Crispy Gnocchi with Pesto (Printable Page)

Golden pan-fried gnocchi tossed with fresh basil pesto, cherry tomatoes, and Parmesan cheese.

# What You 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, to serve
12 - Fresh basil leaves, for garnish

# Steps:

01 - Combine basil, pine nuts, garlic, Parmesan, salt, and pepper in a food processor. Pulse until finely chopped. With motor running, drizzle in olive oil until a smooth pesto forms. Set aside.
02 - Heat 1 tablespoon 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 cherry tomatoes to the skillet and sauté for 2 to 3 minutes until slightly softened.
04 - Remove skillet from heat, add prepared pesto, and gently toss to coat gnocchi and tomatoes evenly. Serve immediately topped with extra Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • Crispy edges on fluffy pillows of potato—it's textural magic that changes everything about how you think of gnocchi.
  • Fresh pesto made in minutes becomes this vibrant, aromatic backbone that makes you feel like you've put real effort in.
  • It's done in under 30 minutes but tastes like you've been cooking all afternoon.
02 -
  • Don't crowd the skillet or your gnocchi will steam instead of crisp—work in batches if needed, or use two pans running side by side.
  • Make your pesto ahead if you want, but add the olive oil just before serving so it stays bright green and doesn't oxidize into something dull.
03 -
  • Pat your gnocchi dry before frying if they seem damp from being stored or thawed—water is the enemy of crispiness.
  • Have your pesto ready before the gnocchi hits the pan because once they're golden, they need to be tossed immediately or they'll start to soften and lose that texture you worked for.
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