Pesto Pea Gnocchi Skillet

I discovered this dish during a chaotic Tuesday when takeout felt like too much effort but cooking anything elaborate was impossible. The skillet was already on the stove, and somehow shelf-stable gnocchi transformed into these golden crispy bites that made my tiny kitchen smell incredible. Now its my go-to when I want something that feels fancy but actually takes zero thought.

My roommate walked in while I was making this last week and immediately demanded a bowl. The way the pesto clings to those crispy edges while the peas pop with sweetness is just the kind of comfort food that makes people pause mid-bite. Its become our unofficial celebration meal for surviving particularly brutal work weeks.

Ingredients

• Shelf-stable potato gnocchi: The pantry variety works best here because it holds its shape better than fresh when frying
• Frozen peas: Thaw them slightly first so they dont cool down your skillet too much when you add them in
• Baby spinach: This wilts beautifully into the sauce and adds a nice contrast without being overwhelming
• Basil pesto: Store-bought is totally fine, but if you have homemade on hand, use it
• Parmesan cheese: Grate it yourself if possible, it melts more evenly
• Olive oil: You need enough to coat the bottom of the pan well for proper crisping
• Garlic: Minced fresh garlic adds that essential aromatic layer
• Salt and pepper: Taste at the end since the pesto and Parmesan are already salty

Instructions

Crisp the gnocchi:

Heat olive oil in a large nonstick skillet over medium-high heat until it shimmers, then add the gnocchi in a single even layer. Let them cook undisturbed for 2-3 minutes before stirring, then continue cooking for 7-8 minutes total until golden brown and crispy on most sides.

Add the aromatics:

Throw in the minced garlic and stir constantly for just 30 seconds until you can smell it, being careful not to burn it.

Add the vegetables:

Toss in the thawed peas and spinach if using, and cook for 2-3 minutes until the peas are hot and the spinach has completely wilted down into the mix.

Finish with pesto:

Reduce the heat to low, then pour in the basil pesto and sprinkle in the Parmesan. Toss everything together until the gnocchi and vegetables are evenly coated and the sauce is heated through.

Season and serve:

Taste and add salt and pepper if needed, then serve immediately while still crispy with extra Parmesan, fresh basil leaves, and lemon zest on top.

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This recipe has saved me on more nights than I can count. Theres something deeply satisfying about transforming pantry staples into something that feels restaurant-quality in under half an hour.

Making It Your Own

Sometimes I add a dollop of ricotta on top for extra creaminess. Other times I skip the spinach and double the peas for a sweeter, more vibrant dish. The beauty here is how forgiving the recipe is, you can play with additions without ruining the base concept.

The Crisping Secret

Letting the gnocchi sit undisturbed at the start is absolutely crucial. That initial contact with the hot oil creates the golden crust that makes this dish special. If you stir too often, youll end up with chewy instead of crispy, which is still tasty but not the same experience.

Serving Suggestions

A simple arugula salad with lemon vinaigrette cuts through the richness nicely. I also love serving this with garlic bread for soaking up any extra pesto sauce that clings to the bottom of the pan.

• A glass of crisp white wine like Pinot Grigio balances the dish perfectly
• Leftovers reheat surprisingly well in a skillet over medium heat
• This scales up easily for dinner parties, just use your biggest pan

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Hope this becomes your weeknight comfort food too. Sometimes the simplest dishes are the ones that stick around the longest.

Recipe FAQs

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

Fresh refrigerated gnocchi works well, though it may require slightly less cooking time. Watch for golden edges and adjust accordingly to prevent overcooking.

→ What can I substitute for basil pesto?

Sun-dried tomato pesto, spinach walnut pesto, or a simple olive oil and herb blend all create delicious variations. Adjust quantities to your taste preference.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness, or microwave for softer texture.

→ Can I make this dish vegan?

Use dairy-free or vegan pesto, substitute nutritional yeast or vegan Parmesan for the cheese, and ensure your gnocchi doesn't contain egg. The result remains flavorful and satisfying.

→ What proteins pair well with this dish?

Grilled chicken, sautéed shrimp, crispy pancetta, or pan-seared tofu all complement the pesto flavors beautifully. Add protein during the final minutes to heat through.

→ Why pan-fry gnocchi instead of boiling?

Pan-frying creates a crispy exterior that adds texture and concentrates flavor. The caramelization provides depth that boiled gnocchi cannot achieve, elevating the overall dish.