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Creamy Pesto Gnocchi with Spinach

Creamy pesto gnocchi with spinach in a white ceramic bowl.
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This 20-minute meal transforms simple ingredients into a silky, comforting dish. The secret is emulsifying the sauce with starchy pasta water for perfect texture. It's a one-pot wonder that feels special without requiring special effort.

Ingredients

Scale
  • 1 (16-17 oz) package shelf-stable potato gnocchi
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup prepared basil pesto
  • 3 cups fresh baby spinach, loosely packed
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup reserved pasta water

Instructions

  1. Bring a large pot of salted water to a boil. Cook gnocchi according to package directions until they float. Before draining, reserve 1/2 cup of the starchy cooking water. Drain the gnocchi.
  2. While gnocchi cooks, heat olive oil in a large skillet over medium heat. Add minced garlic (and red pepper flakes if using) and sauté for 1 minute until fragrant.
  3. Pour in the heavy cream and let it warm for a minute. Stir in the pesto until smooth and uniform.
  4. Let the sauce simmer gently for 2-3 minutes to thicken slightly. Gradually add the reserved pasta water, a few tablespoons at a time, stirring constantly to emulsify.
  5. Add the drained gnocchi and fresh spinach to the skillet. Gently toss until the spinach wilts, about 1-2 minutes.
  6. Remove skillet from heat. Stir in the grated Parmesan cheese until melted. Taste and season with salt and pepper as needed. Serve immediately.

Notes

Do not skip reserving the pasta water; it's crucial for a silky sauce. For a lighter version, swap heavy cream for half-and-half. Add cooked chicken or white beans for extra protein. Avoid adding cheese while the skillet is on the heat to prevent graininess.

Nutrition

Find it online: https://www.stacksipsnack.com/creamy-pesto-gnocchi-spinach/