Spinach Pesto Gnocchi

The first time I made this Spinach Pesto Gnocchi, I wasn’t sure what to expect. I love traditional basil pesto, and I adore pillowy gnocchi, but combining them with spinach felt like a bit of a gamble. Would the spinach overpower everything? Would it be bland? Let me tell you, any doubts vanished the moment I took the first bite. The pesto was unbelievably vibrant, both in color and flavor – a beautiful, deep green sauce clinging perfectly to each tender gnocchi. The spinach added an earthy freshness that balanced the richness of the Parmesan and pine nuts, without masking their classic pesto character. My family, usually hesitant about overly “green” dishes, devoured it. My youngest, typically a picky eater, asked for seconds, calling them “hulk dumplings”! It was creamy, satisfying, incredibly flavorful, and surprisingly quick to whip up on a busy weeknight. Since then, it’s become a firm favorite in our household, a go-to recipe when we want something comforting yet refreshingly different. It feels sophisticated enough for guests but is easy enough for a Tuesday night. The vibrant green sauce is visually stunning, and the combination of soft gnocchi and creamy, nutty pesto is simply divine. It’s a dish that proves healthy ingredients can create incredibly indulgent and satisfying meals.

Ingredients

Here’s what you’ll need to create this delightful Spinach Pesto Gnocchi:

For the Spinach Pesto:

• Fresh Baby Spinach: 5 oz (about 5 packed cups) – The tender leaves provide a vibrant color and earthy base for the pesto.
• Fresh Basil Leaves: 1 cup, packed – Adds the classic, aromatic pesto fragrance and flavor.
• Pine Nuts: ½ cup – Toasted lightly to bring out their nutty flavor (can substitute walnuts or almonds).
• Garlic: 2-3 cloves, peeled – Adjust to your preference for garlic intensity. Provides a pungent kick.
• Parmesan Cheese: ½ cup, freshly grated – Adds salty, umami depth and helps emulsify the pesto. Use good quality cheese for the best flavor.
• Extra Virgin Olive Oil: ½ cup, plus more if needed – The vehicle for the sauce, adding richness and fruity notes. Use a quality oil.
• Lemon Juice: 1 tablespoon, fresh – Brightens the flavors and cuts through the richness.
• Salt: ½ teaspoon, or to taste – Enhances all the flavors.
• Black Pepper: ¼ teaspoon, freshly ground, or to taste – Adds a touch of warmth.

For the Gnocchi Dish:

• Potato Gnocchi: 1 lb (500g), store-bought or homemade – These pillowy potato dumplings are the perfect vessel for the pesto.
• Butter or Olive Oil: 1 tablespoon – For sautéing the gnocchi after boiling (optional, but recommended for texture).
• Reserved Pasta Water: ½ cup – The starchy water helps create a creamy sauce that clings to the gnocchi.
• Optional Cream or Milk: ¼ cup – For an extra creamy sauce consistency (heavy cream, half-and-half, or even whole milk).
• Garnish (Optional): Extra grated Parmesan cheese, toasted pine nuts, red pepper flakes, fresh basil leaves.

Instructions

Follow these steps to create your delicious Spinach Pesto Gnocchi:

