Crispy Gnocchi with Pesto (Printable)

Pan-fried gnocchi tossed with basil pesto, cherry tomatoes, and Parmesan for a flavorful, vibrant dish.

# What You 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 a 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, to serve
12 - Fresh basil leaves, for garnish

# Steps:

01 - Combine basil, pine nuts, garlic, Parmesan, salt, and pepper in a food processor. Pulse until finely chopped. With the machine running, slowly drizzle in olive oil until the mixture forms 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 and fry, stirring occasionally, for 7 to 8 minutes until golden and crispy on all sides.
03 - Add halved cherry tomatoes to the skillet and sauté for 2 to 3 minutes until they soften slightly.
04 - Remove skillet from heat, add pesto, and gently toss to evenly coat the gnocchi and tomatoes. Serve immediately topped with additional Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • It comes together in 25 minutes, making it perfect for nights when you want something that feels fancy but won't keep you cooking forever.
  • The contrast between crispy gnocchi and creamy pesto creates a texture and flavor experience that somehow feels both comforting and exciting.
  • Fresh basil pesto made from scratch tastes like nothing store-bought can match, and watching it come together in a food processor feels like a small victory.
02 -
  • Don't overcrowd the skillet when frying gnocchi or they'll steam instead of crisp; a single layer is non-negotiable for that golden exterior.
  • Add the pesto after removing the pan from heat so the basil stays bright green and doesn't turn dark and bitter from too much heat.
03 -
  • Make extra pesto even if you don't need it, since it keeps in the fridge for a week and transforms pasta, eggs, and roasted vegetables into something special.
  • If your pine nuts are even slightly rancid, they'll ruin the whole batch of pesto, so taste them first or buy them from a place with good turnover.
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