Pesto Gnocchi Spinach Parmesan

The first time I made this, my apartment smelled like an Italian grandmother's kitchen for days. My roommate kept wandering in, asking if I was secretly hiding a nonna in my bedroom. The scent of basil and garlic hitting warm olive oil is something that makes people instantly hungry, regardless of the time of day.

I once served this to a friend who claimed she hated spinach. She texted me the next morning asking for the recipe and confessed she'd eaten the leftovers cold at midnight standing in her kitchen. That's when I knew this wasn't just dinner—it was the kind of food that quietly converts people.

Ingredients

• 500 g potato gnocchi: Store-bought works beautifully here, but if you've got homemade ones, even better. Look for ones that feel dense and slightly tacky, not dusty or dry.
• 150 g baby spinach: Baby spinach is tender enough that it wilts beautifully without becoming slimy. The moisture it releases also helps create a silky sauce.
• 2 cloves garlic, finely minced: Don't chop these too roughly. You want them to disappear into the dish, not create little bursts of intense garlic heat.
• 75 g basil pesto: Homemade is a revelation, but a good jarred pesto works perfectly. Just taste it first—some brands need a pinch of salt or squeeze of lemon.
• 50 g freshly grated Parmesan: Buy a wedge and grate it yourself. Pre-grated cheese has anti-caking agents that keep it from melting properly.
• 2 tbsp olive oil: This forms the base that carries all the flavors together. Don't skimp—good olive oil makes simple ingredients sing.
• Salt and freshly ground black pepper: The pesto and Parmesan are already salty, so taste before adding much. Fresh pepper adds a little warmth at the end.

Instructions

Get your water boiling first:

Bring a large pot of salted water to a rolling boil while you prep everything else. The gnocchi cooks so fast that you'll want everything else ready to go.

Cook the gnocchi until it floats:

Add the gnocchi and wait for those little pillows to bob to the surface, usually just 2 to 3 minutes. Have your colander ready in the sink because this happens fast.

Sauté the garlic briefly:

While the gnocchi cooks, heat your olive oil in a large skillet over medium heat. Add the minced garlic and let it sizzle for just 30 seconds—you want it fragrant, not browned or bitter.

Wilt the spinach:

Toss in the baby spinach and stir. It'll look like a mountain at first, then collapse into a silky tangle within 1 to 2 minutes. Don't overcook it—just until it's surrendered its structure.

Bring it all together:

Add the drained gnocchi to the skillet. Remove from heat immediately, then stir in the pesto and half the Parmesan. The residual heat is enough to meld everything without risking separation.

Season and serve instantly:

Taste and adjust with salt and pepper if needed. Serve right away while the gnocchi is still pillowy, topped with the remaining Parmesan and maybe a drizzle of good olive oil.

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This became my go-to emergency dinner during grad school when friends dropped by unannounced. I once quadrupled the recipe for a potluck, cooking it in the biggest stock pot I owned. The host later told me people were literally hovering around the serving spoon, waiting for seconds.

Making It Your Own

I've discovered this recipe is remarkably forgiving. Sometimes I add a handful of cherry tomatoes when I sauté the garlic, letting them burst and release their juices into the oil. Other times I've tossed in some toasted walnuts for crunch. The beauty is that the base flavors—garlic, spinach, pesto—are strong enough to carry additions without losing their soul.

What To Serve With It

This is substantial enough to stand alone, especially with the extra Parmesan on top. But a crisp green salad with a bright vinaigrette cuts through the richness beautifully. If I'm serving it to friends, I'll put out some crusty bread to soak up any pesto clinging to the sides of the serving bowl—waste not, want not.

Storing And Reheating

Honestly, this rarely makes it to leftovers in my house. But when it does, I've learned that the gnocchi absorbs all that pesto flavor overnight. Reheat it gently with a splash of water, covered, to restore some of the pillowy texture. The spinach might darken a bit, but the flavors actually deepen.

• This dish doesn't freeze well—the gnocchi texture becomes mealy
• If you're prepping ahead, keep the pesto separate and toss just before serving
• A squeeze of fresh lemon wakes up leftovers beautifully

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There's something deeply satisfying about a dish this fast tasting this considered. It's the kind of meal that makes you feel like you've properly fed yourself, even on a Tuesday night when cooking was the last thing you wanted to do.

Recipe FAQs

→ How do I cook gnocchi perfectly?

Boil salted water, add gnocchi, and cook until they float to the surface, typically 2-3 minutes, then drain immediately.

→ Can I substitute the spinach with other greens?

Yes, baby kale or arugula work well as alternatives, adjusting cooking times slightly to wilt them properly.

→ What is the best way to incorporate pesto?

Stir pesto into the warm gnocchi off the heat to preserve its fresh basil flavor and coat evenly.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to two days and reheat gently to maintain texture.

→ Can this dish be made vegan?

Yes, substitute vegan pesto and cheese alternatives to keep the creamy, rich elements while avoiding animal products.