by Rachel Phipps

Gnocchi makes an easy-peasy 10-minute dinner. It's so simple to give homemade pesto a healthy boost using fresh spinach.

For this recipe you will need a mini food processor or a blender.

Each serving provides 631 kcal, 17g protein, 74g carbohydrates (of which 1g sugars), 28g fat (of which 10.5g saturates), 6g fibre and 3.3g salt.

Main course

Buyer's guide

Spinach is at its best from May to October, but it’s available year-round. Look for vibrant green leaves without yellowing or signs of bruising. Smaller leaves are best for salads, whereas larger ones stand up better to heat. Bear in mind that spinach leaves shrink dramatically, so what looks like an enormous amount won’t be when it’s cooked.


Store dry spinach, loosely packed in a bag in the salad crisper of your fridge for up to one week. To freeze, blanch the spinach, squeeze the water out, then divide into serving portions in freezer bags.