Crispy Gnocchi with Basil Pesto

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Crispy Gnocchi with Basil Pesto Recipe

After I graduated college, I traveled to Italy with my brother and his best friend. I fell in love with the country…and gnocchi. Gnocchi is now one of my all-time favorite meals. We like to make homemade gnocchi at home, but sometimes there just isn’t enough time to make gnocchi from scratch. On busy nights, we like to make Crispy Gnocchi with Pesto, which is a quick and easy meal that still gives me my gnocchi fix. And it is a great recipe for this week because it is green and would be a fantastic dish to serve on St. Patrick’s Day.

Crispy Gnocchi with Basil Pesto

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First, I made a simple basil pesto sauce to go with our crispy gnocchi. You can also use our Spinach Basil Pesto. Both are great with this recipe!

To make the gnocchi, I used a package of store bought gnocchi. You can find gnocchi in the pasta aisle-we like DeLallo brand. To make the gnocchi crispy, you pan fry it in olive oil until the outsides are golden brown and crispy.

Crispy Gnocchi with Basil Pesto

Josh likes to eat the gnocchi plain from the pan. Yes, he burns his fingers and mouth, but he never learns:) I try to keep him out of the pan, but it is hard. The gnocchi is delicious so I don’t blame him. We garnished the Crispy Gnocchi with Basil Pesto with a little Parmesan cheese and served bread on the side. We were in carb heaven!

If you are looking for a simple and tasty meal, give Crispy Gnocchi with Basil Pesto a try. And you probably should add it to your St. Paddy’s Day menu! It is the perfect green dish to serve up!

Crispy Gnocchi with Basil Pesto

Crispy Gnocchi with Basil Pesto

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Crispy, pan-fried gnocchi with basil pesto-an easy meal that tastes good any night of the week! This gnocchi is also good with our Spinach Basil Pesto!

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

To make the basil pesto:

  • 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

For the Gnocchi:

  • 2 tablespoons olive oil
  • 1 (1 lb.)package potato gnocchi (we used DeLallo)
  • Parmesan cheese, for serving

Directions:

  1. Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper, to taste. Set aside.
  2. Cook the gnocchi according to package instructions. Drain completely. In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, about 3-4 minutes. Turn the gnocchi and cook, turning occasionally, until golden and crisp, about 3 more minutes. Remove from the heat and stir in 1/4 to 1/3 cup of the pesto. You might have leftover pesto. Serve warm and garnish with Parmesan cheese, if desired.
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