Pesto Pea Gnocchi Skillet (Print view)

Crispy gnocchi pan-fried with basil pesto and sweet peas. A quick, colorful Italian-inspired skillet dish ready in just 25 minutes.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

01 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
02 - Add gnocchi in an even layer. Cook, stirring occasionally, for 7 to 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 to 3 minutes until peas are heated through and spinach has wilted.
05 - Reduce heat to low. Add basil pesto and Parmesan cheese. Toss 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 Suggestions:

01 -
  • It takes less than half an hour from start to finish, which means dinner can happen even when youre running on fumes.
  • The gnocchi get wonderfully crispy on the outside while staying soft inside, giving you texture that feels restaurant fancy.
  • Pesto does all the flavor heavy lifting, so you dont need a dozen ingredients or complicated techniques.
  • Its flexible enough to toss in whatever greens or proteins you have sitting around.
02 -
  • Dont stir the gnocchi too often at first, they need contact with the hot pan to crisp up properly or theyll just steam and stay soft.
  • Thaw your peas ahead of time by running them under warm water for a minute, otherwise they cool down the whole skillet and mess with your timing.
  • Add the pesto off the heat or on very low, high heat can make it taste dull and separate the oil.
03 -
  • Use a nonstick or well-seasoned cast iron skillet to prevent sticking and make cleanup easier.
  • A squeeze of fresh lemon juice right before serving brightens the whole dish and cuts through the richness of the pesto.
  • If your pesto seems thick, loosen it with a tablespoon of pasta water or olive oil before tossing.
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