Save I discovered this dish on a rainy Tuesday when I had nothing but a package of shelf-stable gnocchi and a wilting basil plant. The transformation from soft, pillowy dumplings to crispy golden nuggets felt like magic. Now it is my go-to when I need something that feels indulgent but comes together in minutes.
Last summer my sister visited and we made three batches in one week, tweaking the pesto each time. She still texts me whenever she craves that specific combination of warm gnocchi and cool basil.
Ingredients
- Potato gnocchi: Shelf-stable packages work beautifully here. The frying process transforms them completely, so do not worry about tracking down fresh pasta.
- Fresh basil: The heart of the dish. Buy more than you think you need. Basil wilts quickly, so use it the day you bring it home.
- Pine nuts: Their buttery flavor is worth the price. Toast them lightly in a dry pan before processing for deeper flavor.
- Extra-virgin olive oil: You will taste it, so use the good stuff. Save your most expensive bottle for finishing and use a solid everyday oil for frying.
- Cherry tomatoes: They burst just enough in the pan to create little pockets of sweetness. Grape tomatoes work too but need an extra minute.
Instructions
- Make the pesto first:
- Toss basil, nuts, garlic, Parmesan, salt and pepper into your food processor. Pulse until it looks like confetti. Then drizzle in the olive oil while the motor runs.
- Crisp the gnocchi:
- Heat that tablespoon of oil in your biggest skillet until it shimmers. Add gnocchi in a single crowded layer. Let them sear undisturbed for 2 minutes before tossing.
- Add the tomatoes:
- Once the gnocchi are golden all over, toss in the halved tomatoes. Stir for just 2 to 3 minutes until they soften but still hold their shape.
- Bring it together:
- Slide the pan off the heat. Pour in the pesto and fold everything together gently. The residual heat warms the sauce without cooking the basil.
- Finish and serve:
- Heap into bowls and shower with extra Parmesan and whole basil leaves. Bring the dish to the table while the gnocchi are still audibly crispy.
Save This recipe became my signature after I served it at a dinner party where someone actually licked their plate. I keep a bag of gnocchi in the pantry now, just in case.
Making It Your Own
The beauty of this dish lies in its adaptability. Swap pine nuts for walnuts if that is what you have. Toss in handfuls of spinach or arugula at the end for a hit of greens. The core technique—crisping the gnocchi and coating it in fresh sauce—works with whatever you throw at it.
Wine Pairing
A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness of the fried gnocchi. The herbaceous notes in the wine echo the basil while the acidity balances the cheese. If you prefer red, a light Barbera works beautifully.
Make-Ahead Strategy
You can blitz the pesto up to three days ahead and store it in the fridge with a thin layer of oil on top. The gnocchi, however, demand last-minute attention for that signature crunch.
- Double the pesto and use the extra throughout the week on sandwiches or roasted vegetables
- Leftover fried gnocchi reheats surprisingly well in a hot skillet. A quick re-crisp brings back the texture
- Store extra basil stems in a glass of water like flowers. They last twice as long
Save Simple enough for Tuesday, impressive enough for guests. That is the sweet spot this dish hits every single time.
Recipe Questions
- → How do I achieve crispy gnocchi?
Use a hot nonstick skillet with a tablespoon of olive oil. Fry the gnocchi in a single layer, turning occasionally until all sides are golden and crispy.
- → Can I substitute pine nuts in the pesto?
Yes, walnuts work well as a substitute offering a slightly different but delicious flavor and texture.
- → Is it necessary to sauté cherry tomatoes?
Sautéing softens the tomatoes slightly and enhances their natural sweetness, balancing the dish's flavors.
- → How can I make this dish vegan-friendly?
Replace Parmesan cheese with vegan Parmesan or nutritional yeast while preparing the pesto and as a garnish.
- → What is the best way to store leftovers?
Refrigerate leftovers in an airtight container and gently reheat in a skillet to preserve the crispiness of the gnocchi.