Pesto Pea Gnocchi Skillet (Print View)

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

# 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

# How To Make It:

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

# Expert Suggestions:

01 -
  • The gnocchi gets impossibly crispy, almost like tiny potato pillows with a golden crust that contrasts perfectly with the soft interior
  • You can keep all the ingredients in your pantry and freezer for those nights when cooking feels like a chore
  • The vibrant green colors make it look like you spent way more time and effort than you actually did
02 -
  • Dont crowd the pan or the gnocchi will steam instead of crisp, so use a large skillet or cook in batches
  • Let the gnocchi get properly golden-brown in places, as that crunch is what transforms this from ordinary pasta into something special
03 -
  • Use shelf-stable gnocchi from the pasta aisle rather than refrigerated fresh gnocchi for the best crispy results
  • Reserve a splash of pasta water if you're serving this with an additional side, though it's not strictly necessary for the skillet itself
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