Crispy Gnocchi with Pesto (Printable)

Golden pan-fried gnocchi tossed with basil pesto, cherry tomatoes, and Parmesan for a flavorful meal.

# 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 tsp salt
08 - Freshly ground black pepper, to taste

→ Vegetables & Garnish

09 - 1 cup cherry tomatoes, halved
10 - 1 tbsp extra-virgin olive oil (for frying)
11 - Additional grated Parmesan, to serve
12 - Fresh basil leaves, for garnish

# Method:

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 pan from heat. Add pesto and toss gently to coat the gnocchi and tomatoes evenly.
05 - Serve immediately, topped with extra grated Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • The contrast of crispy gnocchi against vibrant, herbaceous pesto is genuinely addictive and feels fancy without any fuss.
  • Fresh basil pesto made at home tastes nothing like the jarred version, and this recipe uses so little that a small bunch goes a long way.
  • It's naturally vegetarian, naturally fast, and somehow feels like a proper dinner rather than a shortcut meal.
02 -
  • If your pesto breaks or looks separated, you either added oil too fast or your gnocchi are too hot when you add it—both fixable next time, and honestly, it still tastes wonderful even if it looks a bit rough.
  • Don't skip the high heat for crisping; medium heat gets you soft gnocchi with a pale exterior, and you'll miss the whole point of this recipe.
03 -
  • Make your pesto while the pan heats, so you're not scrambling at the last minute—it holds perfectly in the skillet while the gnocchi cooks.
  • If you can't find fresh basil, this dish loses its soul; frozen basil in a pinch is acceptable, but it's genuinely worth waiting for summer or seeking out a farmers market.
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