I recently decided that I love gnocchi almost as much as I love pasta. Which is really saying something. But this Pan-Fried Cornflake & Herb-Crusted Gnocchi with the creamiest Basil Cream Sauce really takes the cake. I mean, my gnocchi with white wine rose sauce is AMAZING. But it is very similar to regular pasta with rose sauce. But this. This is different.
Each little gnocchi nugget is coated in a delicious crusty coating and pan-fried until golden. And the sauce. The sauce is KEY. It’s sort of like a creamy pesto. Lucious, basil-heavy, garlicky and just the perfect balance with the crispy but chewy gnocchi.
I used store-bought gnocchi this time, and its actually fairly simple to find a vegan gnocchi. I found some of the same brands that make the cheese ones also make a basic potato version without any dairy at all. But if you can’t find vegan gnocchi in store- don’t sweat it! You can use this recipe to super easily make it at home.
And for those who have nut allergies…
If you have a cashew allergy you can substitute sunflower seeds instead! It will taste slightly nuttier, but will still be delicious!Print
We also have a balsamic glaze from Costco that we drizzled overtop- super delicious! Not necessary, but makes it pretty!! 🙂