Nut-Free Pesto Gnocchi

Elevate your pasta nights with this vibrant and creamy Nut-Free Pesto Gnocchi! Perfect for those with nut allergies, this recipe swaps traditional pine nuts for an herby blend of fresh basil, garlic, Parmesan cheese, and spinach, creating a silky pesto sauce without sacrificing flavor. The pillowy potato gnocchi is cooked to perfection and tossed with sautéed cherry tomatoes and wilted spinach, adding bursts of sweetness and a pop of color to every bite. Ready in just 25 minutes, this quick and satisfying dish is ideal for busy weeknights or a comforting Italian-style dinner. Garnish with extra Parmesan for a cheesy finish and enjoy a nut-free twist on a classic favorite!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 500 grams potato gnocchi
• 60 grams fresh basil leaves
• 50 grams Parmesan cheese, grated
• 2 garlic cloves
• 1 tablespoon lemon juice
• 100 milliliters olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 30 grams spinach leaves
• 150 grams cherry tomatoes, halved
• 20 grams Parmesan cheese, for serving

Directions

Step 1

Start by filling a large pot with water and bringing it to a boil over high heat. Add a pinch of salt to the water.

Step 2

While the water is heating, prepare the nut-free pesto. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, garlic cloves, lemon juice, and salt. Blend until the mixture is finely chopped.

Step 3

With the food processor running, slowly pour in the olive oil until the pesto reaches a smooth and thick consistency. Taste and season with black pepper, adjusting the seasoning if needed.

Step 4

Once the water is boiling, add the potato gnocchi. Cook according to the package instructions, usually until the gnocchi float to the surface, about 2-3 minutes.

Step 5

While the gnocchi is cooking, place a large skillet over medium heat. Add a drizzle of olive oil to the skillet.

Step 6

Add the halved cherry tomatoes and spinach leaves to the skillet. Cook for about 2-3 minutes, until the spinach is wilted and the tomatoes are slightly softened.

Step 7

Drain the cooked gnocchi and add them to the skillet with the spinach and tomatoes. Turn off the heat under the skillet.

Step 8

Add the prepared pesto to the skillet and gently stir until the gnocchi, spinach, and tomatoes are well coated with the pesto sauce.

Step 9

Transfer the gnocchi to serving plates and sprinkle with additional grated Parmesan cheese.

Step 10

Serve immediately and enjoy your nut-free pesto gnocchi!

Nutrition Facts

Serving size	929.3 grams (929.3g)

Amount per serving	% Daily Value*
Calories	1883

Total Fat 147.90g	190%
Saturated Fat 45.40g	227%
Polyunsaturated Fat 10.30g
Cholesterol 156mg	52%
Sodium 3764mg	164%
Total Carbohydrate 99.10g	36%
Dietary Fiber 10.30g	37%
Total Sugars 9.40g
Protein 44.90g	90%

Vitamin D 48IU	240%
Calcium 1035mg	80%
Iron 9mg	48%
Potassium 1517mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.8%

Protein: 9.4%

Carbs: 20.8%