Crispy Gnocchi Pesto (Print)

Golden gnocchi pan-fried and tossed with fresh basil pesto, cherry tomatoes, and Parmesan cheese.

# Ingredients:

→ Gnocchi

01 - 1.1 lbs fresh or vacuum-packed potato gnocchi

→ Pesto

02 - 2 cups loosely packed fresh basil leaves
03 - 1/4 cup pine nuts or walnuts
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

# Instructions:

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

# Pro Tips:

01 -
  • The gnocchi gets crispy on the outside while staying tender inside, which honestly surprised me the first time it happened.
  • Fresh pesto made in minutes tastes infinitely better than anything jarred, and it's easier than you'd think.
  • The whole thing comes together in under 30 minutes, perfect for those nights when you want restaurant-quality food at home.
02 -
  • Don't stir the gnocchi constantly; let it sit in the pan long enough to actually develop that crispy exterior, or you'll end up with soft, steamed gnocchi.
  • Make the pesto just before serving if possible; it stays brighter green and the basil flavor doesn't fade from oxidation.
  • If your pesto looks too thick, thin it with another drizzle of olive oil or even a spoonful of the gnocchi cooking water.
03 -
  • Make your pesto a day or two ahead and store it in the refrigerator under a thin layer of olive oil; the flavors deepen and you'll have less stress on cooking day.
  • If your cherry tomatoes are watery, pat them dry with a paper towel before adding them to the skillet so the sauce doesn't become diluted.
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