Spinach & Ricotta Gnocchi

Featuring One Potato Chia Seed Pesto - nut free!

In this quick-cooking dish, pillowy-light gnocchi is tossed with our signature nut-free Chia Seed Pesto that's sure to have your taste buds singing. Serve the gnocchi with a fresh green salad dressed in a homemade zesty red wine vinaigrette, this dinner is a deliciously updated classic. This is a great one to make with kids because it’s truly hands-on and a tactile and tasty delight. Buon Appetito!

Meal Prep & Time Savers

1. Make a batch of Chia Seed Pesto in advance, and store it in your freezer to make this meal quickly any time. Pesto can be frozen for up to 6 months and can be thawed overnight in the fridge. You can store larger amounts in a freezer-safe sealable container, cover with a thin layer of olive oil to lock in the freshness, and seal tightly. Or, you can freeze in smaller serving-size portions using silicone freezer trays. When ready to use, defrost it in the microwave or on the stovetop.

2. Yes, you can freeze homemade gnocchi to keep it fresh for later! For best results, store uncooked gnocchi in the freezer; after making the dough and forming into gnocchi, freeze them on a parchment-lined baking sheet in a single layer overnight, then transfer to a freezer bag. When ready to cook, boil frozen gnocchi directly in simmering water until they float, which might take a bit longer than fresh gnocchi. Homemade gnocchi will keep for up to 4 months in the freezer.

Make extra pesto!

• Use pesto for your pizza sauce base (we’re making homemade pizza next week!) or make extra to use as a steak marinade.

• Add extra olive oil and a bit of white wine vinegar for pesto salad dressing

• Add to plain marinara sauce to give your marinara an extra layer of flavor

• Stuff & marinate meat or tofu with the pesto

• Make it into a creamy pesto sauce - heat slowly and add cream (and a dollop of ricotta) 

• Stir it into a frittata or an omelet

• Top your roasted veggies with drizzled pesto

• Rub inside and on a whole chicken before roasting

• Make pesto compound butter - melt the butter, mix in the pesto, refrigerate until solid. Roll in parchment paper to make into a log, store in the freezer to cut off a piece and serve on baked potatoes, italian bread, over rice or even steak

One Potato recommends reading through the full recipe before starting to cook - that way all the steps will go more smoothly.

Spinach & Ricotta Gnocchi

with zucchini, tomatoes, and side salad

For 4 Servings

PREP TIME: 15 minutes COOK TIME: 25 minutes TOTAL TIME: 35 minutes

One Potato Kitchen Tools: food processor, chef’s knife, cutting board, 3 shallow bowls, baking sheet, large pot, slotted spoon, measuring cup, small pot

From Your Pantry: salt (kosher or sea), pepper, olive oil, flour (All-Purpose or GF), 1 egg

Wash and dry your salad produce.