5-ingredient spinach gnocchi with pesto alfredo

Step 1/4

• 2 cloves garlic
• 30 g walnuts (toasted)
• 100 g baby spinach
• olive oil
• salt
• pepper

• food processor
• knife
• cutting board
• frying pan

Peel garlic and add to a food processor. Add walnuts and some of the spinach. Season with salt and pepper and pulse to combine. Add some olive oil to form a loose pesto. Transfer to a frying pan and set aside.

Step 2/4

• 100 g baby spinach
• 3 tbsp water
• 200 g flour
• flour (for dusting)

• pastry cutter

Add remaining spinach to the food processor. Season with a pinch of salt and add remaining olive oil and water. Pulse until very well combined. Add flour to a clean work surface and make a well in the center. Add the spinach mixture to the middle of the well and use a pastry cutter to mix the dough until combined, adding more flour as needed. Cut the dough into slices, then again into rectangular gnocchi, shaping them with your hands to create softer-edged rectangles.

Step 3/4

• 150 ml pasta water
• 240 g crème fraîche

• pot

Bring a large pot of water to a gentle boil and season generously with salt. Boil gnocchi until they float. Reserve some pasta cooking water and mix with crème fraîche.

Step 4/4

• Parmesan cheese (for serving)

• rubber spatula
• fine grater

Add crème fraîche mixture to the pan with the pesto and set over low heat, stirring to combine. Season to taste with salt and pepper, then add the gnocchi and toss gently to combine. Serve with grated Parmesan cheese. Enjoy!

Enjoy your meal!