Pan-Fried Gnocchi with Spinach and Sun-Dried Tomato Pesto
Pillowy pan-fried gnocchi tossed in a vibrant sun-dried tomato pesto with fresh spinach and Parmesan shavings. This italian-inspired pasta (vegetarian) ready in about 25 minutes blends potato gnocchi, olive oil, fresh spinach into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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.
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 cloves 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Gnocchi with Spinach and Sun-Dried Tomato Pesto take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Fried Gnocchi with Spinach and Sun-Dried Tomato Pesto?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Fried Gnocchi with Spinach and Sun-Dried Tomato Pesto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Gnocchi with Spinach and Sun-Dried Tomato Pesto for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Fried Gnocchi with Spinach and Sun-Dried Tomato Pesto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
