Pesto Gnocchi Spinach Parmesan (Printable Version)
Tender gnocchi combined with basil pesto, sautéed spinach, and Parmesan for a quick, flavorful meal.
# What You Need:
→ Gnocchi
01 - 1.1 lbs 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 Tips:
01 -
- Its the kind of meal that makes you feel like an Italian grandmother without requiring hours at the stove
- The pesto clings to every ridged surface of the gnocchi while spinach adds a fresh bright contrast
- You probably have everything in your pantry right now
02 -
- Overcooked gnocchi turns into gummy disappointment so watch for them to float and immediately remove them
- The pesto goes bitter if heated too high which is why you add it off the heat
03 -
- Reserve a splash of pasta water before draining the gnocchi to thin the pesto if it seems too thick
- Toast your garlic in the oil for 45 seconds instead of 30 if you want a more pronounced flavor