Pesto Gnocchi Spinach Parmesan (Printer-friendly)
Soft gnocchi combined with basil pesto, spinach, and Parmesan delivers a quick, comforting Italian-inspired dish.
# What you'll need:
→ Gnocchi
01 - 1.1 lb potato gnocchi, store-bought or homemade
→ Vegetables
02 - 5 oz baby spinach, washed and dried
03 - 2 cloves garlic, finely minced
→ Pesto
04 - ⅓ cup basil pesto, store-bought or homemade
→ Cheese
05 - ½ cup freshly grated Parmesan cheese, plus extra for serving
→ Pantry
06 - 2 tbsp olive oil
07 - Salt and freshly ground black pepper, to taste
# Method:
01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually 2–3 minutes, until they float. Drain and set aside.
02 - While the gnocchi cook, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
03 - Add the spinach and cook, stirring, until just wilted, about 1–2 minutes.
04 - Add the drained gnocchi to the skillet. Toss gently to combine with the spinach and garlic.
05 - Remove the skillet from heat. Stir in the basil pesto and half of the Parmesan cheese, mixing until the gnocchi are well coated and everything is heated through. Season with salt and black pepper to taste.
06 - Serve immediately, garnished with the remaining Parmesan cheese.
# Expert Tips:
01 -
- It comes together in under 30 minutes but tastes like something that simmered all afternoon
- The way the pesto clings to each pillowy gnocchi is basically comfort food magic
02 -
- Don't rinse the cooked gnocchi—the starch on the surface helps the pesto cling to every piece
- Remove the pan from heat before adding pesto, or the cheese can separate and turn oily
03 -
- Save a mug of the gnocchi cooking water before draining—a splash helps emulsify the pesto into a silkier sauce
- Room temperature pesto incorporates more smoothly than cold straight from the fridge