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homemade Crispy Gnocchi with Pistachio Pesto. photo
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Crispy Gnocchi with Pistachio Pesto.

A crunchy pan-fried gnocchi tossed in a bright, nutty pistachio pesto.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6 servings

Ingredients

  • 3/4 cup unsalted shelled or in-shell roasted pistachios your choice
  • 1/4 cup sun-dried tomatoes
  • 1 clove garlic peeled
  • 1/2 cup fresh basil plus more for garnish
  • 1/2 cup freshly grated Parmesan cheese plus more for serving
  • 1/2 teaspoon crushed red pepper flakes optional
  • freshly ground black pepper a pinch
  • 2 tablespoons olive oil for the pesto; more if needed
  • 2 pound potato gnocchi packages (I used DeLallo)
  • 2 tablespoons olive oil for the pan

Instructions

  • Make the pistachio pesto by combining pistachios, sun-dried tomatoes, garlic, basil, crushed red pepper flakes (if using), and a pinch of black pepper in a food processor or blender; pulse until coarsely chopped.
  • With the machine running, slowly add 2 tablespoons olive oil and process until smooth, then add the Parmesan and pulse until combined; taste and season with salt and more pepper if needed. Set aside.
  • Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions; before draining, reserve 1 cup of the cooking water, then drain the gnocchi completely.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the drained gnocchi in a single layer (work in batches if needed) and cook undisturbed until golden and crisp on the first side, about 3–4 minutes.
  • Turn the gnocchi and continue cooking, turning occasionally, until golden and crisp on all sides, about 3 more minutes per batch; remove from heat.
  • Toss the crispy gnocchi with the pistachio pesto, adding reserved cooking water a little at a time to thin the sauce to your desired consistency; stir until evenly coated.
  • Serve warm and garnish with additional basil and Parmesan if desired.

Equipment

  • Food processor or blender
  • Large Pot
  • Large Skillet
  • Slotted spoon or spider
  • Measuring Cups and Spoons

Notes

  • Use bottled sun-dried tomatoes packed in oil or rehydrate dry ones before using.
  • Reserve pasta water to loosen the pesto for better coating.
  • Work in batches when pan-frying to avoid overcrowding the skillet.
  • Pesto can be made ahead and refrigerated for up to 2 days.