Crispy Gnocchi Pesto Dish (Printable)

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

# What You 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 - Combine basil, pine nuts, garlic, Parmesan, salt, and pepper in a food processor. Pulse until finely chopped, then slowly pour in olive oil with the motor running until smooth pesto forms. Set aside.
02 - Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Spread gnocchi in a single layer and cook, stirring occasionally, for 7 to 8 minutes until golden and crisp on all sides.
03 - Add halved cherry tomatoes to the skillet and cook for 2 to 3 minutes until they soften slightly.
04 - Remove skillet from heat. Add prepared pesto and toss gently to coat gnocchi and tomatoes evenly.
05 - Plate immediately and top with extra grated Parmesan and fresh basil leaves.

# Expert Tips:

01 -
  • Those crispy, golden edges give you a textural contrast that soft gnocchi alone could never achieve.
  • Fresh pesto tastes nothing like the jarred version, and you'll notice the difference immediately.
  • It comes together faster than ordering delivery, which feels like cheating in the best way.
02 -
  • Don't crowd the gnocchi in the pan or they'll steam instead of crisp—if your skillet is small, fry them in two batches and keep the first batch warm on a plate.
  • Taste your pesto before tossing everything together; the salt level varies depending on your Parmesan, so you might need to adjust.
03 -
  • Buy vacuum-packed gnocchi if you can find it—it's shelf-stable, takes up less room, and performs identically to fresh in this preparation.
  • Make your pesto ahead of time and store it in the refrigerator; it actually tastes better the next day once the flavors have melded, though it'll lose some of its vivid green color.
Return