Crispy Gnocchi with Pesto (Printable)

Golden pan-fried gnocchi with fresh basil pesto, cherry tomatoes, and a Parmesan sprinkle for a satisfying 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 as alternative)
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, for serving
12 - Fresh basil leaves, for garnish

# Cooking Steps:

01 - Combine basil, pine nuts, garlic, Parmesan, salt, and pepper in a food processor. Pulse until finely chopped. With the motor running, drizzle olive oil until smooth pesto forms. Set aside.
02 - Heat olive oil in a large nonstick skillet over medium-high heat. Add gnocchi in a single layer and cook, stirring occasionally, for 7 to 8 minutes until golden and crispy on all sides.
03 - Add cherry tomatoes to the skillet and sauté for 2 to 3 minutes until slightly softened.
04 - Remove skillet from heat. Add prepared pesto and toss gently to evenly coat gnocchi and tomatoes.
05 - Serve immediately topped with extra Parmesan and fresh basil leaves.

# Expert Tips:

01 -
  • It comes together in 25 minutes, which means you can feed people something restaurant-quality on a Tuesday night without drama.
  • The crispy-tender contrast of the gnocchi is genuinely addictive, and the basil pesto tastes like you actually know what you're doing in the kitchen.
  • It's one of those dishes that feels indulgent but is just potatoes, herbs, and olive oil doing their thing.
02 -
  • Don't stir the gnocchi constantly—they need contact with the hot pan to develop that crispy exterior, so let them sit for at least 2 minutes before you start moving them around.
  • Make the pesto just before you cook if you can; basil oxidizes and darkens if it sits too long, and the color is part of the promise of this dish.
03 -
  • If your gnocchi stick to the pan, let them sit longer before stirring—resistance means they're still building their crust.
  • Add a squeeze of fresh lemon juice to the pesto just before serving if it tastes a little dull or heavy; brightness is everything here.
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