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

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
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

Crispy Garlic-Herb Gnocchi

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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