Creamy Pesto Gnocchi (Printable)

Gnocchi blended with basil pesto, cream, and fresh spinach for a rich, satisfying dish.

# What You'll Need:

→ Main Ingredients

01 - 16 ounces potato gnocchi
02 - 2 cups baby spinach, loosely packed
03 - 1/2 cup basil pesto
04 - 1/3 cup heavy cream
05 - Salt, to taste
06 - Black pepper, to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
02 - In a large sauté pan over medium heat, add basil pesto and heavy cream. Stir together and warm gently.
03 - Add baby spinach to the pan and cook until wilted, about 1 minute. Add drained gnocchi, tossing until fully coated and heated through.
04 - Season with salt and black pepper to taste. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Ready in under twenty minutes so perfect for busy nights
  • Few ingredients but bold herby flavor
  • Extra creamy from a splash of cream plus some melted parmesan
  • You can tailor the greens or pesto to what you have on hand
02 -
  • Great source of calcium and vitamin C from the spinach and dairy
  • Comforting yet still full of green vegetable goodness
  • Leftovers reheat beautifully with a splash of milk
  • Parmesan is the star for me Freshly grated cheese makes this dish sing
03 -
  • Never rinse cooked gnocchi Their slightly sticky surface helps the sauce cling
  • Use a wide pan for the sauce so everything blends evenly and the spinach wilts quickly
  • Taste before serving and do not be shy with lemon zest or extra herbs for a fresh lift
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