Pan-Fried Gnocchi with Spinach and Sun-Dried Tomato Pesto

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pillowy pan-fried gnocchi tossed in a vibrant sun-dried tomato pesto with fresh spinach and Parmesan shavings. This Italian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs potato gnocchi, olive oil, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 3 Italian cuisine 480 cal/serving

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Ingredients

12 oz potato gnocchi
3 tbsp olive oil
4 cups fresh spinach
1/2 cup sun-dried tomatoes (packed in oil)
1/4 cup pine nuts
2 garlic cloves
1/2 cup fresh basil leaves
1/3 cup Parmesan cheese
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a food processor, combine 1/2 cup sun-dried tomatoes, 1/4 cup pine nuts, 2 garlic cloves, 1/2 cup fresh basil leaves, 1/3 cup grated Parmesan cheese, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until a coarse pesto forms.
Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add 12 oz potato gnocchi and cook, stirring occasionally, for 5-7 minutes until golden and crisp on the outside.
Step 3: Add 4 cups fresh spinach to the skillet with the gnocchi and cook for 2-3 minutes until the spinach is wilted.
Step 4: Turn off heat and stir in the prepared sun-dried tomato pesto until gnocchi and spinach are evenly coated.
Step 5: Drizzle remaining 1 tbsp olive oil on top, garnish with extra Parmesan if desired, and serve immediately.