Crispy Pan-Gnocchi with Melted Burrata and Pesto
Forget boiling water: these pan-seared gnocchis develop an irresistible crust while remaining tender at heart. Topped with a generous pesto and crowned with a creamy burrata that melts upon contact with heat, this Italian dish reinvented in under 20 minutes.
🛒 Ingredients
4 servings
- 400 g of fresh pan-frying gnocchis
- 25 g of soft butter
- 1 tablespoon of extra-virgin olive oil
- 1 fresh burrata (150 g)
- 4 tablespoons of fresh pesto (basil or pistachio)
- 2 tablespoons of pine nuts
- A few fresh basil leaves
- A drizzle of high-quality olive oil for garnish
- Freshly ground black pepper
- Flaky sea salt (optional)
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Watch on TikTokDirections
- 1
Take the burrata out of the refrigerator 15 minutes before starting to let it reach room temperature — it will melt better in contact with the hot gnocchis.
- 2
Toast the pine nuts dry in a small pan over medium heat for 2-3 minutes, stirring regularly, until golden and fragrant. Set aside.
- 3
In a large non-stick pan, heat together the butter and olive oil over medium-high heat until the butter foams and starts to lightly brown.
- 4
Add the fresh gnocchis in one layer without overlapping them. Let them brown without touching for 3-4 minutes: a golden crust should form on the bottom.
- 5
Flip each gnocchi with a spatula and cook the other side for an additional 3-4 minutes. They should be well caramelized on both sides. Season lightly and remove from heat.
- 6
In each shallow bowl, spread generously 2 tablespoons of pesto in an even layer at the bottom of the bowl.
- 7
Arrange the hot gnocchis on top of the pesto bed. The heat will slightly warm and fluidify the pesto for a smooth sauce.
- 8
Cut the burrata in half and place delicately one half, core up, in the center of each bowl.
- 9
Sprinkle toasted pine nuts and fresh basil leaves over. Finish with a drizzle of high-quality olive oil and a few turns of black pepper mill. Serve immediately.
💡 Chef's Tip
The secret to this dish lies in patience during browning: never touch the gnocchis during the first 3-4 minutes to let the crust form. If your pan is not large enough, work in two batches — overcrowded gnocchis will steam instead of browning. When serving, mix the stracciatella (the creamy core of the burrata) directly with the warm pesto: you'll get an absolute richness sauce.
