Green Pesto Gnocchi Spinach

My tiny apartment kitchen smelled like an Italian herb garden the first time I made this pesto from scratch. The food processor whirred away while my roommate leaned against the counter, asking if dinner was actually ready yet or if I was just making the house smell incredible on purpose.

I served this to my sister last winter when she was visiting, and she literally stopped talking mid-sentence after her first bite. She asked for the recipe before I'd even finished clearing the plates, which is basically the highest compliment she can pay anything that isnt chocolate cake.

Ingredients

• 500 g potato gnocchi: Store-bought works beautifully here, but if youve never made homemade gnocchi, that potato pillowy texture is worth the effort once
• Fresh basil leaves: The absolute star of the show, dont even think about dried basil here, it needs to be fresh and fragrant
• Pine nuts or walnuts: Pine nuts are traditional but walnuts give a lovely earthy note and wont break the bank quite as hard
• Parmesan cheese: Get the good stuff you grate yourself, the pre-grated stuff has anti-caking agents that mess with the pesto texture
• Garlic cloves: Two cloves gives you that aromatic punch without overwhelming the delicate basil flavor
• Extra-virgin olive oil: This binds everything together and adds that luxurious mouthfeel that makes pesto feel indulgent
• Baby spinach: Wilts down beautifully and adds a fresh element that balances the rich pesto perfectly

Instructions

Blend up that vibrant pesto:

Toss the basil, nuts, Parmesan, and garlic into your food processor and pulse until everything looks like fine confetti. With the motor humming, pour in that olive oil in a slow stream, watching it transform into this gorgeous green sauce, then season with salt, pepper, and that hit of lemon juice to brighten everything up.

Get your gnocchi going:

Bring a big pot of salted water to a rolling boil, drop in your gnocchi, and wait for them to pop up to the surface like little flotation devices. Fish them out with a slotted spoon but definitely save some of that starchy cooking water, its liquid gold for bringing your sauce together later.

Quickly wilt your spinach:

While the gnocchi bubbles away, heat some olive oil in your skillet and toss in the spinach, watching it collapse into soft green ribbons in just a minute or two.

Bring it all together:

Add those cooked gnocchi right into the skillet with your spinach, pour over all that glorious pesto, and splash in a bit of your reserved pasta water. Toss everything gently until the gnocchi are coated in this vibrant green sauce and looking absolutely irresistible.

Plate it up beautifully:

Divide among bowls, shower with extra Parmesan like youre a fancy Italian nonna, and finish with a generous grind of black pepper.

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This became my go-to comfort meal after a long day at work, something I could make on autopilot while decompressing from the world outside. Theres something deeply satisfying about standing over the stove, watching spinach wilt and gnocchi tumble around in that bright green sauce.

Making It Your Own

Sometimes I toss in roasted cherry tomatoes that burst and create these little pockets of sweetness throughout the dish. Other times, maybe if Im feeling fancy or have extra time, I might add some pan-seared shrimp or even grilled chicken for more protein.

Pesto Without Nuts

My neighbor developed a nut allergy last year, so I started experimenting with sunflower seeds in my pesto, and honestly, they give this lovely subtle flavor that works beautifully. You can also just skip the nuts altogether and still end up with something completely delicious.

Wine Pairings That Work

A crisp Pinot Grigio cuts through the richness of the pesto and complements the basil notes without overwhelming anything. Sometimes I just go with sparkling water and a squeeze of lemon, especially if Im cooking for a weeknight dinner.

• Make extra pesto and freeze it in ice cube trays for those nights you need dinner in five minutes
• If your sauce feels too thick, that pasta water is your best friend for loosening it up
• Leftovers actually reheat beautifully, though I rarely have any left over

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Some of my favorite memories have happened over bowls of this green-dotted comfort, conversations flowing as easily as the wine. Simple food, really, but sometimes those are the meals that stick with you longest.

Recipe FAQs

→ What type of gnocchi works best for this dish?

Both store-bought and homemade potato gnocchi work well, as long as they are tender and pillowy for proper texture.

→ Can I substitute pine nuts in the pesto?

Yes, walnuts make a great alternative to pine nuts, offering a slightly different but delicious flavor profile.

→ How do I avoid the pesto turning bitter?

Use fresh basil leaves and pulse ingredients gently in the processor. Adding lemon juice balances flavor and prevents bitterness.

→ What is the best way to sauté spinach for this dish?

Heat olive oil over medium heat and cook baby spinach just until wilted, about 1-2 minutes, to preserve color and nutrients.

→ How can I make this dish nut-free?

Omit pine nuts or substitute with seeds like sunflower seeds to keep the pesto creamy without nuts.

→ Can I prepare any parts ahead of time?

You can prepare the pesto in advance and store it refrigerated, but it's best to toss with freshly cooked gnocchi and spinach before serving.