Crispy Gnocchi Pesto Cups with Lemon

Why You’ll Love This Recipe

• Fast, fancy appetizer with minimal effort—ready in about 20 minutes.
• Crispy outside, pillowy inside gnocchi coated in bright, lemony basil pesto.
• Perfect for parties: pre-portion into small cups and serve with toothpicks.
• Uses store-bought shortcuts while tasting restaurant-worthy.

Grocery List

• Produce: 1 lemon, fresh basil (optional for garnish)
• Dairy: Unsalted butter, Parmesan cheese
• Pantry: Shelf-stable potato gnocchi (1 lb), basil pesto (jarred or refrigerated), extra-virgin olive oil, pine nuts, kosher salt, black pepper, red pepper flakes

Full Ingredients

Gnocchi and Sauce

• 1 lb (450 g) shelf-stable potato gnocchi
• 2 tbsp (28 g) unsalted butter
• 1 tbsp (15 ml) extra-virgin olive oil
• 1/2 cup (120 g) basil pesto (store-bought or homemade)
• 1 tbsp fresh lemon juice (from about 1/2 lemon)
• 1 tsp finely grated lemon zest
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)

Garnishes and Serving

• 1/4 cup (20 g) shaved or grated Parmesan
• 2 tbsp pine nuts, lightly toasted
• 2–3 tbsp loosely packed basil leaves, cut into thin ribbons (optional)
• 8–12 small cups (2–3 oz each) and toothpicks or cocktail picks
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Prep your garnish and tools

Finely grate 1 tsp lemon zest and squeeze 1 tbsp lemon juice. Shave or grate the Parmesan. If using, toast pine nuts in a dry skillet over medium heat, stirring frequently, until fragrant and golden, 3–4 minutes; transfer to a plate to cool. Set out 8–12 small cups and toothpicks.

Step 2: Preheat the skillet

Place a large nonstick or cast-iron skillet over medium-high heat and let it heat for 2 minutes. For the best sear, the pan surface should be about 375°F/190°C if you have an infrared thermometer. Add 1 tbsp olive oil and 2 tbsp butter; swirl until the butter melts and becomes foamy.

Step 3: Pan-fry the gnocchi until crisp

Add the gnocchi in a single, even layer. Cook undisturbed for 3–4 minutes to develop a deep golden crust. Toss or stir and continue cooking, stirring occasionally, for 4–5 minutes more until most sides are browned and the centers feel springy when pressed. If your skillet is smaller than 12 inches, cook in two batches for best browning.

Step 4: Coat with pesto and lemon off the heat

Remove the skillet from the heat to protect the pesto’s fresh flavor. Add 1/2 cup pesto and 1 tbsp lemon juice. Gently fold until every gnocchi is glossed with sauce. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and a pinch of red pepper flakes if you like a little heat.

Step 5: Finish with zest and taste for balance

Shower the gnocchi with the lemon zest and toss briefly. Taste and adjust salt, pepper, and lemon juice until the flavors pop. The balance should be bright, savory, and aromatic.

Step 6: Portion and serve in cups

Spoon the warm pesto gnocchi into small cups. Top with shaved Parmesan, toasted pine nuts, and basil ribbons. Add a toothpick or cocktail pick to each cup and serve immediately. If needed, keep the gnocchi warm in a 200°F/95°C oven for up to 15 minutes before portioning.

Pro Tips

• Dry equals crisp: If the gnocchi feel damp, pat them dry so they sear instead of steam.
• Butter + oil = flavor and stability: The oil raises butter’s smoke point so it won’t scorch.
• Don’t crowd the pan: Work in batches for even browning and the best crunch.
• Toss off heat: Stir pesto in after you cut the heat to keep it bright green and fresh-tasting.
• Make it party-ready: Portion cups and garnishes ahead; cook and sauce the gnocchi right before guests arrive.

Variations

• Sage brown butter: Skip pesto; brown 3 tbsp butter with 6–8 fresh sage leaves, toss with gnocchi, finish with lemon and Parmesan.
• Sun-dried tomato pesto: Swap in red pesto and add chopped oil-cured olives for a briny kick.
• Spicy green: Stir in a spoonful of Calabrian chili paste or extra red pepper flakes for heat.

Storage & Make-Ahead

Best served immediately. To make ahead, pan-fry the gnocchi up to 3 hours in advance, cool, and refrigerate. Re-crisp in a hot skillet with 1 tsp oil for 2–3 minutes, then remove from heat and toss with pesto and lemon. Leftovers keep 3 days in the fridge; reheat gently in a skillet with a splash of water and a drizzle of oil until hot. Freezing is not recommended once sauced; unsauced, crisped gnocchi can be frozen up to 1 month and re-crisped from frozen over medium heat.

Nutrition (per serving)

Approx. 335 calories; 16 g fat; 42 g carbohydrates; 7 g protein; 2 g fiber; 560 mg sodium. Estimates based on 1 lb shelf-stable gnocchi, 2 tbsp butter, 1 tbsp olive oil, 1/2 cup pesto, and listed garnishes.