Pesto Gnocchi with Spinach

The first time I made pesto gnocchi, I was standing in my tiny apartment kitchen on a Tuesday evening, exhausted from work but craving something that felt like a hug. I'd picked up a package of potato gnocchi on impulse, not really knowing what I'd do with it, and that impulse turned into one of those happy kitchen accidents that become weeknight staples. The way the pesto clings to each tender pillow, how the spinach wilts just enough to meld into the sauce without disappearing entirely—it's simple magic in a bowl.

Last summer, my friend Sarah came over for dinner and literally licked her plate clean, then asked for the recipe before she'd even put her fork down. I've since made it for my sister after her wisdom teeth surgery (minus the walnuts in the pesto) and for a impromptu dinner party where everyone crowded around the stove watching the final toss. Somehow, this unassuming dish makes people feel taken care of, and that's the kind of cooking I'm here for.

Ingredients

• Potato gnocchi: Fresh potato gnocchi yields the tenderest results, but shelf-stable packages work perfectly fine—just don't overcook them or they'll turn gummy
• Basil pesto: Good quality store-bought pesto is absolutely fine here, but homemade with fresh basil, pine nuts, and quality Parmesan elevates this to something special
• Fresh baby spinach: The delicate leaves wilt quickly into the sauce, adding nutrition without overpowering the flavors—tougher mature spinach would be too assertive
• Parmesan cheese: Freshly grated makes all the difference in flavor and melt—pre-grated cheese has anti-caking agents that prevent it from incorporating properly
• Olive oil: Helps the sauce coat the gnocchi evenly and adds that signature Mediterranean richness
• Salt and black pepper: Gnocchi needs plenty of salt in the cooking water since they're not seasoned internally, and fresh pepper provides a spicy warmth that balances the creamy elements

Instructions

Boil the gnocchi:

Bring a large pot of generously salted water to a rolling boil—think sea water salty. Add the gnocchi and cook until they float to the surface, usually 2 to 3 minutes. Immediately drain them in a colander, giving it a good shake to remove excess water.

Wilt the spinach:

While the gnocchi cooks, heat the olive oil in a large skillet over medium heat. Add the fresh spinach and toss with tongs for 1 to 2 minutes until just wilted but still bright green. Don't let it cook down to nothing.

Combine everything:

Add the drained gnocchi directly to the skillet with the spinach. Remove from heat entirely—this is crucial or your pesto will lose its vibrant green color and fresh flavor. Pour in the pesto and toss gently until every piece of gnocchi is coated.

Finish and serve:

Sprinkle the grated Parmesan over the top and add freshly ground black pepper to taste. Give it one last gentle toss, then serve immediately while the gnocchi are still tender and the cheese is just beginning to melt from the residual heat.

Pin Recipe

My mother-in-law, who's notoriously picky about Italian food, took one bite and announced this was better than the version she'd had in Florence last summer. I'm pretty sure she was just being kind, but I'll take the compliment and run with it.

Making It Your Own

I've added sun-dried tomatoes for a chewy, sweet contrast, and once stirred in dollops of ricotta for extra creaminess. Roasted cherry tomatoes burst into little sauce pockets when you toss them in at the end. Sometimes I swap spinach for arugula when I want a peppery kick instead of mild earthiness.

Pesto Variations

Traditional basil pesto is classic, but I've made versions with spinach and walnuts during winter when fresh basil is absurdly expensive. In summer, I blend in fresh mint for a bright, unexpected twist. Even a simple kale pesto works beautifully here—hearty greens stand up well to the gnocchi.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the richness, but sparkling water with lemon feels just as appropriate for a weeknight dinner. This is substantial enough to stand alone as a main, but a simple green salad with balsamic vinaigrette adds welcome freshness.

• Crusty garlic bread for sopping up any sauce clinging to the bowl
• A shaved Brussels sprouts salad with lemonParmesan dressing
• Light vanilla bean gelato if you want something sweet afterward

Pin Recipe

Some dishes are about technique and precision; this one is about knowing when to stop fussing and just enjoy something uncomplicated and good.

Recipe FAQs

→ Can I use store-bought pesto for this dish?

Yes, store-bought basil pesto works well and saves time without compromising flavor.

→ How do I know when gnocchi are cooked?

Cook gnocchi in boiling salted water until they float to the surface, usually within 2–3 minutes.

→ What can I add for extra protein?

Grilled chicken or sautéed mushrooms make excellent protein additions to this dish.

→ Can I substitute Parmesan cheese?

Yes, aged Pecorino Romano or Grana Padano are great alternatives offering similar rich flavors.

→ Is this dish suitable for gluten-free diets?

Use gluten-free gnocchi to accommodate gluten sensitivities or dietary preferences.