Spinach & Pesto Gnocchi

Written By Isabella Kloster

Spinach & Pesto Gnocchi Serves: 2

This is a quick and low-mess dinner for two with a fair amount of flexibility. You don’t like mushrooms? Either take them out entirely or sub for something in the fridge. Want to use pantry-stable pesto or even another type of sauce? Go right ahead! 

Ingredients:

8 oz baby bella mushrooms

2 cloves of minced garlic

1 lb gnocchi 

6.5 oz fresh pesto (I used Gotham Greens)

9 oz baby spinach

½-1 t red pepper flakes

Freshly grated parmesan to serve

  1. Fill a pot with water for the gnocchi and place on medium heat.

  2. Clean off mushrooms with a dry paper towel, brushing off any dirt before removing the caps from the stems. Slice mushrooms to the size of your liking then add to a hot pan with a couple glugs of olive oil. Season with salt and pepper. Cook for about 8 minutes stirring occasionally. You are looking for the mushrooms to release some of their water content so that they can start to crisp.

  3. Once the liquid has evaporated from the pan, add a little more oil along with the garlic. 

  4. Wait for the pot of water to boil, salt it, then add the gnocchi. The gnocchi will cook fairly fast (2-3 minutes) and I find it easiest to use a slotted spoon to transfer them directly to the pan as they rise to the surface.

  5. While the gnocchi cooks, add spinach to the pan with the mushrooms and season with salt and pepper. Continue stirring until all of the spinach wilts.

  6. Begin transferring the gnocchi to the pan with the veggies and reserve ½ cup or so of pasta water.

  7. Add the chili flakes and pesto to the gnocchi then gently stir to incorporate. Add pasta water as needed to loosen the sauce and ensure that all of the gnocchi are covered with the pesto and appear glossy.

  8. Top with freshly grated parmesan and more chili flakes. 

Isabella Kloster