Pesto Pea Gnocchi Skillet

One Tuesday evening, staring at a pantry that seemed bare, I grabbed a shelf-stable package of potato gnocchi and decided to skip the boiling water entirely. The sizzle that followed changed everything about how I approach quick dinners. Those crispy edges, that golden crunch—it became the sound of weeknight victory in my kitchen.

My sister was visiting when I first made this, skeptical about the no-boil method. After one bite, she abandoned her fork and started eating straight from the skillet. Now she texts me photos every time she makes it herself, usually with some variation she just had to try.

Ingredients

• Shelf-stable potato gnocchi: The shelf-stable variety crisps up beautifully—fresh refrigerated gnocchi can turn gummy when pan-fried
• Frozen peas: They add bursts of sweetness that balance the rich pesto, and they thaw almost instantly in the hot pan
• Basil pesto: Store-bought works perfectly, but homemade brings an extra brightness that makes the dish sing
• Parmesan cheese: Grate it yourself if possible—the pre-grated stuff doesnt melt into the sauce the same way
• Baby spinach: Optional, but it wilts into the gnocchi and makes you feel slightly better about the carb-heavy meal
• Olive oil: Needed for that golden crisp—don't be shy with it, or the gnocchi will steam instead of fry
• Garlic: Minced finely so it releases its fragrance without burning in the hot pan
• Fresh basil and lemon zest: The finishing touches that make it look and taste like something from an Italian restaurant

Instructions

Crisp the gnocchi:

Heat olive oil in a large nonstick skillet over medium-high heat until shimmering, then add the gnocchi in a single even layer. Let it cook undisturbed for a couple minutes before stirring—those golden crusts form when the gnocchi makes direct contact with the hot pan. Continue cooking for 7 to 8 minutes, tossing occasionally, until most pieces are golden and crisp on multiple sides.

Add the aromatics:

Toss in the minced garlic and stir constantly for about 30 seconds—you want it fragrant and soft, not browned or bitter. The residual heat from the gnocchi will cook it quickly.

Wilt in the vegetables:

Stir in the thawed peas and spinach if using, then cook for 2 to 3 minutes. The peas should be hot throughout and the spinach should just barely collapse into the mix.

Coat with pesto:

Reduce the heat to low and pour in the basil pesto and grated Parmesan. Toss everything gently until the gnocchi is evenly coated and the sauce is warmed through and glossy.

Season and serve:

Taste and add salt and pepper as needed—remember the pesto and Parmesan are already salty. Plate immediately while the gnocchi is still crispy, finishing with extra Parmesan, fresh basil leaves, and lemon zest if you want that bright pop.

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This recipe has become my go-to when friends drop by unexpectedly. It looks impressive but comes together in the time it takes to set the table and open a bottle of wine.

Making It Your Own

The base recipe is perfect on its own, but I've found it welcomes additions happily. Crumbled goat cheese melts into the pesto creating a creamy tang, while sun-dried tomatoes add chewy bursts of intensity.

What To Serve With It

A simple arugula salad dressed with lemon and olive oil cuts through the richness. If you want something more substantial, grilled chicken or shrimp nestled on top turns it into a complete meal.

Storage And Reheating

Leftovers keep well in the refrigerator for up to three days, though the gnocchi will lose some of its crunch. Reheat gently in a skillet with a splash of water to revive the sauce.

• The texture change means this works better as lunch than for company the next day
• Fresh basil and lemon zest should be added right before serving, not stored with the leftovers
• If meal prepping, keep the garnish separate and add fresh elements just before eating

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Sometimes the simplest dinners are the ones that stick with us longest, the ones that remind us that good food doesn't need to be complicated.

Recipe FAQs

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

Fresh refrigerated gnocchi works but may require less cooking time since it contains more moisture. Reduce the initial pan-frying time by 2-3 minutes and adjust based on visual cues for golden crispiness.

→ What type of pesto works best?

Traditional basil pesto with pine nuts provides authentic flavor, but you can substitute with sun-dried tomato pesto, arugula pesto, or even spinach-based varieties. Homemade or store-bought both deliver excellent results.

→ How do I prevent gnocchi from sticking to the skillet?

Use a generous amount of olive oil and ensure your skillet is properly heated before adding the gnocchi. A nonstick surface is ideal, but cast iron or stainless steel work well with adequate oil and proper preheating.

→ Can this dish be made ahead?

The components can be prepped in advance, but this skillet tastes best when served immediately. Leftovers store well in the refrigerator for up to 3 days and reheat nicely in a skillet with a splash of water or olive oil.

→ How can I add more protein?

Diced cooked chicken, sautéed shrimp, or crispy pancetta fold in beautifully during the final tossing step. For vegetarian options, add white beans, chickpeas, or cubed tofu when adding the peas.

→ What vegetables can I substitute for the peas?

Frozen edamame, diced zucchini, bell peppers, or asparagus pieces work wonderfully. Just adjust cooking times accordingly—denser vegetables like asparagus may need an extra minute or two.