Pesto Gnocchi
Pesto gnocchi is potato based Italian pasta coated in delicious pesto. A super easy and quick recipe that’s perfect as a weeknight dinner or an easy lunch.
Servings: 6
Calories: 325kcal
Cost: cheap
Ingredients
- 2 lbs gnocchi
- 4 tablespoon pesto
- 2 tablespoon olive oil
Instructions
- Heat the oil in a skillet on medium to high heat. Add the gnocchi to the pan, and pan fry for about 5-7 minutes, turning occasionally, until the gnocchi has cooked through and is crispy on the surface.
- Stir in pesto with the gnocchi, and remove if from the pan. Serve the pasta immediately while it’s hot, optionally with some parmesan on top.
Notes
- Although most package instructions will tell you to boil gnocchi, it’s far better pan fried. Promise!
- Make sure to keep stirring the gnocchi, and add enough oil, to prevent it from burning and ensuring a nice crispiness.
- I highly recommend using a high quality Italian pesto for improved flavor.
- Leftover pesto gnocchi stores really well. Keep it in airtight containers in a refrigerator for up to 4 days, or freeze it for up to 6 months.
Nutrition
Calories: 325kcal | Carbohydrates: 54g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 606mg | Fiber: 4g | Sugar: 1g | Vitamin A: 202IU | Calcium: 46mg | Iron: 6mg