Pesto Gnocchi Spinach Parmesan

Rain was lashing against my kitchen window last Tuesday when I realized I had nothing prepared for dinner but a package of potato gnocchi and a wilting bag of spinach. Sometimes the best meals happen when you stop overthinking and just start cooking. This dish came together in under 20 minutes, and my roommate actually paused her show to come investigate what smelled so good.

I first made this during grad school when money was tight and time was tighter. My friend Marco came over looking defeated after a failed exam, and I threw together whatever I had. He took one bite and went completely silent, then asked if I could make it for his birthday the following week. Sometimes simple food hits harder than anything fancy.

Ingredients

• Potato Gnocchi: Store-bought works beautifully here but homemade is worth the effort if you have time
• Baby Spinach: Wilts down into silky ribbons that balance the rich pesto
• Garlic: Two cloves minced finely so they melt into the oil without burning
• Basil Pesto: Homemade transforms this dish but jarred pesto saves the day on busy nights
• Parmesan Cheese: Freshly grated makes all the difference for melting and seasoning
• Olive Oil: Use a decent quality oil since the flavor comes through clearly

Instructions

Boil the Gnocchi:

Bring a large pot of salted water to a rolling boil and add the gnocchi cooking for 2 to 3 minutes until they float to the surface like little pillows

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat and add the minced garlic letting it sizzle for just 30 seconds until fragrant but not brown

Wilt the Spinach:

Toss in the spinach and stir gently until it collapses into soft green ribbons about 1 to 2 minutes

Combine Everything:

Add the drained gnocchi to the skillet and toss gently so every piece gets coated in the garlicky oil

Finish with Pesto:

Remove from heat and stir in the basil pesto with half the Parmesan until the gnocchi are glossy and coated

Pin Recipe

This recipe became my go-to for unexpected guests after my sister showed up with her three kids one evening. I was exhausted but this dish saved me. The kids who normally fought over everything all asked for seconds and my sister actually wrote down the recipe on a napkin to take home.

Choosing the Right Gnocchi

I have tried countless brands and the shelf-stable packaged gnocchi works just as well as fresh from the refrigerated section. Look for packages where the pieces feel firm and not stuck together in a solid block. Vacuum-sealed shelf-stable gnocchi keeps for months in your pantry making it perfect for emergency dinners.

Making It Your Own

Sometimes I add a handful of cherry tomatoes that burst open in the pan creating little pockets of sweetness. Other times I throw in toasted pine nuts for crunch or a dollop of ricotta for creaminess. This recipe forgives almost any addition you dream up.

Serving Suggestions

A crisp green salad with lemon vinaigrette cuts through the richness beautifully. Crusty bread is mandatory for mopping up any pesto clinging to the bowl. A glass of Pinot Grigio brings everything together.

• Grate extra Parmesan at the table for people who love cheese as much as I do
• A squeeze of fresh lemon brightens the whole dish
• Keep some red pepper flakes handy for heat lovers

Pin Recipe

Some nights you need a recipe that asks almost nothing of you but delivers everything. This is that recipe.

Recipe FAQs

→ How do I know when gnocchi are cooked?

Gnocchi are done when they float to the water’s surface, usually after 2–3 minutes of boiling. Remove them promptly to avoid overcooking.

→ Can I use a different leafy green instead of spinach?

Absolutely. Baby kale or arugula can be substituted; they provide a slightly different texture but complement the flavors well.

→ What type of pesto works best here?

Traditional basil pesto works wonderfully, whether store-bought or homemade. For dietary preferences, vegan pesto alternatives also blend nicely.

→ How should I sauté the garlic and spinach for best flavor?

Use olive oil over medium heat, sauté minced garlic just until fragrant (about 30 seconds), then add spinach and cook until just wilted to preserve freshness.

→ Is it necessary to add Parmesan cheese?

Parmesan adds a nutty, salty layer that elevates the dish, but it can be omitted or substituted with vegan cheese alternatives if preferred.