Crispy Gnocchi with Pesto (Printable Version)

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

# Ingredient List:

→ 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

# Steps:

01 - Combine basil, pine nuts, garlic, Parmesan, salt, and pepper in a food processor. Pulse until finely chopped, then gradually add olive oil with the motor running until the pesto is 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 pan-fry, stirring occasionally, for 7 to 8 minutes until golden and crispy on all sides.
03 - Add cherry tomatoes to the skillet and cook for 2 to 3 minutes until slightly softened.
04 - Remove the skillet from heat, add pesto, and toss gently to coat the gnocchi and tomatoes evenly.
05 - Plate immediately, topping with extra Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • The gnocchi get genuinely crispy on the outside while staying tender inside—a textural contrast that changes everything.
  • Fresh basil pesto tastes like summer in a bowl, especially when you make it yourself just minutes before eating.
  • It comes together faster than you'd think, perfect for those nights when you want something restaurant-quality without the fuss.
02 -
  • Don't crowd the pan when frying gnocchi—give them room to develop that crispy exterior, which means you might need to work in two batches if your skillet is small.
  • Add the pesto off heat so the basil stays bright green and fresh-tasting instead of turning dark from the residual pan heat.
03 -
  • Toast your pine nuts separately before adding them to the pesto—it only takes a minute and transforms their flavor from neutral to nutty and toasted.
  • Taste your pesto before you serve and adjust the salt, pepper, and lemon juice (if using) because pesto is unforgiving about seasoning.
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