Crispy Gnocchi with Pesto (Print Version)

Golden pan-fried gnocchi with 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 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

# How to Make It:

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 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 Parmesan and fresh basil leaves.

# Additional Tips::

01 -
  • Crispy gnocchi has this addictive texture that regular boiled gnocchi just can't match, and it comes together faster than you'd think.
  • Fresh pesto elevates everything without requiring any fancy techniques or special skills.
  • It's vegetarian, naturally satisfying, and feels indulgent without being heavy.
02 -
  • Don't stir the gnocchi constantly at the start—let it sit for a bit so it actually has a chance to get crispy instead of just steaming in the pan.
  • Make your pesto right before you cook so it stays bright and fresh, not oxidized and dull from sitting out.
03 -
  • If you're making pesto ahead, store it without the olive oil and add the oil right before cooking to keep it bright green and fresh-tasting.
  • Room temperature gnocchi actually pan-fries better than cold straight-from-the-fridge gnocchi, so let it sit out for a few minutes first.
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