Pesto Pea Gnocchi Skillet (Printer Version)

Golden pan-fried gnocchi with basil pesto, sweet peas, and Parmesan in a quick one-pan skillet meal.

# What You'll 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 tbsp grated Parmesan cheese

→ Aromatics & Oils

06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - Salt and freshly ground black pepper to taste

→ Garnish

09 - Fresh basil leaves
10 - Lemon zest

# How to Prepare:

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 Suggestions:

01 -
  • The gnocchi gets impossibly crispy without boiling first, which feels like magic every single time
  • Everything happens in one pan, so cleanup is basically non-existent
02 -
  • Do not use refrigerated fresh gnocchi, it falls apart when you try to pan-fry it
  • Crowding the pan prevents proper crisping, so use a large skillet or cook in batches
03 -
  • Reserve a splash of pasta water from boiling something else earlier in the week to loosen the sauce if needed
  • A squeeze of fresh lemon juice right before serving brightens all the flavors
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