Go Back
To make this tasty One Pot Pesto Gnocchi with Spinach, you’ll need: - 1 lb potato gnocchi - 2 cups baby spinach - 1 cup basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 2 cloves garlic, minced - 1 tablespoon olive oil - 1/2 cup vegetable broth - 1/4 cup grated Parmesan cheese (optional) - Salt and pepper to taste - Fresh basil leaves for garnish You can swap ingredients based on what you have. Here are some ideas: - Gnocchi: Use gluten-free gnocchi if you need. - Spinach: Kale or Swiss chard works well instead of spinach. - Pesto: Make your own pesto or use a different flavor, like sun-dried tomato. - Tomatoes: Any fresh or canned diced tomatoes can fit in nicely. - Parmesan: Nutritional yeast is a great dairy-free option. This dish is not only delicious but also offers good nutrients. Here’s a quick look: - Serving Size: 1/4 of the recipe - Calories: About 350 - Protein: 12g - Carbohydrates: 45g - Fat: 15g - Fiber: 3g This meal is a great source of energy and vitamins. The spinach adds iron, while the gnocchi gives you carbs for fuel. Enjoy this easy dinner dish knowing it is good for you, too! 1. Sauté the Garlic: Start by heating olive oil in a large pot over medium heat. Once hot, add minced garlic. Cook for about 1 minute. Stir often to avoid burning. The garlic should smell nice and fragrant. 2. Simmer the Broth: Pour in the vegetable broth. Bring the mixture to a gentle simmer. This step adds flavor to the dish. 3. Cook the Gnocchi: Add the potato gnocchi to the simmering broth. Cook them for about 2-3 minutes. They will float to the top when done. This means they are ready to eat! 4. Incorporate Vegetables: Stir in the halved cherry tomatoes and baby spinach. Cook for 1-2 more minutes. The spinach will wilt, and the tomatoes will soften. 5. Combine with Pesto: Take the pot off the heat. Add the basil pesto. Stir well to coat the gnocchi and veggies evenly. 6. Add Cheese: If you want, sprinkle grated Parmesan cheese on top. Mix gently to combine. This adds a nice, creamy flavor. 7. Season to Taste: Taste the dish. Add salt and pepper as needed to boost the flavors. 8. Garnish and Serve: Finish by adding fresh basil leaves on top. This gives a pop of color and freshness. - Prep Time: 10 minutes - Cook Time: 10 minutes - Total Time: 20 minutes - Heat Level: Medium heat for sautéing garlic; gentle simmer for broth. For visual learners, I recommend checking out video demonstrations on platforms like YouTube. Search for "One Pot Pesto Gnocchi with Spinach" to find helpful cooking guides. YouTube can show you the texture and color to look for at each step. To cook gnocchi well, follow these steps: - Use a large pot of water. This helps the gnocchi cook evenly. - Add salt to the water. It improves the taste of the gnocchi. - Don’t overcrowd the pot. Cook in batches if you need to. - Watch for the gnocchi to float. This means they are ready. You can easily boost flavor in your dish by: - Adding a squeeze of lemon juice for brightness. - Tossing in more veggies, like bell peppers or zucchini. - Mixing in some cooked chicken or shrimp for protein. - Using different herbs like thyme or oregano for extra depth. Here are some key mistakes to steer clear of: - Overcooking the gnocchi. This makes them mushy and less tasty. - Not stirring enough when adding pesto. This can leave spots without flavor. - Skipping fresh basil for garnish. It adds a nice touch and flavor boost. - Forgetting to taste before serving. Always check the seasoning first! {{image_4}} You can easily change this dish to fit your needs. For a gluten-free option, use gluten-free gnocchi. If you're dairy-free, skip the Parmesan or use a dairy-free cheese. You can also use a nut-free pesto if you have nut allergies. Want more flavor? Try adding in some cooked chicken or shrimp. You can also toss in artichoke hearts or olives for a briny kick. For a bigger veggie boost, add bell peppers or zucchini. Each add-in brings a new twist to the dish. Using fresh, seasonal ingredients can make this dish even better. In spring, add asparagus or peas for a fresh crunch. In summer, swap in fresh corn or zucchini. In fall, roasted butternut squash adds a nice sweetness. Winter calls for kale or chard to keep it hearty. Each season offers unique flavors to enjoy! To keep your One Pot Pesto Gnocchi fresh, place leftovers in an airtight container. Make sure it cools down first. Store it in the fridge for up to three days. This way, you can enjoy it later without losing flavor. When you are ready to eat the leftovers, reheat them gently. You can use a skillet on low heat. Add a splash of vegetable broth to help retain moisture. Stir often until it warms up. This method keeps the gnocchi soft and tasty. If you want to store this dish for a longer time, you can freeze it. Use a freezer-safe container or a zip-top bag. Before sealing, remove as much air as possible. Label it with the date and freeze for up to three months. When you’re ready to eat, thaw it overnight in the fridge before reheating. To make homemade basil pesto, gather fresh basil leaves, garlic, pine nuts, and olive oil. Blend these ingredients in a food processor until smooth. Add salt and Parmesan cheese to taste. You can adjust the thickness by adding more olive oil. This fresh pesto brings bright flavor to your One Pot Pesto Gnocchi. Yes, you can use different types of pasta. Fusilli, penne, or even spaghetti work well. Just make sure to adjust the cooking time based on the pasta you choose. Keep in mind that gnocchi adds a unique texture, but other pastas can still create a tasty dish. Traditional gnocchi is made with potatoes and flour, which usually contains gluten. However, you can find gluten-free gnocchi made from rice, corn, or other gluten-free flours. Always check the packaging to ensure it meets your dietary needs. One Pot Pesto Gnocchi lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. When you reheat it, add a splash of water or broth to prevent it from drying out. This dish pairs well with a simple green salad or garlic bread. You can also serve it with roasted vegetables for a complete meal. Consider a glass of white wine for a nice touch. Enjoy! This article covered the key ingredients, cooking steps, and useful tips for making delicious One Pot Pesto Gnocchi. You now have a better understanding of substitutions, storage, and variations. Remember to avoid common mistakes to ensure great results. Cooking can be fun and rewarding with the right tools and knowledge. Whether you enjoy it with friends or family, this dish is sure to please everyone. Try experimenting with the tips shared and make it your own! Enjoy your cooking journey!

