Green Pesto Gnocchi Spinach (Printable Version)
Soft gnocchi blended with a bright basil pesto and tender sautéed spinach for a fresh meal.
# What You Need:
→ Gnocchi
01 - 1 lb potato gnocchi, store-bought or homemade
→ Pesto Sauce
02 - 2 cups loosely packed fresh basil leaves
03 - 1/4 cup pine nuts or walnuts
04 - 1/2 cup grated Parmesan cheese
05 - 2 garlic cloves, peeled
06 - 1/2 cup extra-virgin olive oil
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
09 - Juice of 1/2 lemon
→ Spinach
10 - 5 oz baby spinach
11 - 1 tbsp olive oil
→ To Serve
12 - Extra grated Parmesan cheese
13 - Freshly ground black pepper
# How to Make It:
01 - Combine basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil. Add salt, pepper, and lemon juice, then blend until smooth. Taste and adjust seasoning as needed.
02 - Bring a large pot of salted water to a rolling boil. Add gnocchi and cook according to package directions until they float to the surface, typically 2–3 minutes. Drain thoroughly, reserving 1/4 cup of the cooking water for later use.
03 - While the gnocchi cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add baby spinach and sauté for 1–2 minutes until just wilted but still bright green.
04 - Add the drained gnocchi to the skillet with the wilted spinach. Pour in the prepared pesto sauce along with a splash of the reserved cooking water. Toss gently until everything is evenly coated and the sauce clings to the gnocchi.
05 - Divide the gnocchi among four serving plates. Top generously with additional grated Parmesan cheese and a fresh grind of black pepper. Serve immediately while hot.
# Expert Tips:
01 -
- The homemade pesto tastes infinitely brighter than anything from a jar and comes together in under five minutes
- It's one of those rare weeknight meals that feels fancy enough for guests but comforting enough for solo Netflix nights
02 -
- Never boil your pesto or heat it separately, as the basil will turn an unappealing brown color and lose its bright, fresh flavor
- The reserved pasta water is your secret weapon for transforming a dry, clumpy sauce into something silky and cohesive
03 -
- Toasting your pine nuts before processing them releases their natural oils and deepens their flavor significantly
- Always tear basil leaves by hand rather than chopping them with a knife, which can cause bruising and discoloration