Save Last summer my sister called me at 9 pm asking what to make with a random package of gnocchi she found in her freezer. I told her to fry it until crispy and toss with whatever green sauce she had. She texted back ten minutes later saying this might be the best thing shes ever made, and honestly I agree.
I made this for dinner on a Tuesday when I had zero energy but still wanted something that felt special. The sound of gnocchi hitting the hot pan filled my tiny kitchen, and that first bite of crispy chewy texture with bright pesto made the whole day feel better.
Ingredients
- Potato Gnocchi: Fresh or vacuum packed works beautifully here, and the potato base develops these incredible crispy edges that make you wonder why you ever boiled gnocchi
- Fresh Basil: The aroma alone transforms this dish, so grab the brightest green bunch you can find
- Pine Nuts: They add this buttery richness that balances the sharp basil, though walnuts work if thats what you have
- Extra Virgin Olive Oil: Two tablespoons total, one for frying the gnocchi and one in the pesto, so quality really shows here
- Grated Parmesan: Salty umami that ties everything together, plus more for serving because you can never have too much
- Garlic: Just one clove gives enough backbone without overwhelming the fresh basil flavor
- Cherry Tomatoes: They burst slightly in the pan and add these bright juicy pops that cut through the richness
Instructions
- Make the pesto first:
- Blend basil, pine nuts, garlic, Parmesan, salt, and pepper until finely chopped, then drizzle in olive oil while the motor runs until you have a vibrant green sauce.
- Crisp the gnocchi:
- Heat one tablespoon olive oil in a large nonstick skillet over medium high heat, add gnocchi in a single layer, and pan fry for seven to eight minutes until golden brown on all sides.
- Add the tomatoes:
- Toss halved cherry tomatoes into the pan and sauté for two to three minutes until they soften slightly and release some juices.
- Bring it all together:
- Remove the skillet from heat, pour in the pesto, and toss everything gently until each piece of gnocchi gets coated in that green sauce.
- Finish and serve:
- Plate immediately while the gnocchi is still crispy, topping with extra grated Parmesan and fresh basil leaves.
Save This became my go to when friends come over because people gather around the stove watching the gnocchi turn golden, and someone always ends up sneaking a piece straight from the pan.
Choosing The Best Gnocchi
Fresh potato gnocchi from the refrigerated section gives the fluffiest interior, but shelf stable vacuum packed packages work beautifully too. Avoid frozen gnocchi here since the extra moisture makes it harder to achieve that perfect crispy exterior.
Making It Your Own
Sometimes I add a handful of fresh spinach or arugula right at the end so it wilts slightly in the residual heat. You can also finish with a squeeze of lemon juice to brighten everything up, especially in summer when tomatoes are at their sweetest.
Serving Suggestions
This works as a light main dish on its own, or you can serve it alongside grilled chicken or fish. A glass of crisp white wine like Pinot Grigio cuts through the pesto beautifully.
- Keep extra Parmesan at the table because everyone will want more
- Have a little extra olive oil ready to loosen leftovers the next day
- Serve with crusty bread to soak up any extra pesto
Save Something about the combination of warm crispy gnocchi and bright fresh pesto just works, every single time.
Recipe Help
- → What is the best way to pan-fry gnocchi for crispiness?
Use a nonstick skillet with a tablespoon of olive oil over medium-high heat. Cook gnocchi in a single layer without overcrowding, stirring occasionally until golden and crispy on all sides, about 7–8 minutes.
- → Can I substitute pine nuts in the pesto?
Yes, walnuts can be used as a variation. They provide a different but equally rich flavor and texture in the pesto.
- → How should I store leftover pesto to keep it fresh?
Store pesto in an airtight container in the refrigerator, with a thin layer of olive oil on top to prevent browning. Use within 3-4 days for optimal freshness.
- → Is it possible to make this dish vegan?
Yes, substitute Parmesan with vegan Parmesan alternatives or nutritional yeast to keep the dish plant-based.
- → What side dishes pair well with this gnocchi and pesto combination?
Light salads or sautéed greens like spinach or arugula complement the dish well. A crisp white wine such as Pinot Grigio also pairs nicely.