Crispy Gnocchi with Pesto (Print View)

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

# Components:

→ 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 for variation)
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, to serve
12 - Fresh basil leaves, for garnish

# Preparation Steps:

01 - In a food processor, combine basil, pine nuts, garlic, Parmesan, salt, and pepper. Pulse until finely chopped. With the motor running, drizzle in 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. Cook, stirring occasionally, for 7 to 8 minutes until golden and crispy on all sides.
03 - Add cherry tomatoes to the skillet and sauté for 2 to 3 minutes until slightly softened.
04 - Remove the skillet from heat. Add pesto and toss gently to coat gnocchi and tomatoes evenly.
05 - Plate immediately and top with additional Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • The gnocchi gets crispy and golden instead of soft, which is honestly a game-changer for texture.
  • Fresh pesto made in minutes tastes nothing like the jarred version and transforms the entire dish.
  • It comes together in 25 minutes flat, making it perfect for weeknight dinners when you want something that feels special.
02 -
  • Never add pesto to a hot pan—the heat will dull the basil's brightness and turn it dark and bitter. Remove from heat first, then toss.
  • Gnocchi needs space in the pan to crisp up, so resist the urge to crowd the skillet; give them room to breathe and develop that golden exterior.
03 -
  • Toast your pine nuts lightly before adding them to the pesto—it deepens their flavor and makes the whole sauce taste more intentional and complex.
  • If your pesto feels too thick after adding oil, thin it slightly with a tablespoon of the pasta water or warm vegetable broth, which will also help it coat the gnocchi more evenly.
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