Pesto Gnocchi Spinach Parmesan (Printable)
Tender potato gnocchi combined with basil pesto, fresh spinach, and Parmesan cheese for a flavorful Italian main.
# What You Need:
→ Gnocchi
01 - 1.1 lb potato gnocchi, fresh or packaged
→ Pesto
02 - ½ cup basil pesto (store-bought or homemade)
→ Vegetables
03 - 4 cups fresh baby spinach
→ Cheese
04 - ½ cup freshly grated Parmesan cheese, plus extra for serving
→ Pantry & Seasoning
05 - 2 tbsp olive oil
06 - Freshly ground black pepper, to taste
07 - Salt, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions or until the gnocchi float to the surface (about 2–3 minutes). Drain and set aside.
02 - In a large skillet, heat the olive oil over medium heat. Add the spinach and sauté for 1–2 minutes until just wilted.
03 - Add the drained gnocchi to the skillet. Toss gently to combine with the spinach.
04 - Remove from heat. Stir in the basil pesto, ensuring the gnocchi and spinach are well coated.
05 - Sprinkle with grated Parmesan cheese and season with freshly ground black pepper. Toss gently to combine.
06 - Serve immediately, garnished with extra Parmesan if desired.
# Expert Tips:
01 -
- Its incredibly fast, perfect for those nights when takeout feels easier but you still want something homemade
- The combination of creamy pesto and tender gnocchi feels like restaurant quality without any fancy techniques
02 -
- Reserve about a half cup of pasta water before draining the gnocchi, it helps create a silkier sauce if the pesto feels too thick
- Add the pesto off the heat to preserve the fresh basil flavor and keep the sauce from separating
03 -
- Don't overcrowd the pan when sautéing the spinach, work in batches if needed so it wilts rather than steams
- Grate your Parmesan fresh, pre-grated cheese has anti-caking agents that prevent proper melting