Pesto Gnocchi Spinach Parmesan

There was this rainy Tuesday last spring when my refrigerator was practically empty, except for a package of gnocchi I'd bought on impulse and a jar of pesto shoved in the door. Something about the dreary weather made me crave comfort food, but I didn't want anything heavy. That impulsive dinner turned into one of those happy accidents that completely changes your weeknight cooking rotation.

I made this for my sister when she was recovering from surgery and too tired to cook much. She took one bite and actually got quiet, which never happens, then asked if I could leave the leftovers in her fridge. Now it's her go-to request whenever I come over.

Ingredients

• Potato Gnocchi: Fresh gnocchi cooks up more tender than shelf-stable varieties, though either works beautifully
• Basil Pesto: Homemade pesto transforms this dish, but a good quality store-bought version keeps it weeknight friendly
• Baby Spinach: The delicate leaves wilt perfectly into the gnocchi, adding color without overpowering the pesto
• Parmesan Cheese: freshly grated makes all the difference here, melting into the sauce and creating those salty, nutty pockets
• Olive Oil: A good extra virgin olive oil helps the spinach wilt and adds a fruity backbone to the dish

Instructions

Boil the Gnocchi:

Drop those pillowy dumplings into salted water and watch them float to the top like little clouds

Wilt the Spinach:

Let the spinach collapse in the olive oil until it's just softened, still bright and vibrant

Combine Everything:

Toss the cooked gnocchi with the spinach, then fold in the pesto until every piece is coated in that gorgeous green sauce

Finish with Cheese:

Shower everything with Parmesan while it's still hot so it melts into all the crevices

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This recipe has saved me more times than I can count, especially when friends drop by unexpectedly. There's something almost magical about how something so simple can make people feel so cared for.

Making It Your Own

I've learned that the best pesto has a bright, fresh flavor that doesn't need much else. Sometimes I'll add a squeeze of lemon juice to cut through the richness, especially if the pesto is particularly oily.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the creamy pesto beautifully. I also love serving this with a simple side salad dressed with lemon vinaigrette to balance the richness.

Make Ahead Wisdom

This dish actually reheats surprisingly well, though the spinach will lose some of its vibrancy. I've learned to slightly undercook the spinach when making it ahead, so it doesn't become too soft after reheating.

• Store everything in an airtight container for up to three days
• Reheat gently with a splash of water to loosen the sauce
• Bring to room temperature before reheating for even heating

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Sometimes the simplest recipes are the ones that become part of who you are in the kitchen. This pesto gnocchi is one of those dishes that feels like coming home.

Recipe FAQs

→ How do I cook gnocchi properly?

Boil gnocchi in salted water until they float to the surface, usually 2-3 minutes. Drain gently to avoid breaking them.

→ Can I use store-bought pesto?

Yes, store-bought basil pesto works well, but homemade adds a fresher, more vibrant flavor.

→ What is the best way to sauté spinach?

Heat olive oil in a skillet over medium heat, add fresh spinach, and cook 1-2 minutes until just wilted to retain bright color and flavor.

→ How can I add protein to this dish?

Consider adding grilled chicken or sautéed mushrooms to boost protein while complementing the flavors.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or sparkling water with lemon pairs nicely with the fresh, herby elements of the dish.