Pesto Pea Gnocchi Skillet (Printable Version)

Vibrant pan-fried gnocchi with basil pesto and sweet peas, ready in just 25 minutes for an easy weeknight 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, optional

→ Pesto

04 - 1/3 cup basil pesto, store-bought or homemade
05 - 2 tablespoons grated Parmesan cheese, plus more for serving

→ 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, optional
10 - Lemon zest, optional

# 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 to 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 if using. Cook for 2 to 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.
07 - Serve immediately, garnished with extra Parmesan, fresh basil, and lemon zest if desired.

# Expert Hints:

01 -
  • The crispy edges on the gnocchi give you that satisfying crunch while staying pillowy inside
  • You can keep all the ingredients in your pantry and freezer for emergency meals
02 -
  • Dont crowd the pan or the gnocchi will steam instead of crisp, so use your largest skillet
  • The pesto can separate if heated too aggressively, which is why you turn the heat down before adding it
03 -
  • Let the pan get properly hot before adding the gnocchi for the best crust
  • Dont be afraid of some golden color on the bottom of the pan, that's where the flavor lives
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