Spelt Gnocchi with Spinach and Almond Pesto

Wholesome and Comforting in Every Bite

These Spelt Gnocchi with Spinach and Almond Pesto are a healthy twist on a classic Italian favourite. Nutty spelt flour creates light, tender gnocchi, while the spinach and almond pesto adds a vibrant, flavourful punch.

Perfect for a weeknight dinner or a special weekend meal, this dish is both satisfying and nutritious. The combination of spelt gnocchi and green pesto provides protein, fibre, and essential minerals in a colourful, easy-to-prepare meal.

Why You’ll Love This Recipe

• Nutty, tender gnocchi with wholesome spelt flour
• Vibrant, creamy spinach and almond pesto
• Quick, easy, and packed with nutrients
• Ideal for vegetarians and light, healthy eating

This recipe elevates a simple pasta dish to a restaurant-worthy plate without complicated steps.

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Print Recipe

High-Fibre

Spelt Gnocchi with Spinach and Almond Pesto

Author: Valentina Cuisine: Italian-inspired Courses: Main Dish Recipe Keys: A almond pesto H healthy Italian S spelt gnocchi S spinach pesto V vegetarian pasta

Difficulty: Intermediate Prep Time 25 mins Cook Time 15 mins Rest Time 40 mins Total Time 1 hr 20 mins

Servings: 4 Estimated Cost: £ 8 Calories: 380

Best Season: Spring, Summer

Dietary:

V Vegetarian

Description

Tender spelt gnocchi served with a fresh spinach and almond pesto — a healthy, vibrant, and satisfying vegetarian dish.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

For the gnocchi:

• 250 g spelt flour (plus extra for dusting)
• 300 g cooked potato (mashed and cooled)
• 1 egg
• ¼ tsp salt

For the spinach and almond pesto:

• 100 g fresh spinach leaves
• 50 g almonds (toasted)
• 50 g Parmesan or vegan alternative (grated)
• 1 clove garlic
• 50 ml olive oil
• 1 tsp lemon juice
• pinch salt and pepper

Optional garnish:

• Extra Parmesan
• almond flakes (toasted)

Instructions

Make the gnocchi dough.

1. Mash potatoes and allow to cool. Mix with egg, salt, and gradually fold in spelt flour until a soft dough forms.

Shape gnocchi.

1. Dust a surface with flour, roll dough into long ropes (~2 cm thick), and cut into 2 cm pieces. Optional: press gently with a fork for ridges.

Cook gnocchi.

1. Boil a large pan of salted water. Drop gnocchi in batches; cook until they float to the surface (2–3 minutes). Drain and set aside.

Prepare the pesto.

1. In a food processor, blend spinach, almonds, Parmesan, garlic, lemon juice, salt, and pepper. Slowly add olive oil until smooth. Adjust seasoning to taste.

Combine and serve.

1. Toss cooked gnocchi in the pesto until coated. Serve immediately, garnished with extra Parmesan or almond flakes if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 3g15%

Cholesterol 45mg15%

Sodium 280mg12%

Potassium 550mg16%

Total Carbohydrate 42g15%

Dietary Fiber 6g24%

Sugars 2g

Protein 12g24%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• Dough can be prepared ahead and refrigerated for up to 24 hours.
• Pesto can be stored in the fridge for 2–3 days.
• For a gluten-free alternative, substitute spelt with a gluten-free flour blend.

Keywords: spelt gnocchi, spinach pesto, almond pesto, vegetarian pasta, healthy Italian