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    Home ยป Dinner

    Pan Fried Pesto Gnocchi

    Published:Sep 28, 2021ยท Modified: Jun 24, 2024 by Keri Bevan

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    This pan fried pesto gnocchi is the perfect family-friendly midweek meal. Crispy on the outside, fluffy in the middle with a garlicky spinach and basil pesto - this is comfort food at its finest.

    Pan fried gnocchi with pesto in a ceramic bowl.
    Jump to:
    • ๐Ÿ›’Ingredients
    • ๐Ÿ‘จโ€๐ŸณHow To Make Pan Fried Pesto Gnocchi
    • ๐Ÿ™‹Frequently Asked Questions
    • Rigatoni Arrabbiata
    • Craving More Easy Vegan Dinner Recipes?
    • ๐Ÿ“– Recipe
    • Comments

    I love gnocchi, but boiling it just makes it stodgy and mushy. A much better alternative is to pan fry it! Pan fried gnocchi crisps up so beautifully in just a small amount of oil, but it still stays soft and fluffy on the inside.

    I've paired this gnocchi with a spinach and basil pesto. It only takes about five minutes to make this gluten and nut free pesto, and it's the perfect complement to crispy gnocchi.

    pan fried pesto gnocchi ingredients

    ๐Ÿ›’Ingredients

    • Spinach: Use fresh spinach. Frozen won't work here.
    • Basil: A small amount of fresh basil really lifts the flavor this pesto.
    • Garlic: Two cloves of garlic will give your pan fried pesto gnocchi a lovely garlicky taste. If you don't like the taste of garlic, you can reduce or omit it.
    • Sunflower Seeds: Sunflower seeds replace the pine nuts that are traditionally used in most pesto recipes, making this recipe accessible to allergy sufferers.
    • Lemon Juice: Lemon juice brightens your pesto up, giving it a zesty, tangy flavor.
    • Salt: Salt enhances all the other flavors.
    • Olive Oil: Choose the best quality olive oil you can afford. It's a major component in the pesto sauce, and an extra virgin olive oil will give you the best flavor.
    • Gnocchi: You can make your own gnocchi, or go the easy route as I do, and buy it chilled or frozen.
    spinach and basil pesto
    pan fried pesto gnocchi

    ๐Ÿ‘จโ€๐ŸณHow To Make Pan Fried Pesto Gnocchi

    1. Put your spinach, basil, minced garlic, sunflower seeds, lemon juice, olive oil and salt into the bowl of your food processor. Blitz it until you have a smooth pesto.
    2. Heat one tablespoon of olive oil in a large non-stick saute pan. Saute the gnocchi until it's browned and crispy on the outside. It should take about 10-15 minutes.
    3. Add your pesto to the pan with the gnocchi, and turn everything over with a spatula to ensure all the pan fried gnocchi is coated in the pesto.
    Pan fried gnocchi with pesto in a ceramic bowl.

    Did You Make This Recipe?

    If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers!

    ๐Ÿ™‹Frequently Asked Questions

    Is pan fried pesto gnocchi gluten free?

    No, most gnocchi is made using flour as a binder. The pesto is gluten free.

    How do you store leftover pan fried pesto gnocchi?

    Put it in an airtight container in the fridge. It should stay fresh for 2-3 days.

    Can I freeze pan fried pesto gnocchi?

    Yes, you can freeze it in an airtight container for 2-3 months. Do not defrost it before using it. Simply saute the frozen gnocchi in a bit of hot olive oil.

    Do you need to boil gnocchi before pan frying it?

    No, you don't. Simply pan fry it from fresh or frozen. No boiling is necessary.

    Rigatoni arrabbiata in a bowl with a spoon.

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    Get the recipe โ†’

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    ๐Ÿ“– Recipe

    Pan fried gnocchi with pesto in a ceramic bowl.

    Pan Fried Pesto Gnocchi

    Keri Bevan
    Crispy pan fried pesto gnocchi is the perfect family friendly meal. The gnocchi is crispy on the outside and fluffy and light on the inside. Top it all off with a homemade nut-free pesto for the perfect 30 minute meal.
    4.91 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course dinner, Main Course
    Cuisine Italian, Mediterranean
    Servings 3 servings
    Calories 778 kcal

    Ingredients
     
     

    • 2 cups spinach
    • 1 cup basil
    • 2 cloves garlic minced
    • ยฝ cup sunflower seeds
    • 1 tablespoon lemon juice
    • ยฝ cup + 1 tablespoon olive oil extra virgin
    • ยผ teaspoon salt
    • 1 pound gnocchi

    Instructions
     

    • Make the pesto by combining the spinach, basil, garlic, sunflower seeds, lemon juice, olive oil and salt in the bowl of a food processor. Pulse until a smooth pesto forms.
    • Heat one tablespoon of olive oil in a large non-stick pan. Spread the gnocchi out evenly in the pan and saute until crispy, about 10 minutes.
    • Add the pesto to the gnocchi and gently turn the gnocchi over with a spatula to ensure even coating. Heat through for 2 minutes.

    Nutrition

    Calories: 778kcalCarbohydrates: 60gProtein: 12gFat: 57gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 37gSodium: 726mgPotassium: 293mgFiber: 6gSugar: 1gVitamin A: 2309IUVitamin C: 10mgCalcium: 86mgIron: 8mg
    Keyword gnocchi with pesto, pan fried gnocchi
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Amanda Wren-Grimwood

      March 28, 2022 at 8:25 am

      5 stars
      So quick to make and so much flavour too. What a beautiful spring dish.

      Reply
      • Keri Bevan

        March 28, 2022 at 8:28 am

        Thank you Amanda!

        Reply
    2. Shashi at Savory Spin

      March 28, 2022 at 4:38 am

      Such a delicious recipe - so flavor packed and comforting.

      Reply
    3. Kris

      March 28, 2022 at 2:32 am

      5 stars
      Super easy, tasty and filling! Will definitely make again soon! ๐Ÿ™‚

      Reply
    4. Nathan

      March 28, 2022 at 1:47 am

      5 stars
      I love this gnocchi, the pesto is so flavorful and I love how it pairs with the tender pasta. Thanks for the recipe!

      Reply
    4.91 from 10 votes (7 ratings without comment)

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    Keri Bevan

    Welcome, I'm Keri

    I'm the food photographer and recipe developer and writer behind Daily Dish. I'm a certified Reiki Master with a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London

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