I’m Samiya El Khoury. Raised in Marrakesh, Morocco and now calling San Diego home, I’ve always expressed love through food. My grandmother’s kitchen taught me to trust my hands and cook boldly. One chilly evening, I missed home. I had gnocchi, spinach, and pesto. With a swirl of cream, the magic happened—warm, comforting, simple.
That day, Creamy Pesto Gnocchi with Spinach became a new family favorite. It’s my go-to on busy nights when I crave something soulful but easy. Let me show you how to make it—quick, creamy, and bursting with flavor.
Table of Contents
Table of Contents
Why This Combo Works
Do Spinach and Pesto Go Together?
Yes—and beautifully. Spinach brings mild sweetness and a lush green texture that balances basil pesto’s garlic and cheese. Instead of watering down the flavor, it stretches and enhances it. It’s also a powerhouse of nutrition—vitamin K, iron, and fiber in every bite.
Want to get the most out of spinach in sauces? This creamy spinach tutorial breaks it down perfectly.
You’ll also find spinach stars in cozy dishes like my creamy tomato tortellini soup, and it blends right into the sauce here without any fuss.
Do Gnocchi and Pesto Work?
Absolutely. Gnocchi’s soft, pillowy texture absorbs pesto like a sponge. It clings to the sauce, delivering full flavor in each bite. This isn’t just pasta—it’s a luxurious comfort food.
In my garlic butter chicken bites with creamy parmesan pasta, you’ll notice the same idea: soft base + bold sauce = perfect harmony.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Shelf-stable potato gnocchi | 16 oz |
| Heavy cream or half & half | ¾ cup |
| Basil pesto (jarred or homemade) | ⅓ cup |
| Baby spinach | 2 cups |
| Parmesan cheese | ¼ cup |
| Olive oil | 1 tbsp |
Step-by-Step Instructions
- Sauté the gnocchi in olive oil over medium heat for 4–5 minutes until golden.
- Stir in pesto and cream, then bring to a gentle simmer.
- Add spinach and toss until wilted.
- Sprinkle in parmesan. Let the sauce thicken slightly.
- Serve hot with extra cheese or chili flakes.
How to Make It Extra Creamy
- Use a high-fat dairy like heavy cream or mascarpone.
- Add a spoon of cream cheese for silkiness.
- Simmer gently—never boil—after adding cream.
- Want dairy-free? Try full-fat coconut cream or unsweetened oat milk.
I explain this method fully in recipes like creamy Cajun chicken and creamy ranch chicken.
For expert sauce advice, check Serious Eats’ sauce guide.
Variations & Substitutions
- Protein: Add grilled chicken, shrimp, or spicy Italian sausage.
- Leafy swap: Kale, arugula, or chard all work.
- Dairy-free: Use coconut milk and dairy-free pesto.
- Make it spicy: Stir in Calabrian chili paste or red pepper flakes.
Pairing Ideas
| Dish | Pairing Suggestion |
|---|---|
| Creamy Pesto Gnocchi | Garlic bread, arugula salad, Pinot Grigio |
| Spicy Version | Grilled sourdough, sparkling water, crisp lager |
FAQs
Do spinach and pesto go together?
Yes, spinach and pesto taste great together because spinach has a mild, slightly sweet flavor that won’t fight basil, garlic, or parmesan. Spinach also adds a soft, silky texture once it wilts, so the sauce feels fuller without tasting heavy. For best results, add spinach near the end and toss just until it collapses. That keeps the color bright and avoids a “green” aftertaste. If your pesto tastes sharp, spinach helps round it out. You can also mix a handful of spinach into the sauce to stretch pesto when you only have a small amount.
Do pesto and gnocchi go together?
They’re a perfect match because gnocchi grabs sauce better than many pastas. The outside of gnocchi holds onto creamy pesto, while the inside stays tender and comforting. If you pan-sear gnocchi first, you get a light golden crust that adds texture and stops the dish from feeling too soft. Then, once you stir in pesto and cream, gnocchi soaks up flavor fast, so every bite tastes rich. If you use shelf-stable gnocchi, cook it in the skillet for the best bite. If you use fresh gnocchi, keep the heat gentle so it stays pillowy.
How do I make pesto more creamy?
Start by warming your cream (or half-and-half) over low heat, then stir in pesto off direct high heat. This keeps the sauce smooth and helps the cheese in pesto stay stable. For extra creaminess, add mascarpone (silky and mild) or cream cheese (thicker with a slight tang). Parmesan helps too, but add it gradually and stir well so it melts evenly. If the sauce feels thick, loosen it with a splash of pasta water or warm broth. If it looks oily, reduce the heat and stir in a little more cream or a spoon of mascarpone.
Does spinach go with gnocchi?
Yes, spinach goes with gnocchi in skillets, soups, and baked dishes because it wilts quickly and blends into creamy sauces without overpowering the main flavors. Spinach also adds balance when you use rich ingredients like cream, pesto, butter, or cheese. For the best texture, add spinach at the very end and toss for 30–60 seconds. If you use frozen spinach, thaw it first and squeeze out water so it won’t thin your sauce. You can also swap in kale or arugula, but keep in mind those greens taste stronger than spinach.
Creamy Pesto Gnocchi with Spinach
Ingredients
Equipment
Method
- Heat olive oil in a skillet and sauté gnocchi until golden.
- Stir in pesto and cream.
- Add spinach and toss until wilted.
- Add parmesan and let sauce thicken.
- Serve hot with extra cheese.