Description
This Spinach Pesto Gnocchi features tender gnocchi tossed in a vibrant spinach and basil pesto, making it a quick and delicious meal perfect for any occasion. Easy to prepare and packed with flavor, it’s a delightful dish that can be enjoyed any night of the week.
Ingredients
Scale
- 1 pound gnocchi (store-bought or homemade)
- 2 cups fresh spinach leaves, packed
- 1/2 cup fresh basil leaves, packed
- 1/4 cup pine nuts (or walnuts for a twist)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional, for brightness)
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Freshly grated Parmesan cheese for serving
- Fresh basil leaves for garnish
Instructions
- In a food processor, combine the fresh spinach leaves, basil leaves, pine nuts, grated Parmesan cheese, and minced garlic. Pulse a few times until the mixture is coarsely chopped.
- With the food processor running, slowly drizzle in the extra virgin olive oil. This will help emulsify the pesto and create a smooth consistency. Stop to scrape down the sides of the bowl as needed.
- Once the pesto is smooth, taste it and season with salt and pepper. If you want a little extra zing, add the lemon juice and red pepper flakes. Pulse again to combine.
- Transfer the pesto to a bowl and set it aside. You can also store it in an airtight container in the fridge if youre making it ahead of time.
- Bring a large pot of salted water to a boil. The salt is essential as it flavors the gnocchi while cooking.
- Once the water is boiling, add the gnocchi. Stir gently to prevent them from sticking together.
- Cook the gnocchi according to the package instructions, usually about 2-3 minutes, or until they float to the surface. This indicates they are done!
- Using a slotted spoon, carefully remove the gnocchi from the pot and transfer them to a large bowl. If you prefer, you can also drain them in a colander.
- At this point, you can toss the gnocchi with a little olive oil to prevent them from sticking together while you prepare the next steps.
- In a large skillet, heat a tablespoon of olive oil over medium heat. This will help to warm the gnocchi and give them a little crispiness.
- Add the cooked gnocchi to the skillet and sauté for about 2-3 minutes, stirring gently to ensure they dont break apart. You want them to get a nice golden color on the outside.
- Once the gnocchi are slightly crispy, reduce the heat to low and add the spinach pesto. Stir gently to coat the gnocchi evenly with the pesto. If the pesto is too thick, you can add a splash of pasta water to loosen it up.
- Cook for an additional 1-2 minutes, just until everything is heated through. Be careful not to overcook the gnocchi, as they can become mushy.
- Transfer the gnocchi and pesto mixture to a serving platter or individual bowls.
- Top with freshly grated Parmesan cheese and garnish with fresh basil leaves for a pop of color and flavor.
- If you like a little heat, sprinkle some extra red pepper flakes on top.
- Serve immediately while its warm and enjoy the delightful flavors of your homemade spinach pesto gnocchi!
Notes
- Feel free to substitute walnuts for pine nuts if you prefer a different flavor.
- The pesto can be made ahead of time and stored in the refrigerator for up to a week.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes