Pesto Gnocchi Spinach Parmesan (Printable)
Soft potato gnocchi mixed with basil pesto, wilted spinach, and Parmesan cheese for a flavorful Italian main.
# What You 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
# Directions:
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 texture contrast pillowy gnocchi against crisp spinach creates something genuinely special
02 -
- Don't overcook the gnocchi or they'll turn gummy the floating test is your best friend here
- Removing the skillet from heat before adding pesto prevents the basil from turning bitter
03 -
- Homemade pesto transforms this entirely if you have the time and basil
- Reserve a quarter cup of pasta water before draining it's saved many dishes from dryness