Pesto Gnocchi with Spinach Parmesan (Printable)
Tender gnocchi combined with basil pesto, fresh spinach, and Parmesan cheese for a quick Italian-inspired dish.
# What You Need:
→ Gnocchi
01 - 1.1 lb potato gnocchi, fresh or packaged
→ Pesto
02 - 1/2 cup basil pesto (store-bought or homemade)
→ Vegetables
03 - 4 cups fresh baby spinach
→ Cheese
04 - 1/2 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 Suggestions:
01 -
- It comes together in under 30 minutes but tastes like something from a proper Italian restaurant
- The ingredients are pantry staples that can be swapped based on whats in your fridge
02 -
- Adding pesto to high heat makes it separate and turn an unappetizing brownish color
- Reserve about 1/4 cup of the gnocchi cooking water before draining to loosen the sauce if it seems too thick
03 -
- If your gnocchi starts sticking together in the boiling water, gently stir with a wooden spoon to separate them
- Room temperature pesto blends more smoothly than cold pesto straight from the refrigerator