Crispy Skillet Gnocchi With Pesto and Cherry Tomatoes

A 20-minute, one-pan weeknight win: golden gnocchi, punchy pesto, and burst tomatoes, with minimal cleanup and maximum crunch.

You want dinner that slaps, not dinner that sighs. Here’s the move: pan-sear gnocchi like tiny tater tots until they’re shatter-crisp, hit the pan with juicy tomatoes, then slick everything in basil pesto for a silky, herby finish. No boiling. No drama. Just fast, loud flavor that eats like restaurant food and cleans up like a Tuesday. If you’ve got 20 minutes and a skillet, you’ve got proof that “simple” can still taste unreasonably good.

Why This Recipe Works

Most people boil gnocchi and wonder why it turns mushy. The fix is shockingly simple: skip the pot. When you pan-fry gnocchi in a slick of oil (and a little butter if you like), the outside crisps into a golden shell while the center stays tender. It’s the best of both worlds—like a French fry and a pillow had a delicious baby.

Tomatoes go in the same pan to blister and burst. Heat concentrates their sweetness and releases just enough juice to create a saucy base. Stir in pesto off the heat to protect its color and freshness, then brighten with lemon. The combination is high-contrast and addictive: crunchy, creamy, juicy, and herbaceous.

This is also a one-pan move that thrives on store-bought shortcuts. Shelf-stable gnocchi? Awesome. Jarred pesto? Use a good one and you’re flying. The technique carries the dish, and the ingredients do the rest. FYI, it scales like a champ—just split between pans so you keep that crisp.

What You’ll Need (Ingredients)

• 1 lb (450 g) potato gnocchi (shelf-stable or refrigerated; gluten-free works too)
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter (optional but tasty for browning)
• 2 cups cherry or grape tomatoes (about 10 oz / 280 g), whole or halved
• 1/2 cup basil pesto (store-bought or homemade)
• 2 cloves garlic, minced (optional, for extra punch)
• 1 small shallot, minced (optional, lightly sweet and savory)
• 1/4 tsp red pepper flakes (adjust to taste)
• 1/2 lemon, zested and juiced (about 1 tsp zest, 1 tbsp juice)
• 1/4 cup low-sodium broth or water, as needed to loosen pesto
• 1/4 cup freshly grated Parmesan, plus more to serve
• 2 tbsp toasted pine nuts or sliced almonds (optional, for crunch)
• Handful of baby arugula or spinach (optional, to wilt in at the end)
• Kosher salt and freshly ground black pepper
• Fresh basil leaves, for garnish

How to Make It – Instructions

1. Preheat your skillet. Set a large 12-inch cast-iron or nonstick pan over medium-high heat for 2 minutes. Hot pan = crisp gnocchi.
2. Add fat. Pour in 2 tbsp olive oil and, if using, 1 tbsp butter. When the butter foams, you’re ready.
3. Get the gnocchi golden. Add the gnocchi in a single layer. Sprinkle with a pinch of salt. Cook without stirring for 2–3 minutes until the bottoms are deep golden. Toss and continue cooking, stirring every minute, for 4–6 minutes total until crisp on most sides.
4. Make space for tomatoes. Push the gnocchi to the edges of the pan. Add the cherry tomatoes to the center with a pinch of salt and the red pepper flakes. Let them blister for 2–3 minutes until they begin to burst.
5. Flavor boost (optional but recommended): Stir in minced shallot and garlic. Cook 30–60 seconds until fragrant. Don’t burn the garlic—bitterness is not the vibe.
6. Deglaze lightly. Splash in 2–3 tbsp broth or water and scrape up the browned bits. This steams the tomatoes and softens the gnocchi centers.
7. Kill the heat, add pesto. Turn off the burner. Spoon in the pesto and lemon zest, plus 1 tbsp lemon juice. Toss to coat everything. If it looks thick, loosen with another spoonful of water or broth.
8. Finish and season. Fold in the arugula or spinach to wilt (if using). Taste and adjust salt, pepper, and lemon. Add more chili flakes if you like it spicier.
9. Cheese and crunch. Shower with Parmesan and sprinkle over toasted nuts. Garnish with torn basil.
10. Serve immediately. Crisp waits for no one, IMO. Plate it up and eat while the edges still snap.

Preservation Guide

• Fridge: Cool completely, then store in an airtight container up to 3 days. Toss with 1 tsp olive oil before chilling to prevent sticking.
• Reheat for crisp: Warm 1 tsp oil in a skillet over medium heat. Add leftovers in a single layer and cook 3–5 minutes, stirring occasionally, until hot and re-crisped. Oven works too: 400°F (205°C) for 8–10 minutes. Air fryer: 375°F (190°C) for 5–7 minutes.
• Microwave, if you must: 60–90 seconds, then toss into a hot pan for 1–2 minutes to revive the crust. Microwave alone = soft gnocchi.
• Freezer: Not ideal. Pesto can darken and the gnocchi’s texture suffers. If you must, freeze the crispy gnocchi and tomatoes without pesto up to 1 month. Reheat in a skillet, then add fresh pesto.
• Make-ahead tips: Toast nuts and grate cheese in advance. Keep pesto chilled; if homemade, press plastic directly onto the surface to minimize browning.

