If you're looking for a delicious and easy-to-make dish that's perfect for beginners, then "Crispy Pan-Fried Gnocchi with Pesto" is the recipe for you. This meal combines the crispy texture of pan-fried gnocchi with the bright flavors of pesto, making it a perfect choice for a quick weeknight dinner.
And if you're up for a challenge, why not try your hand at making whole wheat homemade gnocchi? It's a bit more challenging but an great project for weekend cooking.
If you need a simple salad for your gnocchi, let me suggest my Mediterranean Cucumber Salad Recipe. It is quick to put together and so delicious!
What is gnocchi?
Gnocchi are small dumplings typically made from potatoes, flour, and sometimes eggs. Originating from Italy, they can also be made from other ingredients like semolina, ricotta, spinach, or pumpkin. The dough is rolled into long ropes, cut into bite-sized pieces, and often shaped by pressing them with a fork or a gnocchi board to create ridges that help hold onto sauces.
Ingredients
- Gnocchi- You can either buy the gnocchi in the refrigerated section of your favorite grocery store, or making your own is also an option. My homemade whole wheat gnocchi are so light and pillowy and perfect for this recipe.
- Pesto- it can be homemade or store bought. Basil is expensive in my area right now, so I used store bought.
- Olive oil- for frying the gnocchi.
- Fresh basil, parmesan, and pine nuts- optional for topping the pasta before serving.
How to make
Start by boiling the gnocchi in salted water. You DO NOT want to overcook the gnocchi. I boiled my fresh gnocchi for 2 minutes.
When it is done, drain really well. Heat the olive oil in a nonstick pan over medium heat. Cook the gnocchi on both sides until it is crispy. Add in the pesto and gently stir with a rubber spatula or wooden spoon until the gnocchi are covered.
Adjust salt and pepper as needed. Serve immediately.
Top tips
- Be sure to heat the pan and oil well before adding in the gnocchi. You want the gnocchi to sear quickly, remember that it is already cooked.
- The gnocchi only needs to be turned one time. So be sure it is cooked to golden brown before you turn it.
- There are a lot of types of pesto out there and gnocchi is the perfect base. Experiment with your favorite type!
- This dish is delicious for leftovers. Double it if you want to and use it for meal prep.
- Add in protein if you want to this dish- I love sausage, rotisserie chicken, or boiled shrimp.
Crispy Pan-Fried Gnocchi With Pesto
Ingredients
- 1 pound gnocchi
- 2 tablespoons olive oil
- ½-3/4 cup pesto- depending on how much you want.
- 1 tablespoon grated parmesan optional for topping
- 2 tablespoon toasted pine nuts optional for topping
Instructions
- Start by boiling the gnocchi in salted water. You DO NOT want to overcook the gnocchi. I boiled my fresh gnocchi for 2 minutes.
- When it is done, drain really well. Heat the olive oil in a nonstick pan over medium heat. Cook the gnocchi on both sides until it is crispy. Add in the pesto and gently stir with a rubber spatula or wooden spoon until the gnocchi are covered.
- Adjust salt and pepper as needed. Serve immediately.
Did you make this recipe? Let me know!