Pesto Pea Gnocchi Skillet (Printable)

Crispy shelf-stable gnocchi with basil pesto, sweet peas, and Parmesan. Ready in 25 minutes.

# What You Need:

→ Gnocchi

01 - 18 oz shelf-stable potato gnocchi

→ Vegetables

02 - 1 cup frozen peas, thawed
03 - 2 cups baby spinach

→ Pesto

04 - 1/3 cup basil pesto
05 - 2 tablespoons grated Parmesan cheese

→ Aromatics & 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
10 - Lemon zest

# Directions:

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

# Expert Hints:

01 -
  • The gnocchi gets impossibly crispy without boiling first, creating texture most people think only restaurants can achieve
  • Everything happens in one pan, meaning less cleanup and more time to actually enjoy your evening
  • The bright pesto and sweet peas make it taste like spring, no matter the season outside
02 -
  • Crowding the pan is the enemy—work in batches if your skillet isnt large enough, or the gnocchi will steam instead of crisp
  • Don't add the pesto over high heat or it can separate and turn oily, keep the flame low when tossing everything together
03 -
  • Pat the gnocchi dry with a paper towel before cooking if the package seems moist—excess water prevents proper crisping
  • Let the pan get properly hot before adding the gnocchi, or you'll miss out on that golden crust
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