Crispy Pan-Fried Gnocchi with Basil Pesto & Blistered Tomatoes

⏱ 20 min · Serves 2

Forget boiling — frying shop-bought gnocchi in a hot pan gives you golden, crunchy edges and a pillowy middle. Toss with fresh basil pesto, sweet blistered cherry tomatoes and plenty of Parmesan for a 20-minute dinner that tastes like you tried much harder.

Per serving: 790 kcal · 21.0g protein · 72.0g carbs · 47.0g fat

Ingredients

• 500g fresh shop-bought potato gnocchi
• 3 tbsp olive oil
• 250g cherry tomatoes, halved
• 1 garlic clove, thinly sliced
• 60g basil pesto (see below, or shop-bought)
• 30g Parmesan, finely grated, plus extra to serve
• Salt and black pepper
• A handful of fresh basil leaves
• For quick pesto (optional): 40g basil leaves, 25g pine nuts, 25g Parmesan, 1 small garlic clove, 75ml olive oil, squeeze of lemon

Method

1. If making the pesto, blitz basil, pine nuts, Parmesan and garlic in a small processor until coarse, then trickle in the olive oil. Season and add a squeeze of lemon.
2. Heat 2 tbsp olive oil in a large non-stick frying pan over medium-high heat. Add the gnocchi in a single layer (don't crowd it) and fry undisturbed for 3 minutes until golden underneath.
3. Toss or turn the gnocchi and fry another 3-4 minutes until crisp all over and tender inside. Tip onto a plate.
4. Add the last 1 tbsp oil to the pan with the tomatoes, cut-side down, and a pinch of salt. Cook 2-3 minutes until blistered and starting to collapse, then add the garlic for 30 seconds.
5. Return the gnocchi to the pan, take off the heat and stir through the pesto and grated Parmesan, plus 1-2 tbsp water to loosen into a glossy sauce.
6. Season to taste, scatter with basil and extra Parmesan, and serve straight away while the edges are still crisp.