Crispy Gnocchi with Basil Pesto
Crispy, pan-fried gnocchi with basil pesto-an easy meal that tastes good any night of the week!
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 lb package 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.
Calories: 305kcal, Carbohydrates: 43g, Protein: 11g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 9mg, Sodium: 586mg, Potassium: 97mg, Fiber: 3g, Sugar: 1g, Vitamin A: 731IU, Vitamin C: 3mg, Calcium: 195mg, Iron: 5mg