Ingredients
Scale
- 1 package (16 oz) shelf-stable or refrigerated potato gnocchi
- 1/3 cup high-quality basil pesto (store-bought or homemade)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Optional: Lemon zest for brightness
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking. In a large mixing bowl, combine the gnocchi, olive oil, garlic powder, red pepper flakes, salt, and pepper. Toss everything together until every gnocchi is lightly coated in oil and spices. Do not add the pesto yet; we want the gnocchi to crisp up first without the moisture of the sauce hindering the process.
- Spread the seasoned gnocchi out onto the prepared baking sheet in a single layer. Ensure they have plenty of space between them. Use the bottom of a heavy drinking glass or a small mason jar to gently press down on each gnocchi until it flattens and cracks slightly. Place the tray in the oven and bake for 15 to 20 minutes. Halfway through, flip them with a spatula to ensure even browning. They are ready when the edges look golden and feel firm to the touch.
- Remove the tray from the oven. While the gnocchi are still piping hot, drizzle the basil pesto over them and toss gently directly on the pan or back in the mixing bowl. The residual heat will warm the pesto and help it coat every nook and cranny. Sprinkle the grated Parmesan cheese and lemon zest over the top. Transfer the gnocchi to a serving platter and garnish with fresh basil leaves. Serve immediately while the texture is at its peak crispiness.
- Cook Time: 35 minutes