Crispy Gnocchi Pesto with Tomatoes and Goat Cheese

Dave and Sarah Eickelberg —  October 13, 2011 — 19 Comments


Same of you may love it and same of you are probably asking what in the heck it is and/or how you pronounce it.

Gnocchi (pronounced noki/no-key) is a soft dumpling. It can be made from flour, semolina, potatoes, or various other similar ingredients.

We had only eaten gnocchi twice in our lives before this dinner. The first time was a few years ago when we bought it but had no idea what to do with it. It was kind of flavorless and awful. The second time was at a restaurant in Des Moines named Lucca. They served their gnocchi with a sage butter and it was mind blowing. This was a much more pleasant experience and made us want to try it again at home. When we saw this recipe from Rachel Ray, we knew it was the perfect meal to give home cooked gnocchi another try. After eating this dinner, it’s safe to say gnocchi will now be a regular purchase in our home!

Crispy Gnocchi Pesto with Tomatoes and Goat Cheese
Adapted from Rachael Ray
Serves: 4
Total Time: 25 minutes

2 tablespoons extra virgin olive oil
1 package (16oz) gnocchi (we used potato gnocchi)
1/2 pint grape tomatoes, halved lengthwise
1/3 cup pre-made pesto
1 package (3.5oz) goat cheese, crumbled

In a large skillet, heat the olive oil over medium-high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, 3 to 4 minutes; turn and cook, tossing occasionally, until golden all over, about 2 minutes. Stir in the tomatoes and cook until heated through, about 2 minutes.

Remove from the heat and stir in the pesto. Top with the goat cheese.

Holy Crap!!! The gnocchi was crispy on the outside, but super soft on the inside. All of the ingredients were so good together! Just think about this for a minute:

Tomatoes, pesto, and goat cheese. Those all go great together.

Now add some crispy, pan-fried potato dumplings to the mix. AHHHHH!!!!! Could. Not. Stop. Eating. This.

If you have never tried gnocchi before, this is the recipe that you should use when you are ready to try it. And if you have had gnocchi before, it was probably cooked by boiling the dumplings. I’m telling you…the crispy pan-fried gnocchi will change your life!!!

Have you had gnocchi before?

19 responses to Crispy Gnocchi Pesto with Tomatoes and Goat Cheese

  1. I love Gnocchi but I am one of those who had them cooked by boiling. I can’t wait to try this recipe! It looks super delicious :-)

  2. I’ve never had it, but have wanted to try it! I hope to have my first gnocchi experience in a week :) when we are in Italy.

  3. Ooo – I’ve never tried gnocchi pan fried! I definitely need to give this method a go!

  4. we’ll be trying this soon! looks GOOD!

  5. They have fab gnocchi at Court Ave Brewing Co if you’re ever there….Blackened Salmon over lemon dill gnocchi with house vegetables…amazing! Have made it once at home with a creamy pesto sauce and an assortment of seafood, but will def have to try pan frying!

  6. Made this tonight. First time using pesto and goat cheese (gotta admit I was kinda scared of that one). It was amazing! Will def. be making this again!

  7. I have now made this twice. I love anything with goat cheese in it, and this recipe was a smash hit at my house! I even invited company over the second time I made it, just so I could amaze them with this dish. This is now going to be a regular meal at our house. Thank you so much for posting it!

  8. Crispy, pesto, tomatoes and goat cheese? Yes, yes, yes! I would have passed out had their been bacon involved. Goodness overload! Thanks for this recipe and my pictures stunk so I linked back to you guys! Hopefully you guys aren’t getting any snow down there today!

  9. I add gnocchi to beef drippings in a frying pan with a little balsamic viniger…..its incredible and a nice change from potatoes. Can’t wait to try your receipe….thank you for sharing!

  10. I am a HARDCORE gnocchi addict and this recipe is AMAZING. I had no idea you could cook it this way. Thank you for sharing!

Trackbacks and Pingbacks:

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