Crispy Gnocchi with Pesto (Printable)

Pan-fried gnocchi coated in fresh basil pesto with 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

# Method:

01 - Combine basil, pine nuts, garlic, Parmesan, salt, and pepper in a food processor. Pulse until finely chopped. With motor running, slowly add olive oil until 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 and pan-fry, stirring occasionally, until golden and crispy, 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. Add pesto and toss gently to coat gnocchi and tomatoes evenly.
05 - Plate immediately and garnish with additional grated Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • Gnocchi transforms from soft and pillowy to crackling at the edges, giving you two textures in one bite.
  • Homemade pesto made while the pan heats means you're eating fresh, vibrant green sauce without the store-bought staleness.
  • The whole thing comes together in 25 minutes, which somehow feels like cheating when it tastes this good.
02 -
  • Don't skip the single-layer frying step—crowding the pan creates steam instead of crust, and soft gnocchi defeats the whole point of this dish.
  • Pesto made an hour ahead somehow tastes sharper and less fresh, so make it right before you cook if you can; the basil's oils are most volatile right after blending.
03 -
  • Keep a spoon nearby while the pesto comes together and taste as you drizzle the oil—you can always add more, but you can't take olive oil back out.
  • If your gnocchi stick to the pan, that's actually where the best crispy bits are hiding; just give them a little extra time and they'll release themselves.
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