Pesto Gnocchi with Spinach (Printable Version)

Potato gnocchi blended with basil pesto, fresh spinach, and Parmesan for a flavorful Italian dish.

# What You Need:

→ Gnocchi

01 - 1.1 lb potato gnocchi, fresh or packaged

→ Pesto

02 - ½ cup basil pesto, store-bought or homemade

→ Vegetables

03 - 4 cups fresh baby spinach

→ Cheese

04 - ½ cup freshly grated Parmesan cheese, plus extra for serving

→ Pantry & Seasoning

05 - 2 tbsp olive oil
06 - Freshly ground black pepper, to taste
07 - Salt, 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 or until the gnocchi float to the surface (about 2–3 minutes). Drain and set aside.
02 - In a large skillet, heat the olive oil over medium heat. Add the spinach and sauté for 1–2 minutes until just wilted.
03 - Add the drained gnocchi to the skillet. Toss gently to combine with the spinach.
04 - Remove from heat. Stir in the basil pesto, ensuring the gnocchi and spinach are well coated.
05 - Sprinkle with grated Parmesan cheese and season with freshly ground black pepper. Toss gently to combine. Serve immediately, garnished with extra Parmesan if desired.

# Expert Tips:

01 -
  • This comes together in under 30 minutes but tastes like something from a proper Italian restaurant
  • The combination of creamy gnocchi, bright pesto, and fresh spinach hits every comfort craving
  • It's endlessly adaptable—add protein, swap greens, or use whatever pesto you have on hand
02 -
  • Never cook pesto over high heat or for extended periods—it turns brown and bitter, losing that bright basil punch
  • Reserve about 1/4 cup of the gnocchi cooking water before draining. Adding a splash while tossing helps create a silky sauce that clings better
  • The gnocchi will continue absorbing sauce as it sits, so if you're reheating leftovers, you might need a drizzle of olive oil or another spoonful of pesto
03 -
  • If your gnocchi is frozen, don't thaw it first—cook directly from frozen, adding about 1 minute to the cooking time
  • Toast a handful of pine nuts and scatter them over the top for a restaurant-worthy crunch

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