Crispy Gnocchi with Pesto (Printable)

Pan-fried gnocchi with fresh basil pesto, cherry tomatoes, and Parmesan for a flavorful vegetarian dish.

# 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 - Combine basil, pine nuts, garlic, Parmesan, salt, and pepper in a food processor. 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 and pan-fry, stirring occasionally, for 7 to 8 minutes until golden and crispy on all sides.
03 - Add halved cherry tomatoes to the skillet and cook for 2 to 3 minutes until slightly softened.
04 - Remove the skillet from heat. Stir in prepared pesto and toss gently to coat gnocchi and tomatoes evenly.
05 - Plate immediately, topped with extra grated Parmesan and fresh basil leaves.

# Expert suggestions:

01 -
  • It comes together in 25 minutes, so weeknight dinners suddenly feel restaurant-quality without the stress.
  • The contrast between crispy gnocchi and silky pesto is genuinely addictive, and once you taste it, you'll keep making it.
  • You only need a food processor and one pan, which means minimal cleanup and maximum satisfaction.
02 -
  • Don't stir the gnocchi constantly; they need contact with the hot pan to crisp up, so resist the urge to fidget with them.
  • Make pesto in a food processor, not a blender—a blender will make it too smooth and oily, losing that lovely texture.
  • Add the pesto off the heat so it keeps its bright green color and fresh basil flavor instead of turning dull from the residual heat.
03 -
  • Use a nonstick skillet for the gnocchi—it makes the whole process less stressful and guarantees better browning without sticking.
  • Make your pesto earlier in the day if possible, which actually deepens the flavors as the ingredients get to know each other.
  • If you find your pesto too thick, loosen it with a tablespoon of pasta water or a little extra olive oil just before tossing with the gnocchi.
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