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.
Prep Time2 minutes mins
Cook Time5 minutes mins
Course: Dinner, Main Course, Side Dish
Cuisine: Italian
Keyword: gnocchi, pesto, vegetarian
Servings: 6
Calories: 325kcal
Cost: cheap
- 2 lbs gnocchi
- 4 tablespoon pesto
- 2 tablespoon olive oil
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.
- 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.
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