Search

5-ingredient spinach gnocchi with pesto alfredo

Based on 29 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

“Making gnocchi at home doesn’t have to be difficult. With just a few ingredients and a bit of practice and patience, this is one of the easiest recipes I’ve seen for gnocchi and is perfectly paired with a straightforward walnut-spinach pesto whirled into a brilliant, tangy, and creamy sauce with the help of creme fraiche and pasta water—which you might already know from another 5-Ingredient Dinner, Ruby's Creamy tomato and basil pasta.”

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g baby spinach
2 cloves garlic
30 g walnuts (toasted)
6 tbsp olive oil
3 tbsp water
200 g flour
150 ml pasta water
240 g crème fraîche
salt
pepper
flour (for dusting)
Parmesan cheese (for serving)
Metric
Imperial

Utensils

  • food processor
  • knife
  • cutting board
  • frying pan
  • pastry cutter
  • pot
  • rubber spatula
  • fine grater

Nutrition per serving

Cal
1002
Protein
17 g
Fat
66 g
Carb
87 g
  • Step 1/4

    Peel garlic and add to a food processor. Add walnuts and some of the spinach. Season with salt and pepper and pulse to combine. Add some olive oil to form a loose pesto. Transfer to a frying pan and set aside.
    • 2 cloves garlic
    • 30 g walnuts (toasted)
    • 100 g baby spinach
    • olive oil
    • salt
    • pepper
    • food processor
    • knife
    • cutting board
    • frying pan

    Peel garlic and add to a food processor. Add walnuts and some of the spinach. Season with salt and pepper and pulse to combine. Add some olive oil to form a loose pesto. Transfer to a frying pan and set aside.

  • Step 2/4

    Add remaining spinach to the food processor. Season with a pinch of salt and add remaining olive oil and water. Pulse until very well combined. Add flour to a clean work surface and make a well in the center. Add the spinach mixture to the middle of the well and use a pastry cutter to mix the dough until combined, adding more flour as needed. Cut the dough into slices, then again into rectangular gnocchi, shaping them with your hands to create softer-edged rectangles.
    • 100 g baby spinach
    • 3 tbsp water
    • 200 g flour
    • flour (for dusting)
    • pastry cutter

    Add remaining spinach to the food processor. Season with a pinch of salt and add remaining olive oil and water. Pulse until very well combined. Add flour to a clean work surface and make a well in the center. Add the spinach mixture to the middle of the well and use a pastry cutter to mix the dough until combined, adding more flour as needed. Cut the dough into slices, then again into rectangular gnocchi, shaping them with your hands to create softer-edged rectangles.

  • Step 3/4

    Bring a large pot of water to a gentle boil and season generously with salt. Boil gnocchi until they float. Reserve some pasta cooking water and mix with crème fraîche.
    • 150 ml pasta water
    • 240 g crème fraîche
    • pot

    Bring a large pot of water to a gentle boil and season generously with salt. Boil gnocchi until they float. Reserve some pasta cooking water and mix with crème fraîche.

  • Step 4/4

    Add crème fraîche mixture to the pan with the pesto and set over low heat, stirring to combine. Season to taste with salt and pepper, then add the gnocchi and toss gently to combine. Serve with grated Parmesan cheese. Enjoy!
    • Parmesan cheese (for serving)
    • rubber spatula
    • fine grater

    Add crème fraîche mixture to the pan with the pesto and set over low heat, stirring to combine. Season to taste with salt and pepper, then add the gnocchi and toss gently to combine. Serve with grated Parmesan cheese. Enjoy!