Spinach Pesto Gnocchi
A quick and delicious weeknight dinner featuring potato gnocchi tossed in a vibrant spinach-basil pesto.
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
Instructions
Make the Pesto
- 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.
Cook the Gnocchi
- 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.
Combine and Serve
- 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.
Notes
Store any leftover pesto in the fridge for up to a week. Gnocchi can be reheated with a little added liquid.