Spinach Pesto Gnocchi always pops up in my brain on those wild “what’s for dinner” weeknights. You know how it goes, right? Staring at the fridge, wondering why Mondays taste so long. Takeout is tempting, but your wallet screams “don’t you dare!” Well, here’s the answer. This stuff is ridiculously quick, tastes fresh, and nobody will believe you made it in, what, 20 minutes? Umm, even if you did it half-asleep. No shame, friend, no shame at all.
Key Ingredients
Let’s talk about what you really need for this Spinach Pesto Gnocchi. And I mean the bare bones necessities, nothing fancy or hard to pronounce.
First up: store-bought potato gnocchi. Seriously, I tried homemade once, got gluey disaster. The packaged version is weeknight magic, it’s right there by the pasta at every grocery store.
Next, grab fresh baby spinach and basil. You can’t skip the basil, trust me, but don’t stress if it’s a little droopy from hanging in your fridge too long. I use a fat handful of walnuts instead of pine nuts (cheaper in my world) plus heaps of parmesan. Oh, and garlic. I once forgot the garlic, and…let’s never speak of that blandness again.
Last bit: a splash of cream. Not a river—just enough to smooth it out and make that sauce glossy. If you want to get wild, toss in some peas or a squeeze of bright lemon. Not traditional, but hey, you do you.
My kitchen advice? Don’t overcomplicate. If you’ve got these basics, you’re golden. 
Easy Spinach-Basil Pesto, Step-by-Step
Making pesto—from scratch—sounds kinda chef-y, right? But this spinach-basil version is a “throw it all in” blender situation. Here’s the deal. I toss the spinach, basil, walnuts, some grated parmesan, garlic, a pinch of salt, and a bit of olive oil all into my food processor (or, you know, that ancient blender from college). Then blitz it. If it gets stuck, add just a splash more oil or water. You want it thick but not dry.
Sometimes, pesto looks a bit rough around the edges (chunky, green chaos!)—but don’t panic. It’ll smooth out with a little cream. There’s no rule against licking the spoon, by the way. That’s what I do before dumping it in the cooked gnocchi. Fresh, vibrant…oddly emotional. Why does homemade pesto make me feel like I’ve accomplished something epic?
I did learn the hard way not to use LOADS of garlic or you’ll scare off everyone at work for two days, just being real. 
How To Make Speedy Pesto Gnocchi
Here’s the part that’ll get your friends texting you for the “secret.” It’s all about the order. Boil a huge pot of salted water. Dump in the gnocchi. Wait till they float (it happens fast, like a couple minutes). Lift them out—gently! I once mashed mine by mistake, ended up with potato pudding.
While those little pillows are cooking, warm a skillet. Splash in your pesto and a pour of cream. Let it bubble for thirty seconds or so. Then, dump in the gnocchi and stir, like you mean it. Top with extra parm. Done.
I’m forever tossing in a handful of frozen peas at this stage too (old habits). The sauce clings beautifully, it’s luscious. People honestly think you spent hours. I keep telling them it’s not even a recipe. More like a lazy weeknight hack.
Go wild with toppings if you want though—a drizzle of peppery olive oil, lemon zest, chili flakes. Just saying, sometimes the smallest extras make it taste like five-star restaurant fare.
“This super creamy Spinach Pesto Gnocchi saved my Tuesday! My kids inhaled it—no joke. Will make it again, probably every week.” — Jen D.
More Pesto Pasta Dinners
Let’s be honest, pesto and pasta are soulmates. I go back to Spinach Pesto Gnocchi constantly, but there are plenty of other combos if you want to shake things up a bit. Sometimes I swap gnocchi for penne or rotini—just to confuse my family, ha! Or, if you’re feeling bold, try mixing in sun-dried tomatoes or roasted red peppers for a sweet twist.
If you’re feeding a crowd (or just yourself on a seriously hungry night) throw in some rotisserie chicken or crispy bacon. I once mixed pesto with a little ricotta and spread it on lasagna noodles—wild, I know—but it was a hit. Leftovers? Pesto pasta salads exist for a reason. I’ve eaten it cold straight from the fridge and, not gonna lie, kinda loved it.
Don’t forget, any green can join the pesto party. I’ve used arugula, kale (super trendy, right?), and even some parsley with a squeeze of fresh lemon. So, if fridge clean-out night arrives, just improvise with what’s laying around.
Commonly Asked Questions
Can you make Spinach Pesto Gnocchi ahead of time?
Totally. Pesto keeps in the fridge for a few days, and gnocchi reheats surprisingly well if you add a splash of water or cream.
Is it okay to use frozen spinach?
Yep, but squeeze the heck out of it so it’s not watery. It won’t be quite as vibrant, but hey, nobody’s judging.
What if I don’t have walnuts or pine nuts?
No problem—try almonds or just skip the nuts. It still works, trust me.
Can I make it dairy-free?
Sure thing. Swap cream for coconut milk and use nutritional yeast instead of parmesan. I do this when my vegan pals come by.
What can I serve with Spinach Pesto Gnocchi?
- Add a simple garden salad
- Crusty bread for scooping
- Roasted veggies like zucchini or peppers
- Maybe a glass of crisp white wine, if you’re feeling it
Weeknight Dinners Just Got Way Better
I hope you try this Spinach Pesto Gnocchi soon and see how shockingly easy it is. There’s really no reason dinner should make you sweat. With a handful of affordable ingredients and a blender, you’re halfway to cozy, happy food. If you’re craving more inspo, I love the ideas on Easy Spinach Pesto Gnocchi With Burrata | The Modern Proper and The Best Stress Free Easy Weeknight Spinach Pesto Gnocchi- for more creative riffs. Don’t wait for a fancy excuse to make this—tonight is perfect.
Spinach Pesto Gnocchi
Ingredients
Method
- In a food processor, combine spinach, basil, walnuts, parmesan, garlic, a pinch of salt, and olive oil.
- Blend until smooth, adding more oil or water if necessary to achieve a thick consistency.
- Taste and adjust seasonings if necessary.
- Bring a large pot of salted water to a boil.
- Add the potato gnocchi and cook until they float, about 2-3 minutes.
- Gently remove the gnocchi with a slotted spoon and set aside.
- In a skillet, add the pesto and a splash of cream, warming over medium heat.
- Add the cooked gnocchi to the skillet and toss gently to combine.
- Serve immediately with additional parmesan and optional toppings.
