Crispy Gnocchi with Basil Pesto
Golden pan-fried gnocchi tossed with fresh basil pesto for a quick, flavorful weeknight meal.
Servings: 4 servings
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 and 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, minced garlic, and pine nuts and pulse until coarsely chopped.
- With the machine running, slowly stream in 1/2 cup extra virgin olive oil and process until smooth.
- Add 1/2 cup grated Parmesan-Reggiano and pulse until combined; season with salt and freshly ground black pepper to taste. Set the pesto aside.
- Cook the gnocchi according to the package instructions in a large pot of boiling salted water; drain well 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 the bottoms are golden and crisp, about 3–4 minutes.
- Turn the gnocchi and 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 until the gnocchi are evenly coated. Reserve any extra pesto for another use.
- Serve the crispy gnocchi warm, topping with additional Parmesan cheese if desired.
Equipment
- Food processor or blender
- Measuring Cups and Spoons
- Large Pot
- Colander
- Large Skillet
- Spatula or tongs
Notes
- Use packed basil leaves for best flavor.
- Adjust pesto amount to taste when tossing with gnocchi.
- Cook gnocchi just until they float before frying for best texture.
- Reserve extra pesto for sandwiches or salads.