Creamy Spinach Pesto Gnocchi

Hello friends! Today I wanted to share this delicious and super easy pesto gnocchi recipe. Gnocchi is a variety of pasta that is made from potatoes, eggs and flour and you can find it in just about any grocery store. The fresh gnocchi from Whole Foods is fabulous, but for this recipe I used the Trader Joe’s gnocchi found in the pasta aisle. You could of course use cauliflower gnocchi or any type of pasta for this recipe! I made a super easy pesto and combined it with cream to create a smooth and decadent sauce that coated the gnocchi perfectly. The pesto only has a few ingredients and can be altered to your taste. I used spinach and basil but I think arugula or even kale would work great! I topped the gnocchi with some crispy prosciutto to add a little texture to the dish. This recipe is inexpensive, easy and is sure to impress your friends!

Serves 2 - 4

*This does depend on how hungry everyone is. The picture is the full recipe and was perfect for 4 people with a salad and some other sides. If you are very hungry I would say it serves 2*

Ingredients:

1 lb of Gnocchi (or your favorite pasta!)

3oz of Baby Spinach (about half of a normal size bag)

⅓ cup of Olive Oil 

¼ cup of Pine Nuts (these can be pricey and I think the recipe would also work with cashews or almonds!)

½ Cup of Parmesan Reggiano or Parmesan 

8 to 10 Basil Leaves

2 Garlic Cloves

¾ Cup of Heavy Cream 

3 slices of Prosciutto (optional and could also use bacon or breadcrumbs for texture)

Salt 

1. In a blender or food processor combine spinach, basil, pine nuts, parmesan, garlic and olive oil. Pulse or blend for 1 to 2 minutes until ingredients are combined and smooth. This should make close to 1 cup of pesto. I ended up using most of it for the sauce but any leftover pesto can be stored in the fridge for up to 5 days. We have been putting this pesto on sandwiches and it is delicious! 

2. Fill a large pot with water, add a large pinch of salt and bring it to a boil over high heat. Preheat the oven to 400 degrees and add prosciutto to a baking sheet. Bake for about 10 minutes until the prosciutto is golden. Make sure to keep an eye on this as it is easy to burn the prosciutto. Once it is done crisping set it aside to cool. 

3. While you are bringing the water to a boil, in a large skillet heat ¾ cup of heavy cream over low heat. You just want it to warm and thicken slightly. Be careful not to let it bubble or burn. Add pesto and stir to combine. Keep warm over very low heat.  

4. Add gnocchi to boiling water and cook according to directions (about 3 to 4 minutes usually does the trick). 

5. Transfer gnocchi to the pesto cream sauce and stir to coat all of the gnocchi. Top with crumbled crispy prosciutto and enjoy!