Crispy Gnocchi with Basil Pesto
Golden pan-fried gnocchi tossed with bright basil pesto for a quick, flavorful weeknight meal.
Equipment
- Food processor or blender
- Large Skillet
- Colander
- Measuring cups and spoons
Ingredients
- 2 cups fresh basil leaves packed
- 1/2 cup freshly grated Parmesan-Reggiano cheese
- 1/2 cup extra-virgin olive oil
- 1/4 cup pine nuts
- 2 garlic cloves minced
- salt to taste
- freshly ground black pepper to taste
- 2 tablespoons olive oil for frying
- 1 lb potato gnocchi package
- Parmesan cheese for serving
Instructions
- Make the pesto: In a food processor or blender, combine the basil, garlic, and pine nuts and pulse until coarsely chopped.
- With the machine running, drizzle in the 1/2 cup extra-virgin olive oil until smooth, then add the 1/2 cup grated Parmesan-Reggiano and pulse to combine; season with salt and freshly ground black pepper to taste.
- Cook the gnocchi according to the package instructions, then drain thoroughly in a colander.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Add the drained gnocchi in a single layer and cook undisturbed until golden and crisp on the bottom, about 3–4 minutes.
- Turn the gnocchi and continue to cook, turning occasionally, until all sides are golden and crisp, about 3 more minutes.
- Remove the skillet from the heat and stir in 1/4 to 1/3 cup of the prepared pesto to coat the gnocchi; add more pesto if desired.
- Serve the gnocchi warm, topped with additional Parmesan cheese if you like.
Notes
- You may have leftover pesto to use on sandwiches or pasta.
- Pulse the pesto just until combined for a rustic texture.
- Dry the gnocchi well after draining for best crisping.
- Use a roomy skillet so the gnocchi can brown in a single layer.