Creamy Spinach Pesto Gnocchi with Burrata Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
