Ingredients
454 gr or 1 pound
about 6 ounce, rough ends trimmed off
about 390 gr, of cherry tomatoes any color will work
thinly shaved, optional
juice and zest, about, of juice and 1 tablespoon, divided
minced and divided
or broth
0.250, black pepper
divided
A pinch, about 0.250 teaspoon, optional
0 r 2, 4 ounce, burrata balls for serving optional
Freshly grated, for serving
of fresh, divided
Pan-fried gnocchi with lemon pesto, broccolini, and tomatoes
Food & Flair (Christie)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 10 min | 20 min | 30 min | 5 |
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.
main coursevegetarian
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Serving plate
Large pan
Whisk
Knife
Cutting board
Mixing bowl
Instructions
Mix the pesto with 2 tbs of lemon juice and 2 tbsp of olive oil. Set aside.
0.250 cup Basil Pesto 1 tablespoon Lemon juice and zest, about, of juice and 1 tablespoon, divided5 tablespoon Olive Oil divided
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.
16 ounce Potato Gnocchi 454 gr or 1 pound0.500 teaspoon Salt And 0.250, black pepper5 tablespoon Olive Oil divided
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.
1 bunch Broccolini about 6 ounce, rough ends trimmed off1 tablespoon Lemon juice and zest, about, of juice and 1 tablespoon, divided3 clove Garlic minced and divided0.500 teaspoon Salt And 0.250, black pepper5 tablespoon Olive Oil divided
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.
16 ounce Potato Gnocchi 454 gr or 1 pound1 bunch Broccolini about 6 ounce, rough ends trimmed off3 clove Garlic minced and divided0.250 cup White Wine or broth0.500 teaspoon Salt And 0.250, black pepper5 tablespoon Olive Oil dividedRed Pepper Flakes A pinch, about 0.250 teaspoon, optional2 tablespoon Basil of fresh, divided
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.
16 ounce Potato Gnocchi 454 gr or 1 pound1 bunch Broccolini about 6 ounce, rough ends trimmed off1 small Zucchini thinly shaved, optional0.250 cup Basil Pesto 0.500 teaspoon Salt And 0.250, black pepper
Serve hot over fresh burrata, at room temperature, freshly grated parmesan cheese, and the remaining fresh basil and lemon zest.
1 tablespoon Lemon juice and zest, about, of juice and 1 tablespoon, divided1 Burrata Ball 0 r 2, 4 ounce, burrata balls for serving optionalParmesan Cheese Freshly grated, for serving2 tablespoon Basil of fresh, divided
Pan-fried gnocchi with lemon pesto, broccolini, and tomatoes
Food & Flair (Christie)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 10 min | 20 min | 30 min | 5 |
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.
main coursevegetarian
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Serving plate
Large pan
Whisk
Knife
Cutting board
Mixing bowl
Ingredients
454 gr or 1 pound
about 6 ounce, rough ends trimmed off
about 390 gr, of cherry tomatoes any color will work
thinly shaved, optional
juice and zest, about, of juice and 1 tablespoon, divided
minced and divided
or broth
0.250, black pepper
divided
A pinch, about 0.250 teaspoon, optional
0 r 2, 4 ounce, burrata balls for serving optional
Freshly grated, for serving
of fresh, divided
Instructions
Mix the pesto with 2 tbs of lemon juice and 2 tbsp of olive oil. Set aside.
0.250 cup Basil Pesto 1 tablespoon Lemon juice and zest, about, of juice and 1 tablespoon, divided5 tablespoon Olive Oil divided
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.
16 ounce Potato Gnocchi 454 gr or 1 pound0.500 teaspoon Salt And 0.250, black pepper5 tablespoon Olive Oil divided
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.
1 bunch Broccolini about 6 ounce, rough ends trimmed off1 tablespoon Lemon juice and zest, about, of juice and 1 tablespoon, divided3 clove Garlic minced and divided0.500 teaspoon Salt And 0.250, black pepper5 tablespoon Olive Oil divided
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.
16 ounce Potato Gnocchi 454 gr or 1 pound1 bunch Broccolini about 6 ounce, rough ends trimmed off3 clove Garlic minced and divided0.250 cup White Wine or broth0.500 teaspoon Salt And 0.250, black pepper5 tablespoon Olive Oil dividedRed Pepper Flakes A pinch, about 0.250 teaspoon, optional2 tablespoon Basil of fresh, divided
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.
16 ounce Potato Gnocchi 454 gr or 1 pound1 bunch Broccolini about 6 ounce, rough ends trimmed off1 small Zucchini thinly shaved, optional0.250 cup Basil Pesto 0.500 teaspoon Salt And 0.250, black pepper
Serve hot over fresh burrata, at room temperature, freshly grated parmesan cheese, and the remaining fresh basil and lemon zest.
1 tablespoon Lemon juice and zest, about, of juice and 1 tablespoon, divided1 Burrata Ball 0 r 2, 4 ounce, burrata balls for serving optionalParmesan Cheese Freshly grated, for serving2 tablespoon Basil of fresh, divided