Pesto Pea Gnocchi Skillet (Print View)

Crispy gnocchi tossed with fragrant basil pesto and sweet peas in a vibrant, quick skillet. Perfect for busy weeknights.

# Components:

→ 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

# Directions:

01 - Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.
02 - Add gnocchi in an even layer and cook, stirring occasionally, for 7-8 minutes until golden and crisp on all sides.
03 - Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in thawed peas and spinach if using. Cook for 2-3 minutes until peas are heated through and spinach has wilted.
05 - Reduce heat to low. Add basil pesto and Parmesan cheese, tossing until gnocchi and vegetables are evenly coated and heated through.
06 - Season with salt and pepper to taste.
07 - Serve immediately, garnished with additional Parmesan, fresh basil leaves, and lemon zest if desired.

# Expert Advice:

01 -
  • It takes less than half an hour from start to finish, which means you can have dinner on the table faster than delivery.
  • The gnocchi get crispy and golden in the skillet, creating a texture that feels indulgent without any extra effort.
  • Everything cooks in one pan, so cleanup is practically nonexistent.
  • The pesto adds an instant flavor boost that makes it taste like you spent way more time than you actually did.
02 -
  • Don't overcrowd the pan or the gnocchi will steam instead of crisp, so use a large skillet and spread them out in a single layer.
  • Let the gnocchi sit undisturbed for a minute or two at a time so they can form that golden crust before you stir them.
  • Add the pesto off the heat or on low heat to keep it from breaking or turning dull, because high heat can make it lose its vibrant color and fresh flavor.
03 -
  • Use a nonstick or well-seasoned cast iron skillet to prevent the gnocchi from sticking and to make cleanup easier.
  • Thaw frozen peas by running them under warm water for a minute so they heat through faster and don't cool down the pan.
  • Taste your pesto before adding it, because some store-bought versions are saltier than others, and you may need to adjust your seasoning accordingly.
  • If the dish feels dry after tossing with pesto, add a splash of pasta water or a drizzle more olive oil to loosen it up.
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