Crispy Gnocchi with Pesto (Printable)

Golden pan-fried gnocchi with fresh basil pesto, cherry tomatoes, and Parmesan for a flavorful Italian-inspired dish.

# 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 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

# Directions:

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 a smooth pesto forms. Set aside.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add gnocchi in a single layer. Pan-fry, stirring occasionally, for 7 to 8 minutes or 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 the gnocchi and tomatoes evenly.
05 - Serve immediately, topped with additional grated Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • The gnocchi gets crispy on the outside while staying pillowy inside, which honestly beats boiling it every single time.
  • Fresh pesto transforms a simple pan of fried gnocchi into something that tastes like you spent hours in the kitchen when it takes barely 25 minutes.
  • This recipe is forgiving enough for a weeknight dinner but impressive enough to serve when people come over.
02 -
  • Wet basil will darken and taste bitter, so brush it clean instead of rinsing it under water, or dry it thoroughly if you do wash it.
  • Don't stir the gnocchi constantly while pan-frying, because it needs contact with the hot pan to develop that golden crust that makes this dish worth making.
  • Always taste your pesto before adding it to the hot gnocchi and adjust the salt and pepper, because the heat will mute the flavors slightly as things cool.
03 -
  • Use vacuum-packed gnocchi rather than frozen if you can find it, because it crisps up faster and more evenly than gnocchi straight from the freezer.
  • Toast your pine nuts in a dry pan for 2-3 minutes before making the pesto to deepen their flavor and add a subtle complexity that guests always notice.
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