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Why do Monday’s seem to be the busiest?
I mean really, it is the first day of the of the week let’s ease into it a bit.
Ok?
Good.
So, I know the last thing you want to do after a crazy hectic day is cook some dinner that is going to take you an hour + to make and leave you wishing you ordered take out. No one is up for that after a long day.
Maybe on a Sunday, but not Monday.
Crispy Gnocchi to the rescue (ahh, sorry I got all cheesy on you guys again)!
I like to make homemade Gnocchi at home, but sometimes there is just not enough time. And honestly, the changing of the clocks and losing an hour has left me tired and a little cranky. Anyone else?
*SIDE NOTE* Ok, wow I just looked at my Butternut Squash Gnocchi that I made in my first week of blogging. Those pictures are SO not good! I can not believe I thought they were good. I even remember saying to myself “wow, those pictures are good”! So glad I learned how to use my camera a little better!
Anyway, If you are feeling tired, cranky and hungry these crispy gnocchi’s are perfect. They are fast and soft and delicious and done in under 30 minutes!
When I made the pistachio pesto I was thinking it would turn out green. I really wanted a pretty green pesto for spring (and St. Patty’s day), but then it turned out red. I have no idea why I thought adding sun-dried tomatoes to the mix would not turn things red. Um, hello those things are red. Very red. Red enough to over power the green I was going for. Sometimes my brain does not process things properly. Ok, it actually does this a lot. Story of my life.
Whatever. The pistachios and sun-dried tomatoes together rock. Like they are really an awesome combo. Who knew? Not me, until of course my crazy brain decided to throw them into the food processor.
Oh, and a note about the pistachios. I have not ever bought them this way, but next time I am going to pay up and try the shelled. Because I am so so cheep and will not “shell” out the extra two bucks, I spent like 45 minutes shelling pistachios. On a Friday to boot! I think I need a life…
Crispy Gnocchi with Pistachio Pesto.
Ingredients
- 3/4 cup unsalted, shelled or in-shell roasted pistachios - you decide
- 1/4 cup sun-dried tomatoes
- 1 clove garlic, peeled
- 1/2 cup fresh basil, plus more for garnish
- 1/2 cup freshly grated parmesan cheese, plus more for serving
- 1/2 teaspoon crushed red pepper flakes, optional
- a pinch of freshly ground black pepper
- 2 tablespoons olive oil, or more depending on your preference
- 2 pound packages potato gnocchi, 1, I used DeLallo
- 2 tablespoons olive oil, for the pan
Instructions
- Combine the pistachios, sun-dried tomatoes, garlic, basil, crushed red pepper flakes (if using) and pepper in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper, to taste. Set aside.
- Cook the gnocchi according to package instructions.Before draining reserve a cup of the cooking water. Drain completely. In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook (I did this in two batches) undisturbed, until golden and crisp, about 3-4 minutes. Turn the gnocchi and cook, turning occasionally, until golden and crisp, about 3 more minutes. Remove from the heat and stir in the pesto and some of the cooking water to thin the sauce. You might have leftover pesto. Serve warm and garnish with Parmesan cheese, if desired.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
It may not be green, but it’s good. Especially good on a busy Monday night.
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training
This is fantastic! I have made it four times this month already. The pesto has such a great flavor (it’s my new go to pesto recipe), the crispiness on the gnocchi gives it such a wonderful texture. Thank you for the great recipe!
Does it matter if you use the sundried tomatoes in oil vs not?
Hey Tara! I think sun-dried tomatoes in oil are best for this as they grin up better and have a bit more flavor. Hope you love this!
Made this for dinner tonight. SO delish!! And SO easy!! I’m presently obsessed with your recipes…keep ’em coming, please!
THANK YOU! So excited you loved this! 🙂
I made this last night and it was incredible!!! I added browned chicken mince and an onion. I didn’t have sun-dried tomatoes but did have sun-dried tomato pesto. Incredible… My fiance loved it… and even funnier, so did the cat. She wouldn’t leave us alone. Your blog is fantastic and you’re amazing. Keep it up, I can’t wait until you’re a famous chef with an amazing cooking show. C’est magnifique!!!!
YES!! So glad you guys love this!! Thanks for letting me know and giving the recipe a try!!!
You are to nice!! Wow! Thanks Cynthia!!
Wow, this looks delicious! I just pinned it, would be a great Meatless Monday meal! So glad I saw this featured at This Gal Cooks blog! Sharon
Thank so much for pinning! I hope you guys enjoy it!
Hi Tieghan!
This was the most viewed link at this week’s Marvelous Mondays party so Carrie and I will be featuring it at tomorrow night’s party! Have a great weekend.
Julie
YAY! Thank you, I am so excited!
Oh yum! This looks so delicious, I can’t wait to try it 🙂
Thanks, let me know what you think!
This looks absolutely delicious – definitely pinning to my I have to make list!
Stopping by from Marvellous Mondays, hope you have a lovely day.
Kate x
Kate at Home
Thanks for pinning!
I’ve only had gnocchi a few times and thought it was kind of boring and just a lot of carbs. I know I would like the texture of this more and the pistachio~sun dried tomato combo sounds too interesting not to try!
Thanks,
Jenna
this looked really good. had to pin it so I can make it next monday… cheese & mondays go well together.
Mae
I could not agree more!
Saw this on Friday Favorites and am saving the recipe for almost immediate use. Like, I might make this tomorrow. Only a few days ago was I reminded (by a rerun of America’s Test Kitchen) of how much I love gnocchi and that I should make it again, so it’s been on my brain. And then this. Crispy! I’m trying it!
Side note: I adapted your chipotle sweet potato skins recipe into a stuffed/twice-baked sweet potato. Oh man. We’ve already made it twice. So, thanks.
I hope you like this!! Make sure you let me know what you think and I am so glade you like the sweet potatoes!! Stuffing them sounds delicious!
This looks awesome, Tieghan! Thanks so much for sharing!
Thanks Julie!
This recipe looks DELISH! I’ve been looking for a twist for my pesto pasta recipe and this is just perfect. Can’t wait to give this recipe a try!
Thank you and I hope you like it!
I made gnocchi for the first time last week with a simple red sauce. I’m hooked and looking for recipes. Thanks.
Hope you enjoy these!
Pinned! Thanks so much for linking up to Two Cup Tuesday at Pint Sized Baker. I look forward to coming back on Monday Night!