Crispy Pesto Gnocchi (Print Version)

# Ingredients:

01 - 1 pound uncooked potato gnocchi.
02 - 2 tablespoons olive oil.
03 - 1/4 cup basil pesto.
04 - 1 small garlic clove, pressed.
05 - 1/4 cup grated Parmesan cheese.
06 - Salt and pepper to taste.

# Instructions:

01 - Boil gnocchi in water for 2-4 minutes until they float to top. Drain well.
02 - Warm olive oil in medium skillet over medium-high heat for 1 minute.
03 - Pan-fry gnocchi for 2 minutes until crispy on outside. Reduce heat to low.
04 - Add pesto, pressed garlic, Parmesan, salt and pepper. Mix and serve warm.

# Notes:

01 - Store leftovers in airtight container 4-5 days.
02 - Reheat at 350°F for 5-10 minutes.
03 - Add extra pesto when reheating.

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