Last week, I professed my love for basil, shared with you a recipe for pesto and promised to give you something this week you could use with that pesto. I have five words for you: Crispy Gnocchi with Basil Pesto.
You’re going to take that delicious pesto you made – you did make it, right? – and use it to gently coat some pan-friend gnocchi. Again, this recipe comes from the Two Peas & Their Pod blog.
- 2 tablespoons olive oil
- 1 (1 lb.) package potato gnocchi (Or, if you have the time, make homemade gnocchi)
- Parmesan cheese, for serving.
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.
You’re going to be tempted to take a peek at them – I was – but don’t. Let them be. After three or four minutes, turn the gnocchi and cook, turning occasionally, until golden and crisp, about 3 more minutes.
Remove from the heat and stir in 1/4 to 1/3 cup of the pesto. You might have leftover pesto. Serve warm and garnish with Parmesan cheese, if desired. As you can see, I also made a salad to accompany my beautiful pesto-kissed gnocchi.
Wow. This was so delicious. But don’t take my word for it. Ask He Who Must Be Fed. He won’t steer you wrong.