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Kitchen Notebook

April 09, 2020

Gnocchi with Spinach Pesto

30 Mins


  • 1 Pack Fresh Gnocchi
  • 4 cups roughly chopped Spinach
  • 1/4 cup toasted Walnuts
  • ¼ cup grated Parmesan cheese
  • 1 small Garlic clove, chopped
  • 2 tsp Lemon Juice
  • 1/4 tsp crushed Red Pepper
  • 3 Tbsp Olive Oil
  • 2 Tbsp Warm Water
  • Sea Salt and Black Pepper


Bring a medium pot of water to a boil. 

Place spinach, walnuts, Parmesan cheese, garlic, lemon juice, and crushed red pepper in a food processor; process until finely chopped. With the processor on, slowly add olive oil. Add warm water; process until blended. Season with salt and pepper to taste.

Add gnocchi to boiling water and cook the gnocchi according to package instructions. Drain completely. In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, about 3-4 minutes. Turn the gnocchi and cook, turning occasionally, until golden and crisp, about 3 more minutes. Remove from the heat and stir in 1/4 to 1/3 cup of the pesto. You might have leftover pesto. Serve warm and garnish with Parmesan cheese, if desired.

30 Mins recipe Spring Veg Vegetarian

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30 Mins recipe Spring Veg Vegetarian

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