Print the recipe for Spinach Pesto Gnocchi

Click the button below or select 'File > Print...'

Spinach Pesto Gnocchi

a bowl of spinach pesto gnocchi topped with creamy burrata and garnished with fresh basil
  • Serves:  4
  • Prep Time:  5 min
  • Cook Time:  10 min

Ingredients

  • 1 ½ cups baby spinach
  • ½ cup packed fresh basil leaves, plus more for serving
  • ¼ cup freshly grated Parmesan cheese
  • 1 garlic clove, smashed
  • ¼ cup pine nuts
  • ½ teaspoon kosher salt
  • ⅓ cup extra-virgin olive oil
  • 16 ounces gnocchi
  • 2 (2-ounce) balls burrata, evenly torn

Method

  1. In a food processor, combine the spinach, basil, Parmesan, garlic, pine nuts and salt. Pulse until just blended. With the processor running on low, slowly pour in the olive oil and blend until mostly smooth. 
  2. Bring a large pot of water to a boil over high heat. Cook the gnocchi according to the package directions. Reserve ¼ cup of the cooking liquid before draining the gnocchi. 
  3. Return the gnocchi back to the pot, toss with the spinach pesto and the reserved cooking liquid until coated. 
  4. Serve the gnocchi topped with the burrata and basil leaves.