Pan-fried gnocchi, crispy outside, soft and pillowy inside. Mixed with garlicky citrusy broccolini,  tomatoes burst in wine, and lemon pesto. This recipe is super easy, and quick to put together with an exciting combination of textures, flavors, and minimal mess. Oh, and did I mention that it’s made in one pan? 

What is gnocchi

If you are not familiar with gnocchi, gnocchi is an Italian dumpling. They are typically made with cooked potatoes, wheat flour, salt, and eggs.  There are other variations but potato gnocchi are the most popular and frequently used.

I particularly find them a little dense but don’t get me wrong, they are a delicious vessel for many sauces since their flavor is very neutral.

For this recipe, we will pan-fry the gnocchi instead of boiling them. This method makes them crispy on the outside while cooking them until soft on the inside which is the best if you ask me. A total game changer.

What do you need to make pan-fried gnocchi with lemon pesto

• Potato gnocchi (made with potatoes, wheat flour, and eggs).
• Basil Pesto, the sauce is made with basil, garlic, parmesan, nuts, and olive oil.
• Lemon, juice, and zest, will be added to the broccolini and pesto for acidity and the zest will boost all that fresh flavor.
• Garlic to sauté the broccolini and the tomatoes
• Broccolini. You can also use or replace it with asparagus or broccoli. Even broccoli rabe will work if you choose to use it.
• Cherry Tomatoes, which I prefer to use since they are the sweetest. 
• Fresh basil, to add that fresh herby flavor to the tomatoes and to finish or garnish the dish.
• Wine or broth, to infuse flavor and help burst the tomatoes.
• Olive oil, to fry pan the gnocchi, and the veggies. Also for the lemon pesto sauce.
• Burrata for serving, optional
• Red pepper flakes, optional
• Parmesan cheese for serving
• Salt and pepper for seasoning

How to make pan-fried gnocchi 

1. Place the gnocchi (make sure to separate them before) on a heated pan at medium heat with olive oil and cook until golden brown on each side. Remove from the pan and set aside.
2. Add a tbsp of olive oil to the pan and the broccolini, toss and turn until vibrant green and add the garlic, and lemon zest. Season with salt and pepper. Saute for a couple of minutes, add lemon juice, stir, remove from the pan and set aside.
3. Add the tomatoes to the pan, and more olive oil if necessary, add the garlic and the basil, reduce the heat and saute for a few minutes. Pour the wine and stir until evaporated and the tomatoes start to burst.
4. Add in the broccolini and the gnocchi back to the pan and stir to combine.

Mix the pesto with lemon juice and olive oil and pour it over the gnocchi, broccolini, and tomatoes and stir to coat. Add freshly grated parmesan cheese and remove from the heat.

I also added a small thinly shaved zucchini (totally optional) when stirring and mixing the pesto to be cooked with all these flavors in the remaining heat of the pan.

How to serve pan-fried gnocchi

 Serve hot over fresh burrata. The cheese will start to melt and mix with the pesto which will offset the acidity and incorporate some creaminess into the sauce. Or you could use whipped ricotta instead of burrata (the recipe for the whipped ricotta is available in the notes of this post). Delicious!

Pan-fried vegan smoked roasted apple sausages pair incredibly well with this dish. You could also sauté a turkey or a chicken sausage.

This is an amazing recipe that will be loved by everyone. Add the protein and you will have a full meal on the table in less than 30 minutes, all in one pan and without making a mess, a total win! 

I hope you love it as much as we do and please do not forget to tag me here or here or leave a comment below to let me know how did it turn out. I love to receive your feedback and see your creations! 

Here is the recipe xx

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Pan-fried gnocchi with lemon pesto, broccolini, and tomatoes

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Pan-fried gnocchi with broccolini,  tomatoes, and lemon pesto. Easy, and quick to make with an exciting combination of textures and flavors and minimal mess.

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Ingredients

• 16 oz (454 gr or 1 lb )of potato gnocchi
• 1 bunch (about 6 oz) of broccolini, rough ends trimmed off
• 1 dry pint (16 oz or about 390 gr) of cherry tomatoes - any color will work
• 1 small zucchini, thinly shaved (optional)
• 1/4 cup of basil pesto
• 1 lemon (juice and zest) - about 3 tbs of juice and 1 tbs of lemon zest, divided
• 3 garlic cloves, minced and divided
• 1/4 cup of white wine or broth
• 1/2 tsp of salt and 1/4 tsp of black pepper
• 5 tbs of olive oil (divided)
• A pinch of red pepper flakes, about 1/4 tsp (optional)
• 1 (8 oz) burrata ball 0r 2 (4 oz) burrata balls for serving - optional
• Freshly grated parmesan cheese for serving
• 2 tbs of fresh basil, divided

Instructions

1. Mix the pesto with 2 tbs of lemon juice and 2 tbsp of olive oil. Set aside.
2. Heat 1 tbsp of olive oil in a large pan (I used a 12" cast iron pan) at medium heat. Add the gnocchi - make sure to separate them - before adding them to the pan. Cook for about 4 minutes or until golden brown on each side. Remove from the pan, set aside on a large bowl or serving plate, and sprinkle a pinch of salt while warm.
3. Add a tbsp of olive oil to the pan, stir in the broccolini, toss and turn until bright green and add 1/2 tsp of lemon zest along with 1 clove of garlic, stir until fragrant and add 1 tsp of lemon juice, season with a pinch of salt. Remove from the pan and set aside on the same bowl or plate with the gnocchi.
4. Add another tbsp of olive oil to the pan and add the tomatoes, sprinkle with salt and pepper, red pepper flakes (if using), and the remaining garlic, stir and cook for a couple of minutes, add the wine (or broth), stir and add the basil. Let it steam for a minute. Try not to let them all burst until you incorporate the gnocchi and the broccolini.
5. Add the gnocchi and the broccolini back to the pan, whisk the pesto sauce and pour over the gnocchi. Stir to coat. Add the shaved zucchini (if using), stir to mix and remove from the heat. The zucchini will cook with the remaining heat from the pan. Taste for seasoning and adjust salt and pepper if necessary.
6. Serve hot over fresh burrata, at room temperature, freshly grated parmesan cheese, and the remaining fresh basil and lemon zest.

Notes

If you don't like the broccolini al dente, you can add 1/4 cup of water to the broccolini before you add the lemon juice and steam them for a couple of minutes.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 342Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 27mgSodium 344mgCarbohydrates 40gFiber 4gSugar 5gProtein 8g

This nutritional information is indicative and is not always accurate. It is provided for informational purposes only.

Did you make this recipe?

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