Crispy Pesto Gnocchi

This is a super quick weeknight meal! This can be a side dish or a main dish (if you eat a ton, like me!).

INGREDIENTS:

Pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/4 cup pine nuts
2 garlic cloves, minced
Sea Salt, to taste

Gnocchi:
2 tablespoons olive oil
1 (1 lb.) package potato gnocchi
3-4 cups baby spinach leaves
Freshly shredded Parmesan-Reggiano cheese, for serving

DIRECTIONS:

Make Pesto:
Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper, to taste. Set aside.

Make Gnocchi:
Cook the gnocchi according to package instructions. Drain completely. 

In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, about 3-4 minutes.  Turn the gnocchi and cook, turning occasionally, until golden and crisp, about 3 more minutes. 

Remove from the heat and stir in 1/3 cup of the pesto and the baby spinach. Toss together in the pan until the spinach just starts to wilt. You might have leftover pesto. Serve warm and garnish with Parmesan-Reggiano cheese, if desired. 

*A good leftover use of the pesto is the Chicken Pesto Spinach Pizza.

ORIGINAL RECIPE: Drop Dead Gorgeous