Review: Carapelli Olive Oil & Crispy Gnocchi

by Erin

Olive oil is one of those things that I typically buy the generic store brand of. Mostly because it’s less expensive, and also because I generally cannot tell the difference unless using in a recipe where it is the main attraction. So when I received a bottle of Carapelli Extra Virgin Olive Oil to try out, I made sure to pick out recipes where I would be able to taste the difference.


The first thing I decided to make with my bottle of Carapelli Extra Virgin Olive Oil was herb infused olive oil. I got excited thinking about what I would cook with the infused oil once it was prepared, but to my disappointment it grew mold in the air-tight container stored in the refrigerator! Next time I’ll use a different method that doesn’t require leaving the herbs in the bottle. Thankfully I still had half a bottle remaining to try something else in the meantime.

After my failure to make infused olive oil, I decided to prepare something a little safer – homemade pesto. My basil plant had been growing out of control and it seemed fortuitous. This olive oil made me fall in love with my homemade pesto all over again. Pesto is definitely one of those things where the quality of the olive oil matters.

With the remaining small amount of olive oil, I decided to make crispy gnocchi by pan-frying cooked gnocchi in olive oil. This results in what you would expect – gnocchi with a crispy exterior. Served along with the Lighter Chicken Parmesan I shared yesterday, this meal was a hit!

Crispy Gnocchi

Two years ago: Butternut Squash Soup


Serves 4


1 lb. package potato gnocchi (or homemade)

2 Tbsp Carapelli Extra Virgin Olive Oil


  1. Cook the gnocchi according to package instructions. Drain completely. In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, about 3-4 minutes. Turn the gnocchi and cook, turning occasionally, until golden and crisp, about 3 more minutes. Remove from the heat and stir in 1/4 to 1/3 cup of your favorite pasta sauce. Serve warm and garnish with Parmesan cheese, if desired.

Source: Two Peas & Their Pod

Disclosure: I was provided with a complimentary bottle of Carapelli Extra Virgin Olive Oil. I was not compensated for this post. All thoughts and opinions are my own.

You may also like


Kayle (The Cooking Actress) October 13, 2013 - 6:30 pm

This olive oil looks great-and mmmmm so does that gnocchi!!!

Zainab @ Blahnik Baker October 11, 2013 - 7:59 pm

Yummm! I love pesto :)

ashley - baker by nature October 11, 2013 - 12:35 pm

Oh my gosh, this is a meal I could eat ALL the time!


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More