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+ servings

Pan-Fried Gnocchi with Creamy Tomato Pesto Sauce

Course Side Dish
Cuisine Italian
Keyword Pasta
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people


  • 28 ounces whole peeled San Marzano tomatoes
  • ¼ cup pesto, plus extra for topping
  • ½ cup heavy cream
  • cup grated Parmesan cheese, plus extra for topping
  • salt, to taste
  • 16 ounce packaged uncooked gnocchi
  • 2 tablespoons olive oil


  • In a sauce pan, simmer tomatoes and pesto for 10 minutes. 
  • Add cream and simmer an additional 3-5 minutes.
  • Using an immersion blender, blend the sauce. Add cheese and lightly simmer on low heat for 10 minutes. 
  • While sauce is simmering, cook gnocchi according to package instructions. Remove from water and pat dry. Heat oil over medium-high heat in a large rimmed skillet and add gnocchi and spread them into a single layer. At this time you can remove the sauce from heat and set it aside. 
  • Allow gnocchi to cook for about 2 minutes and then begin to flip them. Allow more time if the are not starting to brown. Once all gnocchi have been flipped, turn heat to low and ladle in the tomato sauce. Allow gnocchi to simmer lightly in the sauce for about 10 minutes. Salt, if needed. 
  • Serve and top with Parmesan cheese and pesto. 


If you do not have an immersion blender a traditional blender or food processor can be used.