Pesto Pea Gnocchi Skillet (Printer View)

Crispy pan-fried gnocchi tossed with fragrant basil pesto and sweet peas. A vibrant, satisfying weeknight dinner in just 25 minutes.

# What you'll need:

→ Gnocchi

01 - 18 oz shelf-stable potato gnocchi

→ Vegetables

02 - 1 cup frozen peas, thawed
03 - 2 cups baby spinach, optional

→ Pesto

04 - 1/3 cup basil pesto, store-bought or homemade
05 - 2 tablespoons grated Parmesan cheese, plus additional for serving

→ Aromatics and Oils

06 - 2 tablespoons olive oil
07 - 2 cloves garlic, minced
08 - Salt and freshly ground black pepper to taste

→ Garnish

09 - Fresh basil leaves, optional
10 - Lemon zest, optional

# Method:

01 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering.
02 - Add the gnocchi in an even layer and cook, stirring occasionally, for 7 to 8 minutes until golden and crispy on all sides.
03 - Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
04 - Stir in the thawed peas and spinach if using. Cook for 2 to 3 minutes until the peas are heated through and spinach has wilted.
05 - Reduce heat to low. Add the basil pesto and 2 tablespoons grated Parmesan cheese. Toss continuously until all ingredients are evenly coated and heated through.
06 - Adjust seasoning with salt and freshly ground black pepper according to preference.
07 - Transfer to serving plates immediately and top with additional Parmesan cheese, fresh basil leaves, and lemon zest if desired.

# Expert Advice:

01 -
  • It transforms pantry staples into something that tastes like you spent an hour in the kitchen.
  • The gnocchi gets crispy on the outside while staying soft inside, a texture you can't get from boiling.
  • Everything cooks in one skillet, so cleanup is as fast as dinner itself.
  • The bright green peas and pesto make it look restaurant-worthy with zero effort.
02 -
  • Don't crowd the skillet or the gnocchi will steam instead of crisp, use a large pan and spread them out.
  • Thaw the peas ahead of time or run them under warm water, frozen peas will cool down the skillet and make everything soggy.
  • Add the pesto off the heat or on very low heat, high temperatures can make it taste dull and bitter.
03 -
  • Let the gnocchi sit undisturbed for the first 2 minutes so they develop a proper crust before you start stirring.
  • If the pesto seems thick, thin it with a tablespoon of pasta water or olive oil before tossing it in.
  • Taste the dish before adding salt, the pesto and Parmesan are already salty and you might not need any extra.
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