Nut-Free Pesto Gnocchi
Savor the comforting flavors of Nut-Free Pesto Gnocchi, a quick and wholesome pasta dish perfect for weeknight dinners or special occasions. This recipe transforms soft potato gnocchi into a vibrant meal by pairing it with a creamy basil-spinach pesto made entirely nut-free—ideal for anyone with dietary restrictions. Fresh basil, garlic, lemon juice, and Parmesan cheese blend harmoniously with rich olive oil to create a smooth and flavorful sauce. Complemented by sautéed spinach and juicy cherry tomatoes, each bite bursts with color and taste. Ready in just 25 minutes, this easy-to-make pesto gnocchi is a delightfully fresh and nut-free twist on a classic Italian recipe.
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Recipe Information
Ingredients
- 500 grams potato gnocchi
- 60 grams fresh basil leaves
- 50 grams Parmesan cheese, grated
- 2 garlic cloves
- 1 tablespoon lemon juice
- 100 milliliters olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 30 grams spinach leaves
- 150 grams cherry tomatoes, halved
- 20 grams Parmesan cheese, for serving
Instructions
Start by filling a large pot with water and bringing it to a boil over high heat. Add a pinch of salt to the water.
While the water is heating, prepare the nut-free pesto. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, garlic cloves, lemon juice, and salt. Blend until the mixture is finely chopped.
With the food processor running, slowly pour in the olive oil until the pesto reaches a smooth and thick consistency. Taste and season with black pepper, adjusting the seasoning if needed.
Once the water is boiling, add the potato gnocchi. Cook according to the package instructions, usually until the gnocchi float to the surface, about 2-3 minutes.
While the gnocchi is cooking, place a large skillet over medium heat. Add a drizzle of olive oil to the skillet.
Add the halved cherry tomatoes and spinach leaves to the skillet. Cook for about 2-3 minutes, until the spinach is wilted and the tomatoes are slightly softened.
Drain the cooked gnocchi and add them to the skillet with the spinach and tomatoes. Turn off the heat under the skillet.
Add the prepared pesto to the skillet and gently stir until the gnocchi, spinach, and tomatoes are well coated with the pesto sauce.
Transfer the gnocchi to serving plates and sprinkle with additional grated Parmesan cheese.
Serve immediately and enjoy your nut-free pesto gnocchi!
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 3764 mg | 164% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 9.4 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1035 mg | 80% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1517 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
