Crispy Gnocchi with Pesto (Printer-friendly)

Golden pan-fried gnocchi combined with fresh basil pesto and cherry tomatoes in a vibrant dish.

# Required Ingredients:

→ Gnocchi

01 - 1.1 lbs potato gnocchi (fresh or vacuum-packed)

→ Pesto

02 - 2 cups loosely packed fresh basil leaves
03 - 1/4 cup pine nuts (or walnuts as substitute)
04 - 1/4 cup extra-virgin olive oil
05 - 1/2 cup grated Parmesan cheese
06 - 1 garlic clove, peeled
07 - 1/2 teaspoon salt
08 - Freshly ground black pepper, to taste

→ Vegetables & Garnish

09 - 1 cup cherry tomatoes, halved
10 - 1 tablespoon extra-virgin olive oil (for frying)
11 - Additional grated Parmesan, for serving
12 - Fresh basil leaves, for garnish

# How-To Steps:

01 - In a food processor, pulse basil, pine nuts, garlic, Parmesan, salt, and pepper until finely chopped. With the motor running, slowly drizzle in olive oil until smooth. Set aside.
02 - Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add gnocchi in a single layer and cook for 7 to 8 minutes, stirring occasionally, until golden and crispy all over.
03 - Add halved cherry tomatoes to the skillet and cook for 2 to 3 minutes until slightly softened.
04 - Remove the pan from the heat. Add pesto and toss gently to coat the gnocchi and tomatoes evenly.
05 - Plate immediately, garnishing with extra grated Parmesan and fresh basil leaves.

# Expert Suggestions:

01 -
  • The crispy edges create a texture contrast that makes store-bought gnocchi taste handmade
  • Fresh pesto turns simple ingredients into something restaurant-worthy
  • It is ready in under 30 minutes but tastes like you spent much longer
02 -
  • Overcrowding the pan steams the gnocchi instead of crisping them. Work in batches if your skillet is small.
  • Pesto can turn bitter if over-processed. Pulse just until combined and stop as soon as the oil emulsifies.
  • Warm pesto loses its bright flavor. Remove the pan from heat before tossing to keep it fresh.
03 -
  • Do not salt the gnocchi while frying. The Parmesan in the pesto provides plenty of salty, umami richness.
  • Room temperature gnocchi crisps more evenly than cold. Let it sit out while you make the pesto.
  • Save a few whole basil leaves for garnish. Their bright green color pops against the golden gnocchi.
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