Creamy Spinach Pesto Gnocchi with Burrata Recipe

Introduction

This Creamy Spinach Pesto Gnocchi with Burrata is a fresh and comforting dish perfect for a cozy dinner. The vibrant spinach pesto pairs beautifully with pillowy gnocchi, topped with rich, creamy burrata cheese for an indulgent finish.

Ingredients

• 1 package (16 oz) gnocchi
• 2 cups fresh spinach leaves
• 1/3 cup pine nuts (toasted)
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves (minced)
• 1/4 cup extra virgin olive oil
• 1 tbsp lemon juice
• 8 oz fresh burrata cheese
• Salt and pepper to taste

Instructions

1. Step 1: Make the spinach pesto by blending the spinach, toasted pine nuts, minced garlic, Parmesan cheese, lemon juice, and olive oil in a food processor until smooth. Season with salt and pepper to taste.
2. Step 2: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 3–4 minutes. Drain well and transfer to a large bowl.
3. Step 3: While the gnocchi is still warm, toss it with the prepared spinach pesto until evenly coated.
4. Step 4: Serve the gnocchi on plates, topping each portion with torn pieces of fresh burrata. Drizzle with a little olive oil and sprinkle extra Parmesan if desired.

Tips & Variations

• For a nuttier flavor, lightly toast the pine nuts before blending.
• Substitute spinach with fresh basil for a more traditional pesto taste.
• If burrata isn’t available, fresh mozzarella can be used as a creamy alternative.
• Add a squeeze of lemon juice just before serving for extra brightness.

Storage

Store leftover gnocchi pesto in an airtight container in the refrigerator for up to 2 days. Burrata is best added fresh and should be stored separately. Reheat gnocchi gently in a skillet over low heat or microwave briefly, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto instead of spinach pesto?

Yes, you can use store-bought basil pesto as a convenient substitute. For added freshness, consider mixing in some extra spinach or lemon juice.

How do I know when gnocchi is cooked?

Gnocchi are done cooking when they float to the surface of boiling water, usually after 3 to 4 minutes. Once they float, drain and serve immediately for the best texture.

Creamy Spinach Pesto Gnocchi with Burrata Recipe

Print Recipe

★★★★★

4.5 from 81 reviews

This Creamy Spinach Pesto Gnocchi with Burrata is a delightful Italian-inspired dish featuring pillowy gnocchi tossed in a vibrant, homemade spinach pesto. Topped with creamy burrata cheese and a drizzle of olive oil, it offers a perfect balance of fresh, nutty, and cheesy flavors. Simple yet elegant, this recipe is ideal for a comforting dinner or impressive meal for guests.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Boiling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spinach Pesto

• 2 cups fresh spinach leaves
• 1/3 cup pine nuts, toasted
• 2 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Main

• 1 package (16 oz) gnocchi
• 8 oz fresh burrata cheese

For Serving (Optional)

• Extra Parmesan cheese for sprinkling
• Drizzle of extra virgin olive oil

Instructions

1. Make the Spinach Pesto: In a food processor, blend the fresh spinach leaves, toasted pine nuts, minced garlic, grated Parmesan cheese, lemon juice, and extra virgin olive oil until the mixture is smooth and creamy. Season the pesto with salt and pepper to your taste and blend again briefly to combine.
2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook them until they float to the surface, which should take about 3 to 4 minutes. Once they float, drain the gnocchi using a slotted spoon or colander and transfer them to a large bowl.
3. Combine Gnocchi and Pesto: While the gnocchi is still warm, add the prepared spinach pesto and gently toss until every piece is thoroughly coated with pesto, ensuring an even, flavorful distribution.
4. Serve: Plate the coated gnocchi in serving dishes. Tear the fresh burrata cheese into pieces and place them on top of each serving. Drizzle with a little extra virgin olive oil and, if desired, sprinkle additional grated Parmesan cheese over the top for extra flavor.

Notes

• Toast the pine nuts in a dry skillet over medium heat until golden and fragrant for enhanced flavor.
• If burrata is not available, fresh mozzarella can be used as an alternative though it won’t be as creamy.
• To add a little more texture, sprinkle some crushed red pepper flakes on top before serving.
• Leftover pesto can be stored in an airtight container in the fridge for up to 3 days.
• This dish pairs well with a light white wine such as Pinot Grigio or Sauvignon Blanc.

Keywords: spinach pesto, gnocchi, burrata, Italian recipe, creamy gnocchi, vegetarian dinner, easy pasta, homemade pesto