Part 1: Making the Spinach Pesto

1. Toast the Pine Nuts (Optional but Recommended): Place the pine nuts in a dry skillet over medium-low heat. Toast, shaking the pan frequently, for 3-5 minutes, or until lightly golden and fragrant. Be careful not to burn them. Remove from heat immediately and let cool slightly. This step significantly enhances their flavor.
2. Prepare the Greens: If your spinach isn’t pre-washed, wash it thoroughly and dry it well. Excess water can make the pesto watery. Ensure basil leaves are also washed and dried.
3. Combine Ingredients in Food Processor: Add the fresh baby spinach, fresh basil leaves, toasted pine nuts, peeled garlic cloves, and freshly grated Parmesan cheese to the bowl of a food processor.
4. Pulse Initial Ingredients: Pulse the mixture several times until the ingredients are roughly chopped and combined. Scrape down the sides of the bowl as needed.
5. Stream in Olive Oil: With the food processor running on low speed, slowly stream in the extra virgin olive oil until the pesto is smooth and emulsified. If the pesto seems too thick, you can add a little more olive oil or a tablespoon of water.
6. Add Lemon Juice and Seasoning: Turn off the food processor. Add the fresh lemon juice, salt, and freshly ground black pepper. Pulse a few more times to combine everything thoroughly.
7. Taste and Adjust: Taste the pesto. Adjust seasoning if necessary – more salt, pepper, lemon juice, or even garlic, depending on your preference. Set the pesto aside. Note: Pesto can be made ahead and stored in an airtight container in the refrigerator (see tips/FAQ).

Part 2: Cooking the Gnocchi and Assembling the Dish

1. Boil Water: Bring a large pot of generously salted water to a rolling boil. Adding salt to the water seasons the gnocchi as they cook.
2. Cook the Gnocchi: Add the gnocchi to the boiling water. Stir gently once to prevent sticking. Cook according to package directions, typically for 2-4 minutes. Gnocchi are usually done when they float to the surface. Do not overcook, as they can become mushy.
3. Reserve Pasta Water: Before draining the gnocchi, carefully scoop out about ½ to 1 cup of the starchy cooking water. This water is key to creating a creamy sauce.
4. Drain the Gnocchi: Once the gnocchi float, immediately drain them using a colander or slotted spoon.
5. Sauté Gnocchi (Optional but Recommended): Heat 1 tablespoon of butter or olive oil in the large skillet (the same one used for pine nuts, or a clean one) over medium heat. Add the drained gnocchi in a single layer (work in batches if necessary). Sauté for 2-3 minutes per side, until lightly golden brown and slightly crispy. This step adds fantastic texture and prevents the gnocchi from being too soft.
6. Combine Gnocchi and Pesto: Reduce the heat to low. Return all the gnocchi to the skillet (if sautéed in batches). Add the prepared spinach pesto to the skillet with the gnocchi.
7. Add Reserved Pasta Water: Gradually add about ¼ cup of the reserved starchy pasta water to the skillet. Gently toss the gnocchi to coat them evenly with the pesto. The heat from the gnocchi and the pan, combined with the starchy water, will help create a smooth, emulsified sauce that clings beautifully.
8. Adjust Consistency: If the sauce seems too thick, add more reserved pasta water, one tablespoon at a time, until you reach your desired creamy consistency. If you opted for extra creaminess, stir in the ¼ cup of heavy cream or milk at this stage and heat gently.
9. Warm Through: Continue tossing gently over low heat for about 1-2 minutes, just until everything is heated through and the sauce is coating the gnocchi nicely. Avoid cooking for too long, as this can make the pesto lose its vibrant color and fresh flavor.
10. Serve Immediately: Remove the skillet from the heat. Taste one last time and adjust seasoning if needed. Serve the Spinach Pesto Gnocchi immediately.

Nutrition Facts

• Servings: Approximately 4 servings.
• Calories per Serving: Estimated 550-650 kcal (This can vary based on specific ingredients like oil, cheese, and type of gnocchi used).
• Protein: Provides a moderate amount, primarily from the Parmesan cheese and pine nuts, contributing to satiety.
• Fiber: Contains dietary fiber from the spinach and pine nuts, supporting digestive health.
• Vitamin K: Spinach is an excellent source of Vitamin K, crucial for blood clotting and bone health.
• Healthy Fats: Rich in monounsaturated fats from the extra virgin olive oil and pine nuts, beneficial for heart health.
• Iron: Spinach contributes plant-based iron, important for oxygen transport in the blood.

(Note: These are estimates. Actual nutritional values can vary based on specific ingredient choices and portion sizes.)

