Crispy Gnocchi with Basil Pesto
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
4.58 out of 5 stars
(14)
Ingredients
4
- 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
- 2 tablespoons olive oil
- 1 lb package potato gnocchi
- Parmesan cheese, for serving
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Preparation
Step 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.
Step 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 ¼ to ⅓ cup of the pesto. You might have leftover pesto. Serve warm and garnish with Parmesan cheese, if desired.
Step 3
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Chef's notes
You can use store-bought gnocchi for convenience.
Consider trying the dish with Spinach Basil Pesto for a variation.
