Crispy Gnocchi with Pesto is a delicious and vibrant weeknight dinner. The mint will surprise your palette and leave you wanting more and more. Seared gnocchi is tossed with basil mint pesto, then topped with toasted bread crumbs and Parmesan cheese. The fried egg provides an unexpected element of flavor and texture in the dish.
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Weeknight dinner just got a lot better with this recipe for Crispy Gnocchi with Pesto. The pesto is vibrant and fresh, pairing perfectly with the indulgent gnocchi. I decided to incorporate a fried egg into this recipe after eating leftovers for breakfast with an egg. It was INCREDIBLE to say the least. All of the flavors and textures in this dish work together in perfect harmony. With only 10 ingredients, this recipe will surprise you with its bold flavors and colors!
Ingredients for Crispy Gnocchi with Pesto
If you have your own herb garden, then this is the perfect opportunity to utilize your own fresh herbs! Basil carries the majority of flavor in this pesto but the mint sneaks in subtly and adds to the freshness of the dish. The light and vibrant pesto pairs nicely with the dense gnocchi and indulgent fried egg.
- uncooked gnocchi – sweet potato gnocchi pairs really well with this recipe and adds an element of subtle sweetness.
- garlic – rubbing the oils from the garlic along the sides of the blender creates a more subtle garlic flavor in the pesto.
- fresh basil leaves
- fresh mint leaves
- arugula
- fresh lemon juice
- extra-virgin olive oil
- Parmesan cheese
- breadcrumbs
- fried eggs
Here’s what else you’ll need:
- large pot
- slotted spoon
- large skillet
- small skillet
- stirring spoon
- blender or food processor
- measuring cups and spoons
How to Make Crispy Gnocchi with Pesto
It always boggles my mind how quickly I can make a delicious and simple pesto meal. There is a bit of multi-tasking in this recipe, but it’s not overwhelming and you don’t need to rush during any steps. Pour yourself a glass of wine, put on your favorite cooking playlist and take your time cooking this incredibly delicious meal.
- Bring a large pot of salted water to a boil.
- Rub the oils of the garlic on the sides of your blender or food processor.
- Add basil, mint, arugula, lemon juice, olive oil and a pinch of salt to the blender and blend until smooth.
- Add Parmesan and bread crumbs then blend on low speed. Slowly pour ice water into the top of the blender while blending.
- Quickly toast the remaining breadcrumbs.
- Cook gnocchi according to package instructions.
- Sear gnocchi until crisp and lightly browned.
- Toss gnocchi with pesto and serve with a fried egg garnish of toasted bread crumbs and freshly grated Parmesan cheese.
More Pasta Recipes
- Creamy Lemony Orzo with Grilled Corn and Asparagus
- Sweet Potato Gnocchi with Bacon and Sage
- Maple Stout Beef Ragu over Brown Butter Ravioli
- Weeknight Bolognese
Please let me know how your Crispy Gnocchi with Pesto turns out in the comments below! I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Crispy Gnocchi with Pesto
AuthorLeandra BuchinCategory10 Ingredients or Less, 30 Minutes or Less, Mains, Nut-Free, Pasta, VegetarianDifficultyBeginnerCrispy Gnocchi with Pesto is a delicious and vibrant weeknight dinner. The mint will surprise your palette and leave you wanting more and more. Seared gnocchi is tossed with basil mint pesto, then topped with toasted bread crumbs and Parmesan cheese. The fried egg provides an unexpected element of flavor and texture in the dish.
Bring a large pot of salted water to a boil with the reserved basil and mint stems. While the water is boiling, make the pesto.
Smash the garlic clove with the side of a knife to release the oils. Rub the oils of the garlic on the bottom and sides of a food processor (remove the blade before doing this). Discard garlic clove when finished.
Add the basil, mint, arugula, lemon juice, olive oil and a pinch of salt to the blender and blend until smooth.
Add the Parmesan cheese and breadcrumbs to the blender. Blend on low speed, then slowly pour 1/2 cup of ice cold water into the top of the blender while the blender is running. Set aside.
Cook the gnocchi according to the package instructions (wait for the gnocchi to float to the top, then transfer to a plate using a slotted spoon). Reserve the pasta water for later.
Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the cooked gnocchi and sear until crisp and lightly browned on all sides, about 5 minutes.
Lower the heat to medium-low then pour a small amount of the pesto into the skillet and toss with the gnocchi. Continue to add more pesto, a little at a time, until all of the gnocchi is lightly coated. Add some of the pasta water to loosen the sauce if it seems too thick. Transfer the gnocchi and pesto into dishes, keeping a small amount of pesto in the skillet.
Place the skillet over medium-low heat. Crack the 4 eggs into the skillet onto the pesto. Cover with a lid and cook for about 5 minutes (more if you don't want a runny egg). Transfer the eggs over each dish of gnocchi and pesto. Serve with a garnish of freshly grated Parmesan cheese. Enjoy!
Ingredients
Directions
Bring a large pot of salted water to a boil with the reserved basil and mint stems. While the water is boiling, make the pesto.
Smash the garlic clove with the side of a knife to release the oils. Rub the oils of the garlic on the bottom and sides of a food processor (remove the blade before doing this). Discard garlic clove when finished.
Add the basil, mint, arugula, lemon juice, olive oil and a pinch of salt to the blender and blend until smooth.
Add the Parmesan cheese and breadcrumbs to the blender. Blend on low speed, then slowly pour 1/2 cup of ice cold water into the top of the blender while the blender is running. Set aside.
Cook the gnocchi according to the package instructions (wait for the gnocchi to float to the top, then transfer to a plate using a slotted spoon). Reserve the pasta water for later.
Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the cooked gnocchi and sear until crisp and lightly browned on all sides, about 5 minutes.
Lower the heat to medium-low then pour a small amount of the pesto into the skillet and toss with the gnocchi. Continue to add more pesto, a little at a time, until all of the gnocchi is lightly coated. Add some of the pasta water to loosen the sauce if it seems too thick. Transfer the gnocchi and pesto into dishes, keeping a small amount of pesto in the skillet.
Place the skillet over medium-low heat. Crack the 4 eggs into the skillet onto the pesto. Cover with a lid and cook for about 5 minutes (more if you don't want a runny egg). Transfer the eggs over each dish of gnocchi and pesto. Serve with a garnish of freshly grated Parmesan cheese. Enjoy!
Notes
PRO TIP: Rubbing the oils from the garlic along the sides of the blender creates a more subtle garlic flavor in the pesto.
STORAGE: Store leftover pesto in an air-tight container in the refrigerator for up to 1 week.
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