:

Drop your gnocchi into generously salted boiling water. When they bob to the surface like happy little buoys, usually after two or three minutes, they're done. Scoop them out gently, saving a quarter cup of that starchy cooking water like liquid gold.

Wilt Your Spinach:

While water boils, heat olive oil in your widest skillet over medium heat. Toss in the spinach, watching it collapse into itself. This takes barely a minute, so stand ready and don't step away.

Bring It All Together:

Add your drained gnocchi directly into the skillet with the spinach. Pour over that vibrant pesto, splash in your reserved pasta water, and toss gently until every pillowy piece wears a emerald green coat. The water helps the sauce cling rather than slide off.

Plate and Devour:

Divide between four shallow bowls. Finish with additional Parmesan and a generous grind of black pepper. Serve immediately, while the gnocchi still holds its warmth and the pesto's fragrance fills the room.

Pin Recipe

This recipe has become my go-to for first dates and breakups alike, somehow equally appropriate for celebrations and comfort. Food has this strange power to mark moments in our lives, doesn't it? I still associate the smell of pesto with that tiny Italian apartment where everything felt possible.

Choosing Your Gnocchi

Not all potato dumplings are created equal. I've tried dozens of brands over the years, and the difference between excellent and average gnocchi comes down to potato quality and water content during production. Good gnocchi should feel heavy in your hand, like a small stone, and the surface should have slightly ridged texture that helps sauce cling. If you spot imported Italian brands in your grocery store, grab them. The European standards for gnocchi production tend to yield a consistently superior product.

Making It Your Own

Once you've mastered the basic technique, this recipe becomes a canvas for your creativity. I've added sun-dried tomatoes during winter when fresh basil feels lackluster, and stirred in ricotta for an even creamier version. The pesto itself welcomes experimentation, though I'd recommend making it traditional the first time to understand the baseline. Some nights I add roasted cherry tomatoes that burst under the fork, their juices mingling with the pesto in unexpected ways.

Perfecting Your Technique

The most common mistake I see is overcooking the gnocchi until they're mushy and disintegrating. Remember that they'll continue cooking slightly in the skillet, so pull them from the boiling water just as they float. Your pesto should be made immediately before cooking for maximum freshness, though it will keep for a week in the refrigerator if you press plastic wrap directly onto the surface. When tossing everything together, use a gentle folding motion rather than vigorous stirring to protect those delicate potato pillows from breaking apart.

• Warm your serving bowls in the oven for five minutes to keep your gnocchi hot longer at the table
• Keep a lemon half on hand to add an extra squeeze just before serving, which brightens the entire dish
• If your pesto seems too thick, add more pasta water rather than additional olive oil to maintain the right balance

Pin Recipe

This is one of those recipes worth committing to memory, the kind that will save you on countless busy weeknights and impress without seeming like you tried too hard. Store-bought pesto will never taste quite the same again.

Recipe FAQs

→ What kind of gnocchi works best for this dish?

Potato gnocchi, either store-bought or homemade, works well. Ensure they are tender but hold shape when cooked.

→ Can I substitute pine nuts in the pesto?

Yes, walnuts are a good alternative, or sunflower seeds for a nut-free option.

→ How do I know when the gnocchi are cooked?

They’re done when they float to the surface of the boiling water, usually within 2–3 minutes.

→ What's the best way to sauté spinach without overcooking?

Cook spinach over medium heat for 1–2 minutes until just wilted to preserve its vibrant color and texture.

→ Can this dish be modified for dietary restrictions?

Use gluten-free gnocchi and dairy-free Parmesan alternatives to accommodate gluten sensitivity and dairy intolerance.

→ What drink pairs well with the flavors here?

A crisp Pinot Grigio or sparkling water with lemon complements the bright, herbaceous notes nicely.