Pin it This dish features tender potato gnocchi cooked until they float, then gently combined with sautéed garlic and fresh baby spinach. The warm gnocchi are tossed with fragrant basil pesto and freshly grated Parmesan cheese, creating a harmonious blend of creamy, herby, and nutty flavors. Ready in under 30 minutes, it's a comforting Italian-inspired main that balances fresh greens with rich cheese and aromatic pesto. Ideal for a quick, satisfying meal with minimal fuss.
The basil hit me first—that unmistakable summer smell that takes you straight to an Italian grandmother's kitchen, or at least that's what I told myself the first time I threw this together on a Tuesday evening. I'd bought pesto on impulse, knowing nothing about what makes it good, but something about the bright green jar felt promising. Now it's become my emergency dinner secret, the thing I make when I want people to think I tried harder than I actually did.
My sister was visiting during that particularly chaotic month when work was consuming everything, and I served this thinking she'd be polite about my quick attempt. She took three bites, set down her fork, and asked for the recipe because she couldn't believe something this simple tasted this complete. Now she makes it for her kids, who call it the green pasta and actually ask for seconds.
Ingredients
- 500 g potato gnocchi: Store-bought works beautifully here, but if you've ever made homemade, you already know the difference is subtle for a dish like this
- 150 g baby spinach: Fresh is non-negotiable frozen spinach turns watery and sad when you try to wilt it in hot pasta
- 2 cloves garlic: Minced finely so it disperses evenly through the dish without any harsh bites
- 75 g basil pesto: Good quality matters here since it's doing most of the flavor heavy lifting
- 50 g freshly grated Parmesan: Buy it whole and grate it yourself the pre-grated stuff never melts the same way
- 2 tbsp olive oil: Creates a silky base for the garlic to bloom in without burning
Instructions
- Cook the gnocchi:
- Bring a large pot of salted water to boil and add gnocchi, cooking just 2-3 minutes until they float like little pillows to the surface.
- Prepare the garlic:
- Heat olive oil in a large skillet over medium heat, adding minced garlic and letting it sizzle for 30 seconds until your kitchen starts smelling incredible.
- Wilt the spinach:
- Add spinach to the skillet and stir gently as it collapses, just 1-2 minutes until it's tender but still bright green.
- Combine everything:
- Add drained gnocchi to the skillet, tossing gently so every piece gets coated in that garlic-infused oil.
- Add the sauce:
- Remove from heat and stir in pesto with half the Parmesan, mixing until the gnocchi turn that gorgeous bright green and everything looks glossy and inviting.
Pin it This became the meal I made for myself during that first year living alone, when cooking for one felt strange and unnecessary. Now it's the first thing I think of when someone says they don't know what to cook, because it transformed my relationship with easy meals and what they can become.
Make It Your Own
The beauty here is in how easily it adapts to whatever you have on hand or whatever mood you're in. Sometimes I add extra vegetables, sometimes I keep it simple, and it works every time.
Timing Is Everything
I've learned to have the pesto measured and ready before I even start the water boiling. Those few seconds of preparation make the difference between a seamless experience and a frantic one.
Perfecting The Finish
The final Parmesan isn't just garnish—it's essential for that salty, nutty finish that pulls everything together. I always keep a bit extra on the table because everyone adds more anyway.
- Serve it immediately while the gnocchi are still pillowy and hot
- A splash of pasta water can loosen things up if it gets too thick
- Keep some extra lemon handy for a bright acid kick if needed
Pin it This is the kind of meal that makes you feel like you can actually cook, even on nights when you're not sure you can. That's worth more than any technique.
Recipe FAQs
- → How do I know when the gnocchi are cooked?
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Gnocchi are done cooking when they float to the surface of boiling, salted water, usually within 2–3 minutes.
- → Can I use store-bought pesto for this dish?
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Yes, store-bought basil pesto works well, but homemade pesto can add fresher, richer flavors.
- → What can I substitute for baby spinach?
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Baby kale or arugula can be used as alternatives to spinach; just wilt them briefly in the pan.
- → How can I make this dairy-free?
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Use vegan pesto and dairy-free cheese alternatives to maintain the creamy and herby elements without milk.
- → Should I toast pine nuts for extra flavor?
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Toasted pine nuts add a lovely crunch and enhance the nuttiness of the pesto when sprinkled as a topping.
