Crispy Gnocchi With Pesto & Mushrooms

So last week was a week of making ingredients from scratch. I had a batch of Italian gnocchis kneaded using potatoes and flour and eggs. This week is the week to put them to good use. I must say, they turned out a lot better than I thought they would. And they tasted really great.

It’s very easy to cook gnocchis. They do not require many condiments, just some fresh herbs and salt or sauce to taste. You can also throw in some mushrooms and cheese while you’re at it but these are all optional.


  • Gnocchi: 2 servings (see Italian gnocchis for recipe)
  • Butter: 2 tbsp + 2 tbsp
  • White mushroom: 200g, sliced
  • Pesto sauce: 1 tbsp
  • Ground blackpepper: to taste
  • Garlic: 2 cloves, finely chopped
  • Fresh thyme: 1 stalk
  • Balsamic vinegar: 1/3 cup
  • Parmesan cheese (grated): to serve


  1. Boil gnocchi for 5 min till floated up. Drain and set aside.
  2. Melt butter in pan. Add mushrooms and saute for 2 min without stirring.
  3. Add pesto sauce and blackpepper. Continue to saute for 2 min. Remove and set aside.
  4. Add remaining 2 tbsp butter in pan. Add garlic, thyme and balsamic vinegar to glaze.
  5. Add in gnocchi and leave to crisp for 2min per side till golden brown.
  6. Return mushrooms to pan and give a quick mix.
  7. Pour into serving plate. Top with grated parmesan cheese to serve.


  • Do not leave the gnocchi boiling for too long in the water. They will become too soggy to hold their shape if you do!
  • Use salt instead of pesto sauce to season the dish for a simpler recipe.

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