Pillowy potato gnocchi pan-fried until golden and tossed in vibrant basil pesto with toasted pine nuts and Parmesan
Pan-frying gnocchi instead of boiling them is a game changer. They develop a beautiful golden crust on the outside while staying soft and pillowy within. Tossed in fresh basil pesto with toasted pine nuts and a shower of Parmesan this is a 20-minute dinner that tastes like it took all day.
Pesto Gnocchi
Servings
2
servingsPrep time
5
minutesCooking time
15
minutesCalories
520
kcalIngredients
•t500g fresh or vacuum-packed gnocchi
•t4 tbsp fresh basil pesto
•t2 tbsp olive oil
•t1 tbsp butter
•t30g pine nuts, toasted
•t40g Parmesan, finely grated
•tSalt and pepper to taste
•tFresh basil to garnish
•tLemon zest to serve
Directions
- Heat olive oil and butter in a large non-stick pan over medium-high heat.
- Add gnocchi in a single layer. Do not stir for 2-3 minutes until golden and crispy on one side.
- Flip gnocchi and cook for another 2 minutes until golden all over.
- Remove from heat. Add pesto and toss gently to coat.
- Plate up and top with toasted pine nuts, Parmesan, lemon zest, and fresh basil.
Notes
- Do not overcrowd the pan — cook in batches if needed for the best crust.
Vacuum-packed gnocchi works just as well as fresh here.
Add a handful of cherry tomatoes to the pan for extra colour and flavour.
Make your own pesto by blending basil, pine nuts, garlic, Parmesan, and olive oil.
