Pesto Gnocchi with Spinach Parmesan

The scent of basil pesto simmering in my tiny apartment kitchen takes me back to Tuesday nights when cooking dinner felt like the only thing I could control. I discovered this dish during a particularly chaotic week at work, when I needed something that felt fancy but required zero brainpower. Now its my go-to when I want comfort food that actually looks impressive on the plate.

Last month my sister came over exhausted from a 12-hour shift, and I made this for her without even measuring anything. She took one bite and actually stopped talking, which for her is saying something. Watching someone go from completely drained to genuinely comforted by a bowl of pasta is why I keep returning to this recipe.

Ingredients

• 500 g potato gnocchi: Fresh gnocchi from the refrigerated section cooks up more tender than shelf-stable packets, but either works beautifully here
• 100 g basil pesto: Homemade pesto transforms this dish, but a good quality store-bought version saves time without sacrificing flavor
• 120 g fresh baby spinach: The spinach wilts down into the sauce, adding nutrients without overpowering the pestos bright flavor
• 60 g freshly grated Parmesan cheese: Pre-grated cheese has anti-caking agents that prevent it from melting properly into the sauce
• 2 tbsp olive oil: This helps the spinach sauté evenly and creates a silky base for the pesto to cling to
• Freshly ground black pepper and salt: Taste before adding salt since both the gnocchi cooking water and pesto are already seasoned

Instructions

Cook the gnocchi:

Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook until they float to the surface, about 2 to 3 minutes. Drain immediately and set aside.

Prepare the spinach:

Heat olive oil in a large skillet over medium heat. Add the fresh spinach and sauté for 1 to 2 minutes until just wilted but still bright green.

Combine everything:

Add the drained gnocchi to the skillet with the spinach. Toss gently to combine and let the flavors meld together.

Add the pesto:

Remove the skillet from heat completely before stirring in the basil pesto. This prevents the pesto from losing its vibrant green color.

Finish with cheese:

Sprinkle the grated Parmesan over the gnocchi and add black pepper to taste. Toss one final time to coat everything evenly.

Serve immediately:

Plate the gnocchi while its still steaming, offering extra Parmesan at the table for those who want an extra salty finish.

Save

This recipe has become my answer to last-minute dinner invitations. I love that it looks like I put in way more effort than I actually did.

Making It Your Own

Some nights I swap spinach for arugula when I want something with a peppery bite. Other times I add halved cherry tomatoes that burst in the skillet, creating little pockets of sweetness that balance the salty Parmesan.

Pairing Suggestions

A crisp Pinot Grigio cuts through the richness of the pesto without overwhelming the fresh basil notes. On weeknights when wine feels too formal, sparkling water with a squeeze of lemon works just as well to refresh your palate between bites.

Storage Solutions

This dish keeps surprisingly well for lunch the next day, though the pesto will deepen in color. Store it in an airtight container and reheat gently with a splash of water to revive the sauce.

• Add a drizzle of fresh olive oil before reheating to restore moisture
• Sprinkle extra Parmesan on top after reheating for that fresh-from-the-skillet taste
• Avoid microwaving at full power, which can make the gnocchi rubbery

Save

Some recipes are just meant to be simple, and this one proves that straightforward ingredients prepared with care can be the most satisfying of all.

Recipe FAQs

→ How do I cook the gnocchi properly?

Boil the gnocchi in salted water until they float to the surface, usually 2-3 minutes. Drain gently to avoid breaking.

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

Yes, store-bought basil pesto works well, but homemade pesto can enhance freshness and flavor.

→ What type of cheese complements this dish?

Freshly grated Parmesan adds a rich, salty finish that balances the pesto and spinach perfectly.

→ Can I add protein to this meal?

Grilled chicken or sautéed mushrooms are excellent additions for extra protein and texture.

→ What is the best way to wilt the spinach?

Sauté fresh baby spinach in olive oil over medium heat for 1-2 minutes until just wilted to preserve color and nutrients.