Pesto Gnocchi with Spinach Parmesan (Print version)

Soft potato gnocchi blended with basil pesto, wilted spinach, and nutty Parmesan cheese.

# What you'll 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

# Method:

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 advice:

01 -
  • The entire dish comes together in under 30 minutes, making it perfect for those evenings when you need comfort food fast
  • Its the kind of meal that tastes like you spent hours simmering sauce, but the secret is just good ingredients and barely any work
  • The combination of creamy gnocchi, bright pesto, and earthy spinach hits every craving in one bite
02 -
  • Overcooking gnocchi is the quickest way to ruin this dish, the moment they float theyre done
  • Pesto loses its bright green color and fresh flavor if cooked too long, always add it off the heat
  • Drying your spinach thoroughly prevents the dish from becoming watery, excess moisture dilutes all those beautiful flavors
03 -
  • Reserve a splash of pasta water before draining, it helps bind the sauce to the gnocchi if the mixture seems too dry
  • Room temperature pesto incorporates more smoothly than cold from the fridge, give it ten minutes before using
  • Use a microplane or fine grater for the Parmesan so it melts instantly into the warm gnocchi

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