Pan-Fried Gnocchi with Pesto and Veggies


Gnocchi:  soft, pillowy heavenly goodness.  The traditional way of cooking gnocchi is with a pot of boiling water, and the gnocchi will float to the top when it is done.  Recently, I’ve been cooking gnocchi a different way, through pan-frying them!  It’s way faster (no need to wait for water to boil), and the result is a crispy outer while still maintaining the soft inside.

I have so many awesome recipes for pan-fried gnocchi.  But one of my favorites is tossing it with a simple creamy pesto and veggies.

Prep time: 5 minutes
Cook time: 10 minutes
Ready in: 15 minutes
Serves: 4

– 2 tbs olive oil
– 2 tbs butter
– 1  16oz package potato gnocchi
– 1/3 cup onions, chopped
– 1/4 cup frozen corn
– 1/2 cup broccoli florets, coarsely chopped
– 1/2 cup homemade pesto
– 2 tbs half & half
– salt and pepper, to taste

1. In a medium frying pan, heat the olive oil.  Spread the gnocchi into a even layer.  Let it cook for 3-4 minutes, and flip the gnocchi and cook the other side until golden brown.  Remove from heat.
2. In a medium saucepan, melt the butter.  Cook the onions until translucent, add the corn, broccoli florets, and season with salt and pepper.  Cook for 3-4 minutes.
3. In a small bowl, combine the pesto with the half and half.  Pour the creamy pesto sauce into the veggie medley.
4. Stir in the gnocchi.  Serve hot.

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