Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (17.6-ounce / 500 g) package shelf-stable potato gnocchi
- 2 tablespoons water
- 1/3 cup (85 g) basil pesto (jarred or homemade)
- 2 packed cups (60 g) baby spinach
- 1/4 cup (25 g) finely grated Parmesan, plus more to finish
- 1 cup (150 g) cherry tomatoes, halved
- 1 teaspoon extra-virgin olive oil (optional)
- 1/8 teaspoon kosher salt, plus more to taste
- Black pepper, to taste
Do This
- 1. Put gnocchi and water in a large microwave-safe bowl; cover loosely.
- 2. Microwave on HIGH for 2 minutes; stir well.
- 3. Microwave 1–2 minutes more until hot and tender; drain any excess water.
- 4. Stir in pesto and spinach; microwave 30–60 seconds to wilt spinach.
- 5. Add Parmesan (and olive oil if using); toss until glossy and creamy.
- 6. Stir in cherry tomatoes off-heat; season with salt and pepper.
- 7. Finish with extra Parmesan and serve immediately.
Why You’ll Love This Recipe
- Fast “restaurant pasta” comfort: pillowy gnocchi, glossy pesto, and melty Parmesan in about 10 minutes.
- Mostly pantry-friendly: shelf-stable gnocchi and jarred pesto make it easy to keep on hand.
- One bowl, microwave method: minimal dishes and no stovetop required.
- Cherry tomatoes go in at the end for a fresh, juicy pop that keeps the sauce vibrant.
Grocery List
- Produce: baby spinach (2 packed cups / 60 g), cherry tomatoes (1 cup / 150 g)
- Dairy: Parmesan cheese (at least 25 g, plus extra for serving)
- Pantry: shelf-stable potato gnocchi (1 x 17.6 oz / 500 g), basil pesto (at least 1/3 cup / 85 g), extra-virgin olive oil (optional), kosher salt, black pepper
Full Ingredients
For the Gnocchi Pesto Bowl
- Shelf-stable potato gnocchi: 1 (17.6-ounce / 500 g) package
- Water: 2 tablespoons (for steaming/warming the gnocchi in the microwave)
- Basil pesto: 1/3 cup (85 g), jarred or homemade
- Baby spinach: 2 packed cups (60 g)
- Finely grated Parmesan: 1/4 cup (25 g), plus more for serving
- Cherry tomatoes: 1 cup (150 g), halved
Optional Finishing Touches
- Extra-virgin olive oil: 1 teaspoon (helps the sauce look extra glossy)
- Kosher salt: 1/8 teaspoon, plus more to taste (pesto and Parmesan can be salty)
- Black pepper: to taste
Step-by-Step Instructions
Step 1: Choose the right bowl and prep the mix-ins
Grab a large microwave-safe bowl (at least 2-quart capacity). This gives you space to stir without pesto flying everywhere. Halve the cherry tomatoes and measure out the pesto and Parmesan. Keep the spinach ready next to the microwave so you can move quickly while everything is hot.
Step 2: Microwave-steam the gnocchi until hot and pillowy
Add the gnocchi and 2 tablespoons water to the bowl. Cover loosely (a vented lid is ideal; otherwise set a microwave-safe plate on top slightly askew so steam can escape).
Microwave on HIGH (1000 watts) for 2 minutes. Stir thoroughly to redistribute heat.
Microwave again on HIGH for 1 to 2 minutes, until the gnocchi are steaming hot and tender. (If your microwave is lower wattage, you may need an extra 30–60 seconds.)
Step 3: Drain off any extra water (if needed)
Carefully remove the cover (watch for steam). If there is more than a teaspoon or two of water pooled at the bottom, tilt the bowl and spoon it off. A tiny bit of moisture is fine and can actually help the pesto coat evenly, but too much will thin the sauce.
Step 4: Add pesto and wilt the spinach
Stir in the 1/3 cup (85 g) pesto until the gnocchi are evenly coated. Add the spinach and toss to combine.
Microwave on HIGH for 30 to 60 seconds, just until the spinach wilts. Stop as soon as the spinach collapses; overcooking can dull the green color and make it watery.
Step 5: Make it creamy and glossy with Parmesan
Immediately add the 1/4 cup (25 g) finely grated Parmesan and toss vigorously so it melts into the warm pesto and lightly thickens the sauce.
If you want a more “restaurant pasta” sheen, drizzle in the 1 teaspoon olive oil and toss again. Taste, then add up to 1/8 teaspoon kosher salt and black pepper as needed.
Step 6: Stir in tomatoes off-heat for a fresh, juicy finish
Stir in the halved cherry tomatoes after the microwaving is done. This keeps them bright and juicy, and it gives the bowl that just-tossed, freshly finished feel rather than a cooked-down tomato sauce.
Serve right away with extra Parmesan on top.
Pro Tips
- Use finely grated Parmesan. The smaller the shreds, the faster it melts and the creamier your pesto becomes.
- Don’t fully cook the tomatoes. Adding them at the end keeps their flavor fresh and prevents watery sauce.
- Loosely cover for best texture. A loose cover traps steam to warm the gnocchi evenly without turning them tough.
- Adjust for microwave wattage. Times are written for a 1000-watt microwave; lower wattage may need an extra 30–90 seconds total.
- Want it extra saucy? Stir in 1 more tablespoon pesto or 1 tablespoon hot water at the end, then toss hard to emulsify.
Variations
- Protein boost: Stir in 1 cup shredded rotisserie chicken or 1 (5-ounce) can drained tuna after the spinach wilts; microwave 30 seconds to warm through.
- Spicy pesto bowl: Add 1/4 teaspoon crushed red pepper flakes and a squeeze of lemon (1 teaspoon) right before serving.
- Mozzarella melt: Replace half the Parmesan with 1/2 cup (55 g) shredded mozzarella; microwave 20–30 seconds after adding for a stretchy finish.
Storage & Make-Ahead
This bowl is best eaten immediately while the gnocchi are hot and the pesto is glossy. If you have leftovers, cool and refrigerate in an airtight container for up to 2 days. Reheat in the microwave with 1 tablespoon water for 60–90 seconds, stirring halfway through. For best texture, add a few fresh halved tomatoes after reheating (the tomatoes in the leftovers will soften more).
Nutrition (per serving)
Approximate, based on 2 servings: 520 calories, 17 g protein, 58 g carbohydrates, 24 g fat, 5 g fiber, 780 mg sodium.
