Crispy Gnocchi with Pesto Aioli

Crispy on the outside, soft and tender on the inside. So easy, but so dang delicious! I could eat the pesto aioli with just a spoon it's so good - you'll be serving this with everything.

Pesto Aioli:

1 cup good mayonnaise

1/4 cup pesto (store bought or homemade)

1 clove garlic minced

Zest of one lemon

Juice of half a lemon

1/2 tsp fresh pepper

Stir everything together in bowl, refrigerate until serving. Keep in fridge for up to three days.

Gnocchi:

450 grams gnocchi

1 1/2 cups panko bread crumbs

1/2 cup Italian bread crumbs

1 tsp sea salt

1/2 tsp pepper

1 tsp garlic powder

2 eggs

1/4 cup flour

1/4 cup freshly grated parmesan

Boil gnocchi according to package directions, do not over cook as they will be too mushy. While gnocchi is cooking, in one bowl mix together both bread crumbs, salt, pepper, and garlic powder. In another bowl beat two eggs with 2 tablespoons of water until mixed well.

Once the gnocchi is done cooking place on paper towel to cool. When gnocchi is cool dust with flour, dip in egg one at a time, then into breadcrumbs. Do this to each individual gnocchi. When they are all breaded, heat oil on stove to 325. Gently, and carefully fry each gnocchi until golden. Serve topped with freshly grated parmesan cheese and pesto aioli on the side.