I didn’t post this recipe yesterday because I was way too tired after spending the afternoon and evening at Disneyland with Dan. But I can’t let my list of new recipes get backed up, so here’s the latest of my dinner creations. When I was running short on time in the evenings I used to boil some pre-made ravioli and top it with refrigerated prepared pesto for dinner. It was OK, but when I saw this recipe for crispy gnocchi and pesto I decided to mix things up a little. I haven’t eaten gnocchi too many times, but I’ve discovered that it can either be really tasty or really terrible. Very polarizing. Luckily this recipe turned out favorably! I used some seasoned frozen gnocchi from Whole Foods and some of our favorite Monterey pesto from the refrigerated pasta section of Ralph’s. Crisping the gnocchi didn’t add much time to the dinner preparation process and I was even able to use the same skillet that I had browned the turkey sausage in earlier (extra flavor!). Both Dan and I really liked this meal so I will definitely be making it again. I’m definitely adding this to my list of perfect weeknight meals. I don’t shop at Whole Foods too often because it’s so expensive, but I’ll make sure to pick up some more gnocchi next time I’m there!
1 package gnocchi (I used frozen)
2 Tbsp olive oil
Cook the gnocchi according to the instructions on the package. In a large skillet, heat the olive oil over medium to medium-high heat. After boiling and draining the gnocchi, place it in the skillet in a single layer and cook, undisturbed, until golden on the bottom, about 3-4 minutes. Turn the gnocchi and cook another 3-4 minutes until they are golden on the other side. Stir to coat with olive oil before removing from the pan. Stir as much pesto as you want in with the gnocchi and garnish with Parmesan cheese. And maybe throw some sliced turkey sausage on top for a little protein. Enjoy!