Tomato Basil Gnocchi with Spinach and Pine Nuts
If you're looking for a delicious and satisfying pasta dish that comes together in no time, this Tomato Basil Gnocchi is the perfect choice. Bursting with fresh flavors from ripe tomatoes and fragrant basil, it's a meal that warms the heart.
Ingredients
- 1 package (16 oz) gnocchi
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 cup fresh spinach, roughly chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup pine nuts, toasted
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the Gnocchi: In a large pot of boiling salted water, cook the gnocchi according to package instructions until they float to the top. Drain and set aside.
- Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add Tomatoes and Spinach: Add halved cherry tomatoes to the skillet and cook until they begin to soften, about 3-4 minutes. Stir in the spinach and cook until wilted.
- Combine Ingredients: Add the cooked gnocchi to the skillet along with chopped basil and toasted pine nuts. Season with salt and pepper, tossing gently to combine all ingredients.
- Serve: Plate the gnocchi and top with grated Parmesan cheese if desired. Enjoy hot.
Cook’s tips
- Don't overcook the gnocchi; they are done as soon as they float to the top.
- Toast the pine nuts in a dry skillet over medium heat until golden, watching closely to prevent burning.
- Use fresh basil for the best flavor; add it at the end to keep it bright.
- For a creamier sauce, stir in a splash of heavy cream or a dollop of ricotta.
- If the sauce seems dry, add a little pasta water to loosen it.
Substitutions
- Use frozen spinach instead of fresh; thaw and squeeze dry before adding.
- Substitute cherry tomatoes with grape tomatoes or diced regular tomatoes.
- Swap pine nuts with chopped walnuts or almonds for a similar crunch.
- Use gluten-free gnocchi if needed.
- For a vegan option, omit Parmesan and use nutritional yeast.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or olive oil to refresh the sauce.
Frequently asked questions
Can I use dried basil instead of fresh?
Fresh basil is recommended for the best flavor, but you can substitute 1 teaspoon of dried basil if needed.
Can I make this dish ahead of time?
It's best served fresh, but you can prep the ingredients ahead and cook just before serving.
Can I add protein?
Yes, grilled chicken or shrimp would make a great addition.
How do I toast pine nuts?
Toast them in a dry skillet over medium-low heat, stirring frequently, until lightly golden and fragrant, about 2-3 minutes.
