Crispy Gnocchi with Pesto (Printable)

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

# What You'll Need:

→ 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 alternative)
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

# Method:

01 - Combine basil, pine nuts, garlic, Parmesan, salt, and pepper in a food processor. Pulse until finely chopped, then slowly add olive oil while processing 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 cherry tomatoes to the skillet and cook for 2 to 3 minutes until slightly softened.
04 - Remove skillet from heat. Stir in pesto, tossing gently to coat gnocchi and tomatoes evenly. Serve immediately garnished with extra Parmesan and fresh basil leaves.

# Expert Pointers:

01 -
  • Gnocchi gets crispy and golden instead of soft, giving you texture that feels almost indulgent.
  • Fresh basil pesto comes together in minutes and tastes like summer no matter the season.
  • The whole meal is done in 25 minutes, which means weeknight dinner without the stress.
02 -
  • Don't stir the gnocchi constantly—let them sit in the pan long enough to develop a real crust, or you'll end up with pale, soft gnocchi instead of the crispy prize you're after.
  • Make your pesto just before serving and don't add it to the hot skillet; the heat will turn the basil an unappetizing brown and flatten the fresh flavor.
03 -
  • Make your pesto ahead if you need to, but store it in an airtight container with a thin layer of olive oil on top to keep the basil from oxidizing and turning dark.
  • If your gnocchi sticks to the pan, your heat might be too low—medium-high is your friend here, and a nonstick skillet with a spatula makes all the difference.
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