Crispy Pesto Gnocchi (Print)

Pan-fried gnocchi tossed with pesto and Parmesan for a warm and cheesy Italian-style meal—all set in minutes.

# Ingredients:

01 - 1 small garlic clove, minced.
02 - 1/4 cup grated Parmesan cheese.
03 - 2 tablespoons olive oil.
04 - 1/4 cup basil pesto.
05 - A pinch of salt and pepper.
06 - 1 pound uncooked potato gnocchi.

# Steps:

01 - Pop the gnocchi into boiling water. Once they float, let them cook for 2-4 minutes before draining.
02 - Heat olive oil in a medium frying pan on medium-high for about a minute.
03 - Toss the gnocchi in the pan. Fry for a couple of minutes until the outside is nice and crispy. Lower the heat afterward.
04 - Stir in the pesto, garlic, Parmesan, and a sprinkle of salt and pepper. Combine everything and serve while hot.

# Notes:

01 - Keep leftovers in a tightly sealed container for up to 4 or 5 days.
02 - Warm them back up in the oven at 350°F for 5-10 minutes.
03 - For fresher flavor, mix in some more pesto after reheating.

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