Pesto Gnocchi Spinach Parmesan

The scent of basil hitting hot olive oil still takes me back to my tiny apartment kitchen, where I first discovered that store-bought gnocchi could transform into something restaurant-worthy with just a handful of ingredients. My roommate walked in mid-cooking and immediately asked what smelled so incredible—that fragrant moment when garlic meets oil and fresh spinach wilts into something magical.

I made this for my sister on a rainy Tuesday when she needed comfort but didnt want to wait an hour for delivery. She took one bite, closed her eyes, and said this was exactly what her soul had been craving all week.

Ingredients

• 500 g (1.1 lb) potato gnocchi: Store-bought works perfectly here, but if you have time for homemade, the difference is remarkable
• 150 g (5 oz) baby spinach: Fresh and washed thoroughly—any water clinging to the leaves helps it wilt beautifully
• 2 cloves garlic: Finely minced so it releases its fragrance without burning in the hot oil
• 75 g (⅓ cup) basil pesto: Homemade or store-bought, but choose one with vibrant green color for the best presentation
• 50 g (½ cup) freshly grated Parmesan cheese: The nutty, salty finish ties everything together
• 2 tbsp olive oil: A quality extra virgin makes a noticeable difference in the final flavor
• Salt and freshly ground black pepper: Adjust these at the end since the pesto and Parmesan already bring saltiness

Instructions

Boil the gnocchi:

Bring a large pot of generously salted water to a rolling boil, then add the gnocchi and cook until they float to the surface—usually just 2 to 3 minutes.

Sauté the aromatics:

While the gnocchi cooks, warm the olive oil in a large skillet over medium heat and add the minced garlic, letting it sizzle for about 30 seconds until fragrant but not brown.

Wilt the spinach:

Toss in the baby spinach and stir gently as it collapses into the hot pan, which should take only 1 to 2 minutes for that perfect tender texture.

Combine everything:

Add the drained gnocchi to the skillet and toss gently to distribute the spinach and garlic evenly throughout the dish.

Add the finishing touches:

Remove the skillet from heat completely before stirring in the pesto and half the Parmesan—this keeps the pesto vibrant and prevents the cheese from clumping.

Serve it up:

Plate immediately while everything is still hot, passing the remaining Parmesan at the table for everyone to add their own finishing flourish.

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This recipe became our go-to dinner for celebrating small victories—finished projects, good news, or just making it through a particularly long week. Something about the combination of soft gnocchi and fragrant basil makes even ordinary Tuesdays feel special.

The Perfect Pesto Ratio

After years of experimenting, I have found that about 2 tablespoons of pesto per serving creates the ideal balance without overwhelming the delicate gnocchi. If you are using a particularly thick, homemade pesto, thin it slightly with a drizzle of olive oil before tossing.

Spinach Secrets

Baby spinach works best here because its tender stems require no prep, but if you only have mature spinach, simply strip the leaves from the stems and chop them coarsely. The key is not to overcrowd the pan—work in batches if necessary so each leaf has contact with the hot surface.

Make It Your Own

This recipe welcomes all sorts of personal touches and adaptations based on what you have in your kitchen.

• Cherry tomatoes halved and added with the spinach bring bursts of sweetness
• A handful of toasted pine nuts sprinkled on top adds satisfying crunch
• A squeeze of fresh lemon juice right before serving brightens the whole dish

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There is something deeply satisfying about a recipe that comes together so quickly yet tastes so comforting. Enjoy every bite of this simple Italian-inspired masterpiece.

Recipe FAQs

→ How do I know when the gnocchi is cooked?

Gnocchi are cooked when they float to the surface of boiling salted water, typically within 2 to 3 minutes.

→ Can I use fresh basil to make the pesto?

Yes, fresh basil is ideal for vibrant, flavorful pesto. Blend basil leaves with pine nuts, Parmesan, garlic, and olive oil for best results.

→ What can I substitute for baby spinach?

Baby kale or arugula work well as alternatives, offering slightly different but complementary flavors and textures.

→ How do I prevent the gnocchi from sticking together?

Cook gnocchi in plenty of salted boiling water and drain promptly. Toss gently with olive oil or sauce to keep them separate.

→ Is it possible to make this dish vegan-friendly?

Yes, use vegan pesto and cheese alternatives to achieve a plant-based version without sacrificing flavor.

→ What enhances the flavor of this dish?

Sautéing garlic in olive oil before adding spinach adds aromatic depth, while Parmesan cheese adds a rich, nutty finish.