Crispy, pan-fried gnocchi with basil pesto-an easy meal that tastes good any night of the week!
Recipe from Two Peas & Their Pod
4.15 from 7 votes
Prep Time 10mins
Cook Time 15mins
Total Time 25mins
To make the basil pesto:
2cupsfresh basil leaves,packed
1/2cupfreshly grated Parmesan-Reggiano cheese
1/2cupextra virgin olive oil
Salt and freshly ground black pepper,to taste
For the Gnocchi:
1lbpackage potato gnocchi
Parmesan cheese,for serving
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.
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.