Crispy Gnocchi with Pesto (Printer-friendly)

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

# 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 as an alternative)
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, then drizzle in olive oil while processing until smooth. Set aside.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add gnocchi in a single layer and cook, 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 slightly softened.
04 - Remove skillet from heat. Add prepared 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 -
  • The crispy-outside, tender-inside texture of pan-fried gnocchi feels indulgent but takes just 15 minutes start to finish.
  • Fresh basil pesto cuts through the richness perfectly, making this feel light and summery despite being completely satisfying.
  • You only need one skillet and a food processor, so cleanup is blissfully minimal.
02 -
  • Don't stir the gnocchi constantly—they need those first few minutes of contact with the hot pan to brown properly, which is where all the flavor lives.
  • Make the pesto just before serving if you can; even 30 minutes in the fridge can darken the basil and dull its fresh taste.
03 -
  • If pine nuts are expensive or hard to find, walnuts work beautifully and add a slightly earthier note that pairs wonderfully with the crispy gnocchi.
  • A squeeze of fresh lemon juice stirred into the pesto at the very end brightens everything and adds a subtle complexity that guests always notice.
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