Save Creamy pesto gnocchi is my favorite kind of quick comfort dinner the pillowy gnocchi gets coated in silky basil pesto and cream with a handful of baby spinach for color and freshness This is one of those meals that tastes like you fussed but takes less than twenty minutes
My family always cheers for this meal even my pickiest eater The first time I made it we ended up licking every bit of sauce off our plates because the flavors were that good
Ingredients
- Potato gnocchi: shelf stable or refrigerated for quick cooking and fluffy texture Check labels to make sure potatoes are the first ingredient
- Basil pesto: use fresh store bought or homemade for the best aroma and vibrant color Look for brands with only olive oil not blends
- Heavy cream: for richness and a velvety finish plus it helps bring all the flavors together
- Baby spinach: adds fresh green flavor and a pop of color Choose leaves that are deep green not wilted
- Parmesan cheese: fresh grated melts into the sauce and gives a nutty savory boost Buy a wedge for better taste
- Garlic: adds that classic Italian depth Use a fat clove and mince it well
Instructions
- Boil the Gnocchi:
- Fill a large pot with salted water and bring to a boil Drop in the gnocchi and cook until they float to the top usually about two to three minutes Scoop them out with a slotted spoon right away to keep them pillowy
- Sauté the Garlic:
- Heat a large skillet over medium low Add a swirl of olive oil then add the minced garlic Stir continuously for one minute just until fragrant but not brown Garlic can burn fast and turn bitter here so keep an eye on it
- Wilt the Spinach:
- Toss the baby spinach into the skillet with the garlic and let it cook down for thirty to forty five seconds Stir often until just wilted but still bright green
- Make it Creamy:
- Turn the heat to low and pour in the heavy cream Stir gently to combine Let it bubble for one minute so the cream heats through but does not boil
- Combine with Pesto and Gnocchi:
- Stir the pesto into the cream spinach mixture letting the sauce turn a rich green Slide in the drained gnocchi and gently fold everything so the sauce coats each piece completely Keep it on low so nothing scorches
- Finish with Parmesan:
- Scatter grated parmesan over everything and keep tossing until the cheese melts into the sauce Taste a gnocchi and adjust seasoning if you need more salt or a crack of black pepper Serve right away with extra parmesan if you like
Save My sister and I once made a double batch for a picnic lunch and it honestly disappeared before we even set down a blanket
Storage Tips
Creamy pesto gnocchi keeps well in an airtight container Refrigerate for up to three days If you need to reheat it add a tablespoon of milk or cream to loosen the sauce and always heat gently on low
Ingredient Substitutions
If you do not have basil pesto try arugula or spinach versions Cashew or almond based pestos work well for dairy free You can swap spinach for chopped kale or arugula as long as it is fresh and tender
Serving Suggestions
Serve this dish just as it is or add grilled chicken or pan seared shrimp for more protein A side of crusty bread soaks up that beautiful sauce or top with toasted pine nuts for extra crunch
Cultural Context
Pesto alla Genovese has roots in northern Italy and is traditionally paired with pasta Potato gnocchi add a comforting twist Cream and spinach are not classic but make the dish more decadent and filling perfect for modern family meals
Seasonal Adaptations
In summer swap spinach for blanched zucchini ribbons or a few halved cherry tomatoes In early spring wild garlic pesto gives a unique punch Even winter greens like baby chard can work in a pinch
Handy Notes
Gnocchi cook incredibly fast Always have your sauce base ready first Fresh pesto has unbeatable flavor but quality store brands are life savers Try toasted walnuts on top for extra texture or a squeeze of lemon for brightness
Success Stories
My cousin used this base for a bridal shower buffet People raved about how elegant and fresh it tasted even though it was so simple to pull together My tip for big batches keep the sauce separate and combine everything just before serving for the best creamy result
Freezer Meal Conversion
You can freeze cooked gnocchi and sauce together Spread cooled gnocchi on a baking tray to prevent clumping then mix with sauce before freezing Store up to one month Thaw overnight in the fridge and reheat gently to keep the sauce silky
Save This pesto gnocchi is a fast favorite for weeknights Creamy vibrant and just so satisfying you will keep coming back to it
Recipe Questions & Answers
- → Can I use homemade gnocchi?
Absolutely. Homemade potato gnocchi will add a delicate texture and fresh flavor to this dish.
- → What type of pesto works best?
Basil pesto is recommended for its classic flavor, but feel free to experiment with other herb pestos.
- → Is it possible to make this dairy-free?
Yes, substitute cream with a plant-based alternative and choose a dairy-free pesto.
- → Can I add protein?
Cooked chicken, shrimp, or tofu can be added for extra protein without overpowering the flavors.
- → What garnishes pair well with this dish?
Freshly grated parmesan, crushed pine nuts, or a sprinkle of black pepper complement the final presentation.