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Red Pesto Gnocchi with Tomatoes and Spinach

2 skillet portions · Active 10 min · Total 20 min

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Shelf-stable potato gnocchi is useful in a small galley because it can cook in one skillet without a separate pan of boiling water. A small splash of water helps soften the centers before the lid comes off and the surfaces turn golden. Cherry tomatoes create a little sauce, while red pesto provides a concentrated seasoning. Spinach is folded in at the end, where it needs only enough heat to wilt.

Jump to ingredients

Golden skillet gnocchi with red pesto, cherry tomatoes and spinach.

Read the gnocchi packet

Use shelf-stable packaged potato gnocchi suitable for pan cooking, or follow its package instructions if they require boiling first. The recipe relies on a short covered stage, so it is not a universal method for every fresh handmade dumpling. Keep the water modest and check a piece before browning. If the center is still firm, add another tablespoon of water and cover briefly.

Pesto needs gentle treatment

Jarred red pesto commonly contains nuts and cheese, and its salt level varies. Stir it into the tomato juices over low heat rather than frying a thick spoonful on the hot bare pan. That preserves its flavor and reduces sticking. Taste before adding extra salt. Tear large spinach leaves so they spread among the gnocchi instead of clumping in a single wet bundle.

Ingredients

  • 1 package shelf-stable potato gnocchi (about 1 lb/450 g), suitable for pan cooking
  • 2 teaspoons olive oil (10 ml)
  • 3 tablespoons water (45 ml), plus more if needed
  • 8 oz cherry tomatoes, halved (225 g)
  • 2 tablespoons red pesto (30 g), made with tomato, nuts and cheese
  • 3 packed cups baby spinach (90 g)
  • 1 teaspoon lemon juice (5 ml)
  • 1/8 teaspoon ground black pepper

Set out

10-inch nonstick skillet with lid, Spatula, Measuring spoon

Allergens

Wheat, Milk, Tree nuts. Check labels and substitutions.

Make it

  1. Heat oil in the skillet over medium heat. Add gnocchi and water, cover and cook for 4–5 minutes, or according to the product’s pan-cooking directions. Check a piece is tender inside.
  2. Uncover and let the water evaporate. Cook for 4–5 minutes, turning occasionally, until the gnocchi have golden surfaces.
  3. Add cherry tomatoes and cook for 3–4 minutes, stirring gently, until they release juice and soften.
  4. Lower the heat and stir pesto into the tomato juices. Add spinach in two batches and fold for 1–2 minutes until wilted.
  5. Finish with lemon juice and black pepper. Serve immediately; taste before deciding whether the pesto has supplied enough salt.

Use the whole small packet

A modest pack of gnocchi makes two main portions and avoids storing half an opened pack. Measure pesto with a clean spoon and return its jar to refrigeration immediately, following the label after opening.

A useful detail

Do not force a heavy unheated skillet onto a tiny burner that its manufacturer does not support. Use a stable pan appropriate to your camper appliance.

Another way

  • Use basil pesto instead of red pesto for a greener version; its allergen ingredients may differ.
  • Add drained canned white beans for extra substance, heating them thoroughly with the tomatoes.

Keep it well

Refrigerate leftovers in a shallow covered container within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat with a splash of water until the center reaches 165°F/74°C.