Ingredients
Equipment
Method
Instructions:
- In a food processor, combine the fresh basil leaves, freshly grated Parmesan-Reggiano cheese, pine nuts, minced garlic, and a pinch of salt and pepper. Pulse until the mixture is finely chopped.
- With the food processor running, slowly drizzle in the 1/2 cup of extra virgin olive oil. Continue to blend until the pesto is smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed. Set aside.
- Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to the package instructions, usually about 2-3 minutes or until they float to the surface. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the drained gnocchi in a single layer. Let them cook undisturbed for about 2-3 minutes or until they develop a golden-brown crust.
- Using a spatula, gently flip the gnocchi and continue to cook for another 2-3 minutes until all sides are crispy and golden.
- Reduce the heat to low and add the basil pesto to the skillet with the crispy gnocchi. Toss to coat evenly. Allow everything to heat through for about 1-2 minutes.
- Transfer the crispy gnocchi with basil pesto to a serving bowl. Garnish with additional freshly grated Parmesan cheese and a sprinkle of black pepper. Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, spread cooked gnocchi on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months.
- Reheat in a skillet over medium heat, adding a splash of olive oil if needed.