Crispy Garlic-Herb Gnocchi with Creamy Basil Pesto

Crispy Garlic-Herb Gnocchi

with Creamy Basil Pesto

10 MIN
$12.99 2-4 Servings
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From the Test Kitchen

For this irresistible dish, you'll crisp gnocchi in the pan until deliciously golden brown, then toss them with parmesan and garlic-herb butter before serving them with a creamy dipper of mascarpone and herbaceous pesto.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
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fresh
ingredients
Crispy Garlic-Herb Gnocchi with Creamy Basil Pesto
Title
  • 17.6 oz Gnocchi
  • 1 bunch Parsley
  • ⅓ cup Basil Pesto
  • 1 oz Garlic & Herb Flavored Butter
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Grated Parmesan Cheese
step-by-step
instructions
1 Cook the gnocchi

Remove the butter from the refrigerator to soften. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the gnocchi in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly crispy and cooked through. Transfer to a bowl; add the softened butter and all but a pinch of the parmesan. Toss to coat. Taste, then season with salt and pepper if desired.

2 Prepare the remaining ingredients & serve your dish

Meanwhile, wash and dry the parsley; roughly chop the leaves and stems. In a bowl, combine the pesto and mascarpone; season with salt and pepper. Serve the cooked gnocchi with the creamy pesto on the side. Garnish with the remaining parmesan and chopped parsley. Enjoy!

Tips from Home Chefs

1 Cook the gnocchi

Remove the butter from the refrigerator to soften. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the gnocchi in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly crispy and cooked through. Transfer to a bowl; add the softened butter and all but a pinch of the parmesan. Toss to coat. Taste, then season with salt and pepper if desired.

2 Prepare the remaining ingredients & serve your dish

Meanwhile, wash and dry the parsley; roughly chop the leaves and stems. In a bowl, combine the pesto and mascarpone; season with salt and pepper. Serve the cooked gnocchi with the creamy pesto on the side. Garnish with the remaining parmesan and chopped parsley. Enjoy!

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