Pesto Gnocchi with Spinach
Serves 4 · About 30 minutes
Ingredients
For the pesto
5 oz fresh baby spinach (about 5 loosely packed cups)
2 cups young basil leaves, packed (stems removed)
1 small garlic clove, green germ removed
¼ cup pine nuts
¼ cup grated Parmigiano Reggiano
3 tablespoons grated Pecorino Fiore Sardo (or Pecorino Romano)
⅔ cup mild extra-virgin olive oil
½ medium lemon, zested
1 to 2 teaspoons fresh lemon juice
¼ teaspoon colatura di alici (or anchovy paste)
For the pasta
1 pound fresh gnocchi
6 tablespoons Diamond Crystal kosher salt (or 3 tablespoons Morton's), for the pasta water
To finish
1 wedge Parmigiano Reggiano (at least 4 oz), for grating at the table
½ cup finely grated Parmigiano Reggiano, for the sauce
2 tablespoons pine nuts
1 teaspoon flaky sea salt
½ teaspoon freshly cracked black pepper
2 tablespoons good extra-virgin olive oil
Method
1. Bring a 6-quart pot of water to a rolling boil. Add the kosher salt. Prepare a large bowl of ice water. Chill the food processor bowl in the freezer.
2. Toast all 6 tablespoons of pine nuts in a dry skillet over medium-low heat until medium-golden, about 4 minutes, stirring often. Tip onto a cold plate. Cool completely. Reserve 2 tablespoons for garnish.
3. Blanch the spinach in the boiling water for 30 seconds. Transfer to the ice bath. Squeeze very dry in a clean towel. Roughly chop. Keep the pot at a boil.
4. Blanch the garlic clove in the same water for 30 seconds. Transfer to the ice bath. Pat dry.
5. In the chilled food processor: pulse the garlic with a pinch of flaky salt to a paste. Add the ¼ cup toasted pine nuts; pulse to a creamy paste. Add the basil and chopped spinach; pulse until finely chopped and uniform. Add the ¼ cup Parmigiano and the Pecorino; pulse to combine. With the processor running, stream in the olive oil until glossy and thick. Add the lemon zest, 1 teaspoon lemon juice, and the colatura; pulse once. Taste and add the second teaspoon of juice if needed. Adjust salt. Transfer to a wide serving bowl and let sit at room temperature.
6. Just before cooking the gnocchi, warm the serving bowl and individual plates by rinsing with boiling pasta water. Dry.
7. Return the pot to a hard boil. Add the gnocchi. Cook until they float and puff, about 90 seconds. Do not overcook.
8. Reserve 1 cup pasta water. Drain the gnocchi. Add to the bowl with the pesto. Add ¼ cup pasta water and toss vigorously until glossy and emulsified. Add more pasta water 1 tablespoon at a time until silky. Fold in the ½ cup Parmigiano. Do not return to heat.
9. Divide among warmed bowls. Top with the reserved pine nuts, black pepper, flaky salt, and a drizzle of olive oil. Grate Parmigiano generously over each portion at the table. Serve immediately.