Preparation Time

• Total Time: Approximately 25-35 minutes.
• Prep Time: 15-20 minutes (Includes toasting nuts, preparing greens, making the pesto).
• Cook Time: 10-15 minutes (Includes boiling water, cooking gnocchi, sautéing (optional), and combining with pesto). This makes it an excellent option for a relatively quick weeknight dinner or a simple yet impressive meal.

How to Serve

This Spinach Pesto Gnocchi is fantastic on its own, but here are some ways to serve and enhance it:

• Main Course Simplicity: Serve hot, straight from the skillet, in shallow bowls or plates. It’s hearty enough to be the star of the meal.
• Garnish Generously:
  • Sprinkle with extra freshly grated Parmesan cheese just before serving for added saltiness and visual appeal.
  • Scatter a few extra toasted pine nuts (or other nuts like walnuts) on top for crunch.
  • Add a pinch of red pepper flakes for a gentle kick of heat.
  • Top with a few small, fresh basil leaves or tiny spinach leaves for color and freshness.
  • A drizzle of high-quality extra virgin olive oil over the top can add extra richness.
• Protein Boost:
  • Serve alongside or mix in grilled chicken breast strips, sautéed shrimp, or crumbled Italian sausage for a more substantial meal.
  • Pan-seared scallops also pair beautifully.
  • For a vegetarian protein add-in, consider white beans (cannellini) or crispy pan-fried tofu cubes.
• Side Dish Pairings:
  • Accompany with a simple side salad dressed with a light vinaigrette to balance the richness of the pesto. Arugula salad with lemon dressing works particularly well.
  • Serve with crusty bread (like focaccia or a baguette) for mopping up any leftover delicious pesto sauce. Garlic bread is also a fantastic companion.
  • Roasted vegetables, such as cherry tomatoes, asparagus, or bell peppers, can be served alongside or even tossed into the gnocchi dish during the final steps.
• Wine Pairing:
  • A crisp white wine like Sauvignon Blanc, Pinot Grigio, or Vermentino complements the herbaceous notes of the pesto and cuts through the richness.
  • A light-bodied, low-tannin red like Bardolino could also work.
• Presentation: Use warm bowls to help keep the gnocchi hot for longer.

Additional Tips

Make your Spinach Pesto Gnocchi even better with these handy tips:

1. Blanch the Spinach (Optional): For an even more vibrant green pesto that stays bright longer, briefly blanch the spinach. Plunge it into boiling water for 30 seconds, then immediately transfer it to an ice bath to stop the cooking. Squeeze out all excess water thoroughly before adding it to the food processor. This adds an extra step but enhances color stability.
2. Nut Variations: Don’t have pine nuts? Walnuts, almonds (blanched or slivered), or even pistachios make excellent substitutes in the pesto. Toast them lightly first to enhance their flavor, just like the pine nuts. Each nut brings a slightly different character.
3. Creamier Sauce Secret: Besides adding a splash of cream or milk, ensure you reserve enough starchy gnocchi water. This water contains gluten and starch, which naturally thicken the sauce and help it bind to the gnocchi beautifully without making it heavy. Don’t skip reserving it!
4. Cheese Choices: While Parmesan is classic, you can experiment. Pecorino Romano offers a sharper, saltier flavor. A mix of Parmesan and Pecorino works well too. Always use freshly grated cheese for the best melting and flavor – pre-grated often contains anti-caking agents.
5. Make Pesto Ahead: Spinach pesto can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. To prevent browning, press plastic wrap directly onto the surface of the pesto or pour a thin layer of olive oil on top before sealing the container. Bring it closer to room temperature before tossing with hot gnocchi.
6. Add More Veggies: Boost the nutritional value and texture by adding other vegetables. Sautéed mushrooms, wilted kale, steamed broccoli florets, roasted cherry tomatoes, or sun-dried tomatoes (oil-packed, drained) can be stirred in along with the pesto.
7. Don’t Overcook the Gnocchi: This is crucial! Gnocchi cook very quickly. Keep a close eye on them and remove them from the boiling water as soon as they float. Overcooked gnocchi become gummy and unpleasant. Sautéing them after boiling helps firm them up.
8. Spice it Up: If you like heat, add a pinch of red pepper flakes directly into the pesto when blending, or sauté some finely chopped chili with the garlic (if you’re sautéing garlic separately) before adding the gnocchi and pesto to the pan.

