Save The skillet was already hot when I realized I had no fresh pasta left in the fridge. I grabbed a package of shelf-stable gnocchi from the pantry, skeptical it would deliver anything close to satisfying. Then I watched those little potato pillows turn golden and crispy at the edges, soaking up olive oil and garlic, and I knew I'd stumbled onto something better than my original plan. Sometimes the best meals come from what you didn't expect to work.
I made this on a Wednesday night when my sister dropped by unannounced, hungry and tired from work. She sat at the counter while I cooked, and by the time I plated it, she was already reaching for a fork. She asked if I'd ordered it from somewhere. I just smiled and slid the Parmesan across the counter.
Ingredients
- Shelf-stable potato gnocchi (500 g): These little dumplings crisp up beautifully when pan-fried, unlike fresh gnocchi which can turn mushy if you're not careful.
- Frozen peas (1 cup, thawed): They add a pop of sweetness and color without any prep work, keep a bag in the freezer for moments like this.
- Baby spinach (2 cups, optional): Wilts down in seconds and sneaks in extra greens, but the dish works perfectly without it if you don't have any on hand.
- Basil pesto (1/3 cup): The flavor engine of this dish, use a good quality store-bought jar or your own homemade batch if you have it.
- Grated Parmesan cheese (2 tbsp, plus extra): It melts into the pesto and creates a silky coating, don't skip the extra for serving.
- Olive oil (2 tbsp): This is what gives the gnocchi that golden, crispy crust, so don't be shy with it.
- Garlic (2 cloves, minced): Just 30 seconds in the hot pan releases all its fragrance without turning bitter.
- Salt and black pepper: Taste before you serve, pesto and Parmesan are salty, so you might need less than you think.
- Fresh basil leaves and lemon zest (optional): A handful of torn basil and a few gratings of lemon zest wake up every bite right before serving.
Instructions
- Get the skillet hot:
- Pour the olive oil into a large nonstick skillet and set it over medium-high heat. You want the oil shimmering before the gnocchi hits the pan, that's how you get the crisp.
- Crisp the gnocchi:
- Scatter the gnocchi in an even layer across the skillet. Let them sit for a couple minutes before stirring, then toss occasionally for 7 to 8 minutes until they're golden and crispy on multiple sides.
- Add the garlic:
- Toss in the minced garlic and stir it around for just 30 seconds. It should smell amazing, but pull it off the heat if it starts to brown too much.
- Stir in the vegetables:
- Add the thawed peas and spinach if you're using it. Cook for 2 to 3 minutes, stirring gently, until the peas are warmed through and the spinach has completely wilted.
- Toss with pesto:
- Turn the heat down to low and spoon in the basil pesto and Parmesan. Toss everything together until the gnocchi and vegetables are coated in that vibrant green sauce and everything is heated through.
- Season and serve:
- Taste and add salt and pepper as needed. Serve right away with extra Parmesan, torn basil, and a little lemon zest if you want that extra brightness.
Save This dish became my go-to when I wanted something comforting but didn't want to stand over the stove for long. There's something about the way the pesto clings to every crispy edge of the gnocchi that makes it feel indulgent, even though it comes together in under half an hour. It's the kind of meal that makes you feel capable, even on nights when you're running on empty.
Making It Your Own
I've tossed in cooked chicken when I had leftovers in the fridge, and I've stirred in sautéed shrimp when I wanted something a little fancier. My friend swears by adding crumbled tofu for a plant-based protein boost. The base recipe is forgiving enough to handle whatever you have on hand, so don't be afraid to improvise a little.
The Pesto Matters
I've made this with jarred pesto from the grocery store and with homemade pesto I blended that same afternoon, and both versions were delicious. If you're buying it, look for one with good olive oil listed near the top of the ingredients. If you're making your own, go heavy on the basil and don't skimp on the Parmesan, it makes all the difference when it melts into the warm gnocchi.
Serving Suggestions
I like to serve this straight from the skillet with a big spoon and let everyone help themselves. A crisp green salad on the side with lemon vinaigrette balances the richness, and a glass of chilled Pinot Grigio makes it feel like a proper dinner party, even if it's just a Tuesday.
- Squeeze fresh lemon juice over the top right before serving for a bright, acidic lift.
- Serve with crusty bread to soak up any extra pesto left in the skillet.
- Leftovers reheat surprisingly well in a skillet with a splash of water to loosen the sauce.
Save This recipe taught me that weeknight cooking doesn't have to be boring or complicated. Sometimes all you need is a hot skillet, a few good ingredients, and the confidence to let them do their thing.
Recipe Guide
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi works well, though it requires different handling. Fresh gnocchi cooks more quickly and may become mushy if pan-fried too long. Boil fresh gnocchi according to package directions, then add to the skillet with the pesto for a gentler toss rather than extended cooking.
- → What can I substitute for basil pesto?
Try sun-dried tomato pesto, spinach pesto, or arugula pesto for different flavor profiles. For a vegan option, use dairy-free pesto made without cheese. You can also make a simple garlic-herb oil with minced garlic, olive oil, and fresh herbs if pesto is unavailable.
- → How do I make the gnocchi extra crispy?
Ensure your skillet is hot before adding gnocchi and use medium-high heat. Avoid overcrowding the pan—work in batches if needed. Let the gnocchi sit undisturbed for 2-3 minutes between stirring to develop a golden crust. Pat the gnocchi dry before cooking if they seem moist.
- → Can this dish be made ahead or reheated?
Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently in a skillet over low heat with a splash of olive oil to restore some crispiness. The texture will soften slightly upon reheating, but flavors remain delicious.
- → What proteins pair well with this dish?
Pan-seared chicken breast, shrimp, or sautéed tofu all complement this skillet beautifully. Cook protein separately until done, then add during the final step. For heartier servings, incorporate cooked white beans or chickpeas as a vegetarian protein boost.
- → Is this suitable for meal prep?
Components can be prepped ahead—gnocchi cooked, pesto measured, vegetables chopped—and stored separately. Assemble and cook fresh for best results, as the gnocchi texture degrades when stored in sauce. The entire dish cooks in just 15 minutes, making it ideal for weeknight assembly.