Save The smell of garlic hitting hot olive oil always pulls me into the moment, and that's exactly what happens every time I make this skillet gnocchi. I stumbled on this dish during a frantic Tuesday when the fridge was nearly empty and I had a package of shelf-stable gnocchi I'd forgotten about in the pantry. What started as desperation turned into a regular rotation recipe because it came together so fast and tasted like I'd spent an hour fussing over it. The golden, crispy edges on those little potato pillows paired with bright green peas and the punch of basil pesto felt like a small victory. Now it's my go-to when I need something satisfying without the drama.
I made this for a friend who swore she didn't like gnocchi because she'd only ever had the gummy, boiled kind. Watching her face change after the first bite of crispy, pesto-coated gnocchi was priceless. She kept asking what I did to make it taste so good, and I had to admit it was mostly just letting them sit undisturbed in the pan long enough to get that golden crust. We ate straight from the skillet with forks, standing at the counter, and she texted me the next day asking for the recipe. That's when I knew this dish had real power.
Ingredients
- Shelf-stable potato gnocchi (500 g): These little dumplings crisp up beautifully in a hot skillet, and keeping them in the pantry means you always have a backup plan for dinner.
- Frozen peas (1 cup, thawed): They add a pop of sweetness and color, and because they're already blanched, they just need a quick warm-through.
- Baby spinach (2 cups, optional): It wilts down to almost nothing but adds a touch of earthiness and makes you feel like you're eating your greens.
- Basil pesto (1/3 cup): This is where all the flavor magic happens, whether you make it yourself or grab a good jar from the store.
- Parmesan cheese (2 tbsp, plus extra): It melts into the pesto and coats everything with a salty, nutty richness that ties the whole dish together.
- Olive oil (2 tbsp): The fat that helps the gnocchi crisp up and carries the garlic aroma through the pan.
- Garlic (2 cloves, minced): A quick hit of garlic toward the end keeps it fragrant without burning or turning bitter.
- Salt and black pepper: Simple seasonings that let you adjust the flavor to your taste at the very end.
- Fresh basil and lemon zest (optional): A final sprinkle of these brightens everything up and makes it look like you put in way more effort.
Instructions
- Get the pan hot:
- Heat the olive oil in a large nonstick skillet over medium-high heat until it shimmers. You want the pan nice and hot so the gnocchi can develop that crispy, golden exterior.
- Crisp the gnocchi:
- Add the gnocchi in an even layer and resist the urge to stir them constantly. Let them sit for a few minutes to get golden on one side, then toss and repeat until they're crispy all over, about 7 to 8 minutes total.
- Add the garlic:
- Toss in the minced garlic and stir for about 30 seconds, just until it smells amazing. Don't let it burn or it'll turn bitter.
- Stir in the greens:
- Add the peas and spinach if you're using it, stirring until the peas are warmed through and the spinach wilts down, about 2 to 3 minutes. Everything should look vibrant and green.
- Toss with pesto:
- Lower the heat and stir in the basil pesto and Parmesan, tossing everything together until the gnocchi and vegetables are coated in that fragrant green sauce. Taste and adjust with salt and pepper as needed.
- Serve it up:
- Plate it immediately while it's hot, and finish with extra Parmesan, a few fresh basil leaves, and a sprinkle of lemon zest if you want that extra brightness.
Save There was a night when I made this after a long day and didn't feel like talking to anyone, and somehow the act of stirring crispy gnocchi with bright green pesto felt like a quiet reset. I sat on the couch with the bowl in my lap, and it tasted like comfort without the heaviness. It's funny how a simple skillet dish can feel like exactly what you needed without you even realizing it.
Making It Your Own
This recipe is a great base for whatever you have on hand or whatever you're craving. I've tossed in cooked chicken when I had leftovers, and I've stirred through roasted cherry tomatoes when they were about to go bad. If you want more protein, shrimp cooks fast in the same pan, or you can cube up some firm tofu and crisp it alongside the gnocchi. A squeeze of lemon juice at the end adds a bright acidity that cuts through the richness of the pesto, and if you like a little heat, red pepper flakes stirred in with the garlic are a game changer.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container, though the gnocchi will lose some of their crispness. I usually reheat them in a skillet over medium heat with a tiny drizzle of olive oil to bring back a bit of that texture. The microwave works in a pinch, but the gnocchi tend to get softer and chewier. If you're meal prepping, I'd recommend cooking the gnocchi fresh each time and keeping the pesto and veggies separate until you're ready to toss everything together.
Pairing and Serving Ideas
This dish is hearty enough to stand on its own, but it pairs beautifully with a simple arugula salad dressed with lemon and olive oil. A crisp white wine like Pinot Grigio or Vermentino cuts through the richness of the pesto and complements the basil. If you're feeding a crowd, double the recipe and serve it family-style straight from the skillet.
- Serve with crusty bread to soak up any extra pesto clinging to the plate.
- Add a sprinkle of toasted pine nuts on top for extra crunch and richness.
- Pair with roasted vegetables like zucchini or bell peppers for a more substantial meal.
Save This skillet gnocchi has become one of those recipes I reach for when I want something comforting but don't want to spend all evening in the kitchen. It's quick, it's colorful, and it tastes like you put in way more effort than you actually did.
Cooking Questions
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi works wonderfully. Cook according to package directions until they float, then pan-fry briefly for color. Adjust cooking time as fresh gnocchi requires less crisping than shelf-stable varieties.
- → How do I make this vegan-friendly?
Substitute store-bought dairy-free pesto and omit the Parmesan cheese, or use nutritional yeast for a similar umami flavor. All other ingredients remain the same for a delicious plant-based version.
- → What proteins pair well with this dish?
Cooked chicken, shrimp, or crumbled tofu blend seamlessly into this skillet. Add them during the final tossing step to warm through without overcooking. This transforms it into a more substantial main course.
- → Can I prepare components ahead of time?
Yes, mince garlic and thaw peas in advance. However, assemble the dish just before serving for optimal texture and flavor. The gnocchi loses its crispness when stored with pesto.
- → What wine pairs with this dish?
A crisp white wine like Pinot Grigio complements the fresh basil and pea flavors beautifully. The acidity cuts through the richness of the pesto and Parmesan for a balanced pairing.
- → How do I store leftovers?
Transfer cooled portions to an airtight container and refrigerate for up to two days. Reheat gently in a skillet with a splash of olive oil to restore some crispness to the gnocchi.