halfbakedharvest3.9
Crispy Gnocchi with Pistachio Pesto.
If you are feeling tired, cranky and hungry these crispy gnocchi's are perfect. They are fast and soft and delicious and done in under 30 minutes!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●skillet
📝 Preparation Steps
1
Combine the pistachios, sun-dried tomatoes, garlic, basil, crushed red pepper flakes (if using) and pepper in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper, to taste. Set aside.
garlic (peeled)1 cloveolive oil (or more depending on your preference)2 tablespoonsolive oil (for the pan)2 tablespoons
2
Cook the gnocchi according to package instructions.Before draining reserve a cup of the cooking water. Drain completely. In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook (I did this in two batches) undisturbed, until golden and crisp, about ⏱️ 3-4 minutes. Turn the gnocchi and cook, turning occasionally, until golden and crisp, about 3 more minutes. Remove from the heat and stir in the pesto and some of the cooking water to thin the sauce. You might have leftover pesto. Serve warm and garnish with Parmesan cheese, if desired.
olive oil (or more depending on your preference)2 tablespoonsolive oil (for the pan)2 tablespoons
Nutrition Facts
calories
433 kcal
fat Content
36 g
serving Size
6 g
fiber Content
4 g
sugar Content
1 g
sodium Content
394 mg
protein Content
10 g
cholesterol Content
68 mg
carbohydrate Content
56 g
saturated Fat Content
17 g
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