Skip to main content

Pan-Sautéed Gnocchi with Pesto

Crispy on the outside, tender on the inside pan-sautéed gnocchi tossed with basil pesto. Quick and effortless using pre-made gnocchi and pesto.

For 2-3 servings

  • Gnocchi (fresh or store-bought): 500g
  • Basil pesto (prepared): 150g (about 5-6 tbsp)
  • Olive oil: 1.5 tbsp (22ml)
  • Butter: 1 tbsp (15g)
  • Parmigiano-Reggiano (grated, optional): 30g
  • Pine nuts (toasted, optional): 20g
  • Black pepper: to taste
  1. Cold skillet. Put gnocchi in a sigle layer in a cold skillet. Add olive oil and butter. Turn heat to medium.
  2. Sauté for 5 to 8 minutes until the gnocchi are golden brown and crispy on all sides.
  3. Stir, and cook for another 2 minutes.
  4. Add the prepared basil pesto and a tablespoon of warm water if needed to loosen the sauce. Gently toss until all gnocchi are evenly coated.
  5. Plate immediately and garnish with grated Parmigiano-Reggiano, toasted pine nuts, and freshly cracked black pepper.