Pesto Pea Gnocchi Skillet

The smell of garlic hitting hot oil always stops me in my tracks, no matter how many times I've cooked this dish. I discovered this recipe during a chaotic Tuesday when takeout felt like too much effort but boiled pasta seemed too boring. Now it's become my go-to when I need something that feels special but comes together in the time it takes to set the table.

My sister was visiting last month, exhausted from work, and I made this while she curled up on the couch. She took one bite and actually stopped talking mid-sentence, which is saying something. We ended up eating straight from the skillet, standing in the kitchen, and it was one of those simple meals that turns into a memory.

Ingredients

• Shelf-stable potato gnocchi: The shelf-stable variety crisps up beautifully compared to fresh refrigerated gnocchi, which can turn gummy in the pan
• Frozen peas: These little sweet bursts balance the rich pesto and add pops of texture throughout the dish
• Baby spinach: Wilts down beautifully and adds nutritional bulk without competing with the pesto flavors
• Basil pesto: Store-bought works perfectly here, but homemade adds a bright freshness that makes everything sing
• Parmesan cheese: Adds a salty depth that rounds out the pesto and helps create a silky coating
• Olive oil: Necessary for achieving that golden crunch on the gnocchi
• Garlic: Minced fresh adds an aromatic base that permeates the whole dish
• Salt and black pepper: Essential for seasoning since the gnocchi itself is quite mild

Instructions

Crisp the gnocchi:

Heat olive oil in a large nonstick skillet over medium-high until shimmering, then add the gnocchi in an even layer and let it cook undisturbed for a few minutes before tossing to develop golden-brown crispy edges on all sides

Add aromatics:

Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn

Wilt in vegetables:

Add the peas and spinach, cooking for 2 to 3 minutes until the peas are hot throughout and the spinach has completely wilted into the mix

Coat everything:

Reduce heat to low and add the pesto and Parmesan, tossing gently until the gnocchi and vegetables are evenly coated and everything is heated through

Season and serve:

Taste and adjust with salt and pepper as needed, then plate immediately with extra Parmesan scattered on top

Pin it

This recipe has saved me on countless weeknights when I wanted something comforting but didn't have the energy for a complicated production. There's something deeply satisfying about hearing the gnocchi sizzle in the pan, knowing dinner is just minutes away.

Making It Your Own

I've learned that this dish welcomes all sorts of additions depending on what's in the fridge or what mood you're in. Sometimes I'll add cherry tomatoes that burst in the heat, or crumbled sausage for heartier appetites. The basic formula remains forgiving and adaptable.

Getting the Texture Right

The magic happens in that initial crisping phase, where the gnocchi transforms from soft potato dumplings into something with incredible texture and bite. Don't rush this step, and resist the urge to stir too frequently, or you'll miss out on those golden crispy edges.

Serving Suggestions

This skillet makes a complete meal on its own, but a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Some crusty bread for sopping up the extra pesto sauce never hurts either.

• Let the dish rest for a minute or two before serving so the sauce can cling to the gnocchi
• Have lemon wedges on hand for those who like an extra bright finish
• Extra Parmesan at the table is never wrong

Pin it

Some of the best meals are the ones that come together with humble ingredients and a hot skillet. This recipe proves that comfort food doesn't need to be complicated to feel special.

Recipe FAQ

→ Can I use fresh gnocchi instead of shelf-stable?

Yes, fresh gnocchi works well, though it requires different timing. Add it directly to the skillet without pre-cooking, and adjust the total cooking time to about 5-7 minutes until it floats and is tender. Monitor closely to prevent overcooking.

→ How do I make this dish vegan?

Replace the basil pesto with a dairy-free version made with nuts or seeds, and omit the Parmesan or use a plant-based alternative. All other components are naturally vegan-friendly, making this an easy adaptation.

→ What proteins pair best with this dish?

Cooked chicken breast, shrimp, or crumbled tofu integrate seamlessly. Add cooked protein in step 5 when tossing with pesto. For best results, warm protein separately before combining to ensure even heating throughout.

→ Can I prepare this ahead of time?

This dish is best served immediately after cooking for optimal texture and flavor. However, you can prep ingredients in advance—cook gnocchi and vegetables separately, then combine quickly when ready to eat.

→ What wine pairs well with this dish?

A crisp white wine such as Pinot Grigio, Sauvignon Blanc, or Verdicchio complements the fresh basil and bright acidity of the pesto. The wine's crispness balances the richness of the olive oil and Parmesan.

→ How do I prevent the gnocchi from sticking?

Use a nonstick skillet and ensure sufficient olive oil is distributed evenly. Cook gnocchi in a single layer initially, stirring occasionally to promote browning. Avoid overcrowding the pan, which traps steam and prevents crisping.