Pesto Gnocchi

Crispy Parsley Pesto Gnocchi! Homemade potato gnocchi pan fried then tossed with an easy parsley pesto sauce. This dish is bursting with flavor and is surprisingly easy to make!

Looking for more Pesto Recipes? Try my Baked Turkey Pesto Meatballs or my Easy Pesto Risotto!

pesto gnocchi

Yesterday I showed you guys how to make AWESOME gnocchi using leftover mashed potatoes. Today I am going to show you one of my favorite ways to prepare gnocchi!

If you haven’t had gnocchi before you are missing out. They are soft, pillowy dumplings made of flour, egg and leftover mashed potatoes. For this recipe you can use either my Homemade Gnocchi recipe or use store bought!

Pan frying the gnocchi in a bit of oil over high heat creates a golden brown crispy crust on the outside of the gnocchi. It’s my favorite part! It adds texture to the gnocchi and is totally worth the extra step. The gnocchi ends up soft and fluffy on the inside and perfectly crisp on the outside. The perfect combo!

Once the gnocchi is pan fried I toss it with my homemade parsley pesto.

Ingredients

The full ingredient list and measurements are listed in the printable recipe below.

• Gnocchi: Use homemade or store bought. I show you how to make them below and also here.
• Olive oil: I like to use good quality extra virgin olive oil.
• Parsley: Feel free to use fresh basil or mint or a combination of the two in place of the parsley.
• Pine nuts: Walnuts, almonds, cashew or pecans can also be used.
• Parmesan cheese: Adds creaminess, saltiness and so much flavor to the parsley pesto.

How to Make Homemade Gnocchi

• Make the gnocchi dough: Scoop flour onto a clean work surface and make a well in the center. Add in eggs and whisk with a fork incorporating flour as you whisk. Break up the mashed potatoes with your hands so they are in smaller clumps and add to the flour and egg mixture. Mix just until combined (don’t overwork the dough).

• Form the dough into a ball: And let rest for 15 minutes.

• Divide the dough: into 4 sections and sprinkle your work surface with flour.
• Roll out each section: into a long thin rope about 3/4 inch in diameter. Use a knife or bench scraper to cut them into 1 inch long pieces.

• Boil gnocchi: Bring a pot of water to a boil and sprinkle with salt. Add in gnocchi and cook for 3-4 minutes.

• Drain gnocchi: Then drizzle with olive oil to keep them from sticking together.
• Serve immediately: With the homemade parsley pesto and enjoy!

How to make Crispy Parsley Pesto Gnocchi

• Make the pesto: Add parsley, garlic, pine nuts and parmesan cheese to a food processor. Pulse until combined then slowly drizzle in olive oil. Season with salt and pepper to taste and set aside.
• Pan fry the gnocchi: Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add in gnocchi and cook until golden brown and crispy on the outside, 2-3 minutes. Make sure to keep an eye on it so it doesn’t burn.
• Toss gnocchi with pesto: Add the pesto to the pan and toss to coat the gnocchi. Serve immediately with extra parmesan for sprinkling if desired.

Kelley’s Tips

• Feel free to substitute some or all of the parsley for basil to make a basil pesto.
• You can use walnuts, cashews, almonds or pecans in place of the pine nuts.
• Take the pesto a step further and toast your pine nuts before adding them to the pesto. It adds another layer of flavor!
• Add in your favorite veggies to fill out this dish! Peas, asparagus or broccoli would all be delicious in this!
• Add in some protein! Grilled shrimp, chicken, salmon or steak would be amazing with this gnocchi.

what to serve with pesto gnocchi

Here are more Pasta Recipes to enjoy!

• 20 Minute Pasta Carbonara
• Pasta with Garlic and Oil
• Skinny Fettuccine Alfredo
• One Pan Mexican Pasta
• Antipasto Pasta Salad
• Instant Pot Spaghetti