Crispy Gnocchi with Pesto (Printer View)

Golden gnocchi pan-fried and tossed with basil pesto, cherry tomatoes, and Parmesan for vibrant flavors.

# Components:

→ Gnocchi

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

→ Pesto

02 - 2 cups loosely packed fresh basil leaves
03 - ¼ cup pine nuts (or walnuts as alternative)
04 - ¼ cup extra-virgin olive oil
05 - ½ cup grated Parmesan cheese
06 - 1 garlic clove, peeled
07 - ½ 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

# Method:

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

# Expert Advice:

01 -
  • Crispy-on-the-outside gnocchi is a texture revelation that boiled gnocchi simply can't match.
  • Fresh basil pesto elevates everything it touches, making even simple ingredients taste like they came from a trattoria.
  • The whole dish comes together in less time than it takes to order delivery.
02 -
  • Don't skip the single-layer step when pan-frying or the gnocchi will steam instead of crisp, which is the whole point of this technique.
  • Add the pesto off heat so the basil stays bright and fresh instead of turning dull and muddy from the warmth.
03 -
  • Make your pesto a day or two ahead and store it in a glass jar covered with a thin layer of olive oil on top to keep the basil bright and fresh.
  • If your gnocchi stick to the pan at first, don't panic; just give them another minute to develop a crust before stirring, and they'll release naturally.
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