Benefits of This Recipe

• Weeknight-fast: Done in about 20 minutes with zero boiling. That’s legit.
• One-pan cleanup: Fewer dishes, more couch time.
• Restaurant texture: Crisp outside, tender inside, plus juicy tomatoes and silky pesto. High contrast = high satisfaction.
• Flexible and forgiving: Swap nuts, greens, or pesto style; add protein; use the gnocchi you’ve got.
• Budget-friendly: Shelf-stable gnocchi and jarred pesto keep costs down without sacrificing flavor.
• Nutrient-balanced: Complex carbs for energy, healthy fats from olive oil/pesto, and lycopene-rich tomatoes. Add greens for fiber.
• Easy to scale: Use two pans to feed a crowd and keep everything crispy.

Common Mistakes to Avoid

• Boiling the gnocchi first. Don’t. You’ll lose the crispy magic and invite soggy sadness.
• Overcrowding the pan. If gnocchi can’t sit in a single layer, they steam. Use a larger skillet or cook in batches.
• Stirring too soon. Let the crust form for 2–3 minutes before moving anything.
• Heat too low or too high. Low = greasy and pale; sky-high = scorched. Aim for steady medium-high.
• Adding pesto over high heat. It can separate and darken. Turn off the heat before stirring it in.
• Skipping acid. A squeeze of lemon wakes up the whole dish. Flat flavor? It needs brightness.
• Not salting the tomatoes. A pinch helps them burst and season the pan sauce.
• Using wet gnocchi. If yours are refrigerated or frozen, pat them dry. Moisture kills crisp.
• Too much pesto. You want a glossy coat, not a swamp. Start with 1/2 cup; add more only if the pan looks dry.

Recipe Variations

• Protein power: Brown chicken sausage coins, shrimp (2–3 minutes per side), or pancetta, then cook gnocchi in the rendered fat.
• Vegan-friendly: Use vegan pesto and skip the butter/Parmesan. Nutritional yeast adds cheesy vibes.
• Gluten-free: Use GF potato or cauliflower gnocchi. Cook straight from the package (thaw and dry if frozen).
• Creamy burrata finish: Tear burrata over bowls and let the cream mingle with pesto. Not subtle, very worth it.
• Spicy Calabrian twist: Stir 1–2 tsp Calabrian chili paste into the pesto off-heat.
• Sun-dried tomato pesto: Swap in red pesto and add a handful of olives for a briny pop.
• Green upgrades: Toss in peas, asparagus tips, or chopped spinach during the last minute.
• Brown butter sage: Go classic: crisp sage leaves in brown butter, skip pesto, finish with lemon and Parm.
• Sheet-pan method (hands-off): Toss gnocchi and tomatoes with oil and salt. Roast at 450°F (230°C) for 18–20 minutes, stirring once. Toss with pesto and lemon.
• Air-fryer hack: Air-fry oiled gnocchi at 390°F (200°C) for 10–12 minutes, shake once. Add tomatoes for the last 5 minutes. Toss with pesto after.

FAQ

Do I need to boil gnocchi before pan-frying?

Nope. Boiling adds moisture that fights against crisping. Go straight into a hot, oiled skillet and let the edges sear. That’s the whole trick.

What type of gnocchi works best?

Shelf-stable or refrigerated potato gnocchi both work great. Gluten-free and cauliflower versions also crisp nicely—just dry them well and give them an extra minute or two.

Can I use frozen gnocchi?

Yes, but thaw fully and pat dry first. Frozen gnocchi can spit and steam, so use a splash guard if you have one and keep the pan at medium-high so they brown, not boil.

Why did my gnocchi turn out soggy?

Likely culprits: crowded pan, low heat, or moving them too soon. Keep a single layer, let each side sear for 2–3 minutes undisturbed, and don’t add watery ingredients until the crust forms.

Can I make this without pesto?

Sure can. Try a quick garlic-chili oil with lemon, a butter-sage sauce, or toss with roasted red pepper purée. The crisping method stays the same.

How do I keep the pesto bright and fresh?

Add it with the heat off, thin with a spoonful of water or broth, and finish with lemon. These steps keep the color vibrant and the flavor fresh, not cooked.

What pan should I use?

A 12-inch cast-iron or a large nonstick skillet is ideal. You want enough surface area for a single layer so the gnocchi sear instead of steam.

Can I double the recipe?

Yes—use two pans or work in batches. If everything crowds into one skillet, you trade crunch for mush. Nobody asked for mush.

Is this kid-friendly?

Absolutely. Skip the chili flakes, go light on lemon, and shower with extra Parmesan. TBH, it’s basically fancy tots with sauce.

What pesto should I buy?

Choose a refrigerated or jarred pesto with basil, olive oil, nuts, and cheese you recognize. Avoid those with seed oils dominating or a neon-green color that tastes flat.

Wrapping Up

This skillet hits all the buttons: fast, crispy, saucy, and satisfying with almost no cleanup. Keep gnocchi in the pantry and pesto in the fridge, and you’ve always got a 20-minute win on standby. Make it once, and it’ll live rent-free in your weeknight rotation—promise.