Green Pesto Gnocchi Spinach

The first time I made fresh pesto, my tiny kitchen smelled like an Italian herb garden for days. I was shocked that something so vibrant could come together in minutes. Now this green gnocchi is my weeknight superhero, turning basic ingredients into something that feels like a hug.

Last Tuesday my roommate walked in mid-sauté and immediately asked what smelled so incredible. We ended up eating straight from the skillet, standing over the stove, too hungry to bother with plates. Sometimes the best meals are the ones you cannot wait to sit down for.

Ingredients

• 500 g potato gnocchi: Store-bought works perfectly here, just look for ones that feel dense and not too spongy
• 60 g fresh basil leaves: The fresher the better, wilted basil makes a muddy-tasting pesto
• 40 g pine nuts: Toast them in a dry pan for 2 minutes first to bring out their buttery flavor
• 60 g grated Parmesan: Use a microplane if you have one, finer shreds melt into the sauce beautifully
• 2 garlic cloves: Fresh ones, not the pre-minced stuff which can taste bitter and metallic
• 120 ml extra-virgin olive oil: This is not the time to be frugal, good oil makes all the difference
• 150 g baby spinach: It looks like a mountain going in but wilts down to almost nothing

Instructions

Make the pesto magic:

Throw basil, pine nuts, Parmesan, and garlic into your food processor and pulse until everything is finely chopped. With the motor running, pour in that olive oil in a slow, steady stream and watch it transform into a vibrant green sauce. Season with salt, pepper, and lemon juice, then taste and adjust until it sings.

Cook the gnocchi:

Bring a large pot of salted water to boil and drop in the gnocchi. Wait for them to float to the surface, about 2 to 3 minutes, then scoop them out with a slotted spoon but save some of that starchy cooking water first.

Wilt the spinach:

While the gnocchi cooks, heat a tablespoon of olive oil in a big skillet over medium heat. Toss in the spinach and stir for just a minute or two until it collapses into silky green ribbons.

Bring it all together:

Add those cooked gnocchi right into the skillet with the spinach. Pour in your fresh pesto and a splash of the reserved cooking water, tossing gently until everything is coated in that gorgeous green sauce.

Finish and serve:

Divide among warm bowls and shower with extra Parmesan and black pepper. The steam that rises up when you first dig in carries the most incredible basil perfume.

Save to Pinterest

This recipe became a staple during my first year of teaching when I needed something fast but still nourishing. Now it is the meal I make when friends need comfort, and somehow it always does the trick.

Make It Your Own

Sometimes I throw in roasted cherry tomatoes right at the end, their sweetness cutting through the rich pesto. Other times a handful of arugula joins the spinach for a peppery kick.

Pairing Suggestions

A crisp white wine like Pinot Grigio cuts through the creamy sauce perfectly. On busy weeknights, sparkling water with a squeeze of lemon feels just right.

Storage and Make-Ahead Tips

The pesto keeps beautifully in the fridge for up to a week, stored in a jar with a thin layer of olive oil on top to prevent browning. I often double the batch and freeze half in ice cube trays for those nights when cooking feels impossible.

• Gnocchi does not reheat well, so eat it all fresh
• If you have leftovers, try pan-frying them the next morning for breakfast
• Never microwave pesto or it loses that bright fresh flavor

Save to Pinterest

There is something deeply satisfying about a meal that looks so impressive but comes together this easily. Enjoy every bite.

Recipe Questions & Answers

→ What is the best way to cook gnocchi?

Bring a large pot of salted water to a boil, add the gnocchi, and cook until they float to the surface, usually 2–3 minutes. Then drain and use immediately for best texture.

→ How can I make the pesto sauce?

Combine fresh basil, pine nuts, grated Parmesan, garlic, olive oil, salt, pepper, and lemon juice in a food processor. Blend until smooth and adjust seasoning to taste.

→ Can I substitute pine nuts in the pesto?

Yes, walnuts or sunflower seeds can be used as substitutes for pine nuts to vary flavor or accommodate allergies.

→ How should spinach be prepared for this dish?

Sauté baby spinach quickly in olive oil over medium heat for 1–2 minutes until just wilted to retain its vibrant color and fresh taste.

→ What are some serving suggestions?

Top with extra grated Parmesan and freshly ground black pepper. Pair with a crisp white wine or sparkling water with lemon for a refreshing complement.

→ Are there options for dietary restrictions?

Use gluten-free gnocchi and dairy-free Parmesan alternatives to accommodate dietary needs. Always verify ingredient labels.