One Pot Pesto Gnocchi with Spinach

Savor the delicious simplicity of One Pot Pesto Gnocchi with Spinach! This quick and easy recipe combines comforting potato gnocchi, fresh veggies, and creamy basil pesto for a meal that's ready in just 20 minutes. Perfect for busy weeknights or cozy gatherings, this dish is bursting with flavor and color. Click through to explore the full recipe, tips, and ways to elevate your dinner experience!
Print Recipe Pin Recipe

Ingredients
  

1 lb potato gnocchi

2 cups baby spinach

1 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

2 cloves garlic, minced

1 tablespoon olive oil

1/2 cup vegetable broth

1/4 cup grated Parmesan cheese (optional)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Sauté the Garlic: In a large pot or deep skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant. Be mindful not to let the garlic brown, as it could become bitter.

    Simmer the Broth: Carefully pour in the vegetable broth and bring the mixture to a gentle simmer.

      Cook the Gnocchi: Add the potato gnocchi to the simmering broth. Follow the package instructions, usually cooking them for about 2-3 minutes until they rise and float to the surface, indicating they are ready.

        Incorporate Vegetables: Gently stir in the halved cherry tomatoes and the baby spinach. Cook for an additional 1-2 minutes until the spinach wilts down and the tomatoes soften slightly.

          Combine with Pesto: Remove the pot from heat. Add the basil pesto and stir well to ensure that the gnocchi and vegetables are evenly coated.

            Add Cheese: If desired, sprinkle the grated Parmesan cheese over the top and mix gently to combine.

              Season to Taste: Taste the dish and season with salt and pepper as needed to enhance the flavors.

                Garnish and Serve: Finish by garnishing the dish with fresh basil leaves before serving for a pop of color and freshness.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                    - Presentation Tips: Serve the dish in shallow bowls, allowing the vibrant colors of the spinach and tomatoes to shine through. Drizzle with a little extra pesto on top for a beautiful finishing touch!