Description
A quick and delicious Pesto Gnocchi recipe that combines pillowy potato gnocchi with a flavorful basil pesto, cherry tomatoes, and baby spinach. This vegetarian dish is perfect for a satisfying weeknight meal.
Ingredients
Potato Gnocchi:
- 1 (16-ounce) package potato gnocchi
Other Ingredients:
- 2 tablespoons olive oil
- 2 cups cherry tomatoes, halved
- 2 cups baby spinach
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves (optional, for garnish)
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions, typically 2–3 minutes, or until they float to the top. Drain and set aside.
- Prepare the Skillet: In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and cook for 3–4 minutes until softened and slightly blistered. Add spinach and cook until wilted, about 1 minute.
- Combine: Add the cooked gnocchi to the skillet and stir to combine. Remove from heat and gently stir in the pesto until everything is evenly coated. Season with salt and pepper to taste.
- Serve: Sprinkle with Parmesan cheese and garnish with fresh basil if desired. Serve immediately.
Notes
- You can add grilled chicken, shrimp, or sautéed mushrooms for extra protein.
- Try a sun-dried tomato or arugula pesto for a flavor variation.
