Crispy Gnocchi with Pesto (Print Version)

Golden gnocchi pan-fried and coated with fresh basil pesto, cherry tomatoes, and a touch of Parmesan.

# 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, slowly drizzle in olive oil until the mixture forms a smooth pesto. Set aside.
02 - Heat 1 tablespoon of 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 with the gnocchi and cook for 2 to 3 minutes until the tomatoes are slightly softened.
04 - Remove skillet from heat. Add the prepared pesto and gently toss to evenly coat the gnocchi and tomatoes. Serve immediately, garnished with extra Parmesan and fresh basil leaves.

# Additional Tips::

01 -
  • Crispy gnocchi has this textural magic that soft gnocchi can never match, and it happens in your skillet in under ten minutes.
  • Fresh pesto made while the gnocchi cooks means the whole dish comes together before you've even set the table.
  • It feels indulgent and special but requires no fancy ingredients or complicated techniques.
02 -
  • Don't skip the single-layer frying step—if you stir constantly or crowd the pan, the gnocchi won't crisp and the whole dish loses its textural appeal.
  • Add the pesto off the heat so the basil stays vibrant green and doesn't turn dull and oxidized from the residual pan heat.
03 -
  • Make pesto while the gnocchi cooks to stay organized and keep everything warm when it's time to combine them.
  • If your gnocchi are frozen, there's no need to thaw them—fry them straight from the freezer and they'll take about two minutes longer to crisp up.
Go Back