Go Back

Spinach Pesto Gnocchi

A quick and delicious weeknight dinner featuring potato gnocchi tossed in a vibrant spinach-basil pesto.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package potato gnocchi Store-bought for convenience
  • 4 cups fresh baby spinach Can use frozen if squeezed dry
  • 1 cup fresh basil leaves Essential for flavor
  • 1/2 cup walnuts Can substitute with pine nuts or skip
  • 1/2 cup grated parmesan cheese Add more for topping
  • 2 cloves garlic Avoid using too much to prevent strong flavor
  • 1 splash cream To make the sauce glossy
Optional Extras
  • 1 cup peas Frozen peas can be added during cooking
  • 1 splash olive oil For blending the pesto
  • 1 splash lemon juice For added brightness
  • Red pepper flakes, lemon zest, extra olive oil For serving, add as desired

Method
 

Make the Pesto
  1. In a food processor, combine spinach, basil, walnuts, parmesan, garlic, a pinch of salt, and olive oil.
  2. Blend until smooth, adding more oil or water if necessary to achieve a thick consistency.
  3. Taste and adjust seasonings if necessary.
Cook the Gnocchi
  1. Bring a large pot of salted water to a boil.
  2. Add the potato gnocchi and cook until they float, about 2-3 minutes.
  3. Gently remove the gnocchi with a slotted spoon and set aside.
Combine and Serve
  1. In a skillet, add the pesto and a splash of cream, warming over medium heat.
  2. Add the cooked gnocchi to the skillet and toss gently to combine.
  3. Serve immediately with additional parmesan and optional toppings.

Notes

Store any leftover pesto in the fridge for up to a week. Gnocchi can be reheated with a little added liquid.