Pesto Gnocchi Spinach Parmesan (Printable)
Soft potato gnocchi combined with basil pesto, tender spinach, and grated Parmesan for a quick, satisfying meal.
# What You Need:
→ Gnocchi
01 - 1.1 lb 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 Suggestions:
01 -
- This dish comes together in under 30 minutes but tastes like it simmered all afternoon
- The combination of pillowy gnocchi and vibrant pesto feels like a hug from an Italian nonna
02 -
- Gnocchi can go from perfectly cooked to mushy in seconds—watch for floating and taste test immediately
- Adding pesto off the heat preserves its bright green color and fresh flavor
03 -
- Reserve a splash of gnocchi cooking water before draining—it helps create a silky sauce if your pesto seems too thick
- Grate your Parmesan fresh from a wedge rather than using pre-grated cheese for better melting and flavor