Frequently Asked Questions (FAQ)

Q1: Can I make this recipe vegan?
A1: Absolutely! To make this Spinach Pesto Gnocchi vegan, make the following substitutions:
* Use a vegan Parmesan cheese alternative or ½ cup of nutritional yeast for the cheesy flavor.
* Ensure your store-bought gnocchi are egg-free and dairy-free (many are, but always check the label) or make your own vegan gnocchi.
* Use olive oil instead of butter for sautéing the gnocchi.
* If adding creaminess, use a plant-based cream alternative (like cashew cream or soy cream).

Q2: Can I use frozen spinach instead of fresh?
A2: Yes, you can use frozen spinach. You’ll need about a 10-ounce package of frozen chopped spinach. Thaw it completely and then squeeze out as much liquid as possible. Excess water will dilute the pesto flavor and affect its consistency. Pat it dry with paper towels before adding it to the food processor. The flavor might be slightly less vibrant than fresh, but it works well in a pinch.

Q3: My pesto isn’t bright green. What went wrong?
A3: Several factors can affect pesto color. Over-processing can generate heat, dulling the color. Ensure your greens are very fresh. Blanching the spinach (as mentioned in the tips) helps lock in the bright green color. Also, prolonged exposure to air or heat causes oxidation, leading to darkening. Serve pesto relatively quickly after making it or store it properly with oil or plastic wrap barrier. Lemon juice also helps preserve color.

Q4: Is this recipe gluten-free?
A4: Traditional potato gnocchi contains wheat flour, so it’s not inherently gluten-free. However, you can easily make this recipe gluten-free by purchasing or making gluten-free gnocchi. Many stores now carry excellent gluten-free gnocchi options, often made with rice flour, corn flour, or potato starch blends. The pesto itself is naturally gluten-free.

Q5: What if my pesto is too thick or too thin?
A5: Pesto consistency is easy to adjust.
* Too Thick: With the food processor running, slowly stream in more extra virgin olive oil until you reach the desired consistency. Alternatively, you can add a tablespoon or two of water or lemon juice.
* Too Thin: Add more solids. A handful more spinach or basil, a bit more Parmesan cheese, or a few more nuts can help thicken it. Pulse briefly to combine after adding thickening ingredients.

Q6: Can I freeze the finished Spinach Pesto Gnocchi dish?
A6: You can freeze the finished dish, but be aware that the texture of the gnocchi might change upon reheating, potentially becoming softer or slightly mushy. The pesto flavor holds up reasonably well. For best results, freeze the pesto separately in an airtight container or ice cube trays (for smaller portions). Cook the gnocchi fresh and toss with thawed pesto when ready to serve. If freezing the combined dish, thaw overnight in the refrigerator and reheat gently on the stovetop, possibly adding a splash of water or oil to loosen the sauce.

Q7: What kind of gnocchi works best?
A7: Standard potato gnocchi is the classic choice and works perfectly, offering a soft, pillowy texture that contrasts beautifully with the pesto. However, feel free to experiment! Sweet potato gnocchi adds a touch of sweetness, while cauliflower or ricotta gnocchi offer lighter alternatives. Store-bought is convenient, but homemade gnocchi, while more effort, is truly special.

Q8: How do I prevent my gnocchi from sticking together?
A8: Use a large pot with plenty of generously salted boiling water – overcrowding the pot lowers the water temperature and increases sticking. Stir the gnocchi gently right after adding them to the water. Drain them promptly once they float. If not saucing immediately, you can toss them lightly with a drizzle of olive oil after draining, but it’s best to combine them with the pesto fairly quickly. Sautéing the boiled gnocchi also helps prevent sticking and adds great texture.

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