Crispy Gnocchi with Pesto (Printable)

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

# What You Need:

→ Gnocchi

01 - 1.1 lbs fresh or vacuum-packed potato gnocchi

→ Pesto

02 - 2 cups loosely packed fresh basil leaves
03 - 1/4 cup pine nuts or walnuts
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

# Directions:

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

# Expert Advice:

01 -
  • The gnocchi gets genuinely crispy on the outside while staying pillowy within, creating a texture contrast that feels almost indulgent for a weeknight.
  • It comes together in 25 minutes flat, making it perfect for when you want something that tastes impressive without the stress.
  • Fresh basil pesto makes this taste like summer, even when it isn't, and one batch of pesto transforms the whole dish.
02 -
  • Don't stir the gnocchi constantly or it will never crisp up; let it develop that crust by staying still for a moment before moving it.
  • Add the pesto off the heat to preserve its bright color and fresh flavor; cooking it directly will dull it and make it taste bitter.
03 -
  • Make your pesto the day before if you want to get ahead; it keeps in the fridge for several days and actually tastes even more vibrant after the flavors meld.
  • If you can't find good fresh basil, frozen basil cubes work in a genuine pinch and won't sabotage your dish.
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