One-Pan Crispy Gnocchi With Sun-Dried Tomatoes and Vegan Pesto in 20 Minutes

Yield: 2–3 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Difficulty: Easy

Ingredients

Gnocchi and Pan

• 1 pound (450g) shelf-stable potato gnocchi (check the label — most shelf-stable brands are vegan; fresh gnocchi from the refrigerated section sometimes contains egg)
• 3 tablespoons extra-virgin olive oil, divided
• ⅓ cup (about 50g) oil-packed sun-dried tomatoes, drained and roughly chopped (reserve 1 tablespoon of the oil from the jar)
• 3 cloves garlic, thinly sliced
• ¼ teaspoon red pepper flakes (optional, but recommended)
• Kosher salt and freshly ground black pepper to taste

Vegan Pesto

• 2 cups packed fresh basil leaves (about 2 ounces)
• ⅓ cup pine nuts (or raw walnuts or cashews — whatever you have)
• 2 tablespoons nutritional yeast
• 1 small clove garlic
• ¼ cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• ¼ teaspoon kosher salt, plus more to taste

To Finish

• Big handful of baby spinach or arugula (about 2 cups)
• Fresh basil leaves, for garnish
• Flaky sea salt
• Lemon wedges, for serving

Instructions

1. Make the pesto first. Combine the basil, pine nuts, nutritional yeast, garlic, olive oil, lemon juice, and salt in a food processor or blender. Pulse until you get a slightly textured paste — don't over-blend into a smoothie. Taste and adjust salt. Set aside. (This makes about ½ cup. You'll use roughly half on the gnocchi; the rest keeps in the fridge for up to 5 days.)
2. Heat a large (12-inch) skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of the olive oil plus the reserved 1 tablespoon of sun-dried tomato oil. Let it get properly hot — you should see the oil shimmer and barely start to ripple, about 90 seconds.
3. Add the gnocchi in a single layer. This is the critical step. Do not stir. Do not shake the pan. Let them cook undisturbed for 3–4 minutes until the bottoms are deeply golden and crispy. You'll hear them sizzle and pop — that's good.
4. Flip the gnocchi using a spatula (they don't need to be flipped individually — just toss and turn them in batches). Cook for another 2–3 minutes on the second side until golden in spots. They won't be uniformly crispy on all sides, and that's fine. You want a mix of textures.
5. Push the gnocchi to one side of the pan. Add the remaining 1 tablespoon olive oil to the cleared space. Add the sliced garlic and red pepper flakes. Cook for 30–45 seconds, stirring the garlic constantly, until fragrant and just barely turning gold at the edges. Do not let it brown — garlic goes from perfect to bitter in seconds.
6. Add the sun-dried tomatoes and toss everything together. Cook for 1 minute so the tomatoes warm through and their flavor blooms into the oil.
7. Kill the heat. Add the spinach or arugula and toss gently — the residual heat will wilt it in about 30 seconds. Dollop 3–4 tablespoons of the pesto over the top and fold it through loosely. You want streaks of green, not a uniform coating.
8. Serve immediately straight from the pan. Hit it with flaky sea salt, torn fresh basil, and a good squeeze of lemon.

Notes & Tips

• On the gnocchi: Shelf-stable gnocchi (the kind in a sealed package on the regular grocery shelf, not the refrigerator or freezer section) crisps best because it's drier. Brands like DeLallo and Trader Joe's work great. If you use fresh or frozen gnocchi, pat it very dry with paper towels first, or you'll steam instead of sear.
• Don't crowd the pan. If your skillet is smaller than 12 inches, cook the gnocchi in two batches. Crowding = steaming = sad, pale gnocchi. This is non-negotiable.
• Pesto shortcut: Totally fine to use a good store-bought vegan pesto if you want this on the table even faster. No judgment. Look for brands without parmesan — Gotham Greens and Trader Joe's both make solid dairy-free options.
• Make it heartier: Toss in a drained can of white beans (cannellini or butter beans) when you add the sun-dried tomatoes. Adds protein and bulk without changing the vibe.
• Storage: Leftovers keep for 2 days in the fridge, but be honest with yourself — the gnocchi won't be crispy anymore. Reheat in a hot skillet with a drizzle of oil to get some texture back. Microwaving will make it gummy.
• Nut-free pesto: Swap the pine nuts for raw sunflower seeds. The flavor shifts slightly — a bit earthier — but it works well.