Green Pesto Gnocchi Spinach (Printable Version)
Tender potato gnocchi with bright basil pesto and wilted spinach, delivering a fresh, savory combination.
# Ingredient List:
→ Gnocchi
01 - 1 lb potato gnocchi (store-bought or homemade)
→ Pesto Sauce
02 - 2 cups loosely packed fresh basil leaves
03 - 1/4 cup pine nuts (or walnuts as a substitute)
04 - 1/2 cup grated Parmesan cheese
05 - 2 garlic cloves
06 - 1/2 cup extra-virgin olive oil
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
09 - Juice of 1/2 lemon
→ Spinach
10 - 5 oz baby spinach
11 - 1 tbsp olive oil
→ To Serve
12 - Extra grated Parmesan cheese
13 - Freshly ground black pepper
# Step-by-Step Instructions:
01 - Combine basil leaves, pine nuts, Parmesan, and garlic in a food processor. Pulse until finely chopped. With motor running, slowly drizzle in olive oil. Add salt, pepper, and lemon juice, blend until smooth. Adjust seasoning to taste.
02 - Bring large pot of salted water to boil. Add gnocchi and cook until they float to surface, 2–3 minutes. Drain, reserving 1/4 cup cooking water.
03 - Heat 1 tbsp olive oil in large skillet over medium heat. Add spinach and sauté 1–2 minutes until just wilted.
04 - Add drained gnocchi to skillet with spinach. Pour in pesto and splash of reserved cooking water, tossing gently to coat evenly.
05 - Divide among plates and top with extra Parmesan and grind of black pepper.
# Tips from hearthlykitchen:
01 -
- It comes together in under 30 minutes but tastes like you spent forever
- The pesto sauce transforms simple gnocchi into restaurant-quality comfort food
02 -
- Reserving pasta water is the secret to silky pesto that actually clings to the gnocchi
- Over-blending basil can make it taste bitter, pulse just until combined
03 -
- Toasting the pine nuts first is non-negotiable, raw ones taste waxy and bland
- Room temperature ingredients help the pesto emulsify properly