Pesto Pea Gnocchi Skillet (Print Version)

Crispy gnocchi pan-fried with basil pesto and sweet peas creates a colorful, quick main dish.

# What You’ll Need:

→ Gnocchi

01 - 18 ounces 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)

# How to Make It:

01 - Warm olive oil in a large nonstick skillet over medium-high heat.
02 - Add gnocchi in a single layer and cook, stirring occasionally, until golden and crisp on all sides, about 7 to 8 minutes.
03 - Incorporate minced garlic and cook for 30 seconds until aromatic.
04 - Stir in peas and baby spinach if using; cook for 2 to 3 minutes until peas are warmed through and spinach has wilted.
05 - Reduce heat to low, then mix in basil pesto and grated Parmesan until gnocchi and vegetables are evenly coated and heated.
06 - Adjust seasoning with salt and black pepper to taste, then serve immediately, garnished with additional Parmesan, fresh basil, and lemon zest if desired.

# Additional Tips::

01 -
  • The crispy exterior and tender interior create the perfect texture contrast in every bite
  • From pantry to plate in 25 minutes with minimal cleanup required
  • Fresh basil pesto and sweet peas transform simple gnocchi into something special
02 -
  • Crowding the pan prevents proper crisping, so use a large skillet or cook in batches
  • Let the gnocchi get properly golden before adding other ingredients for the best texture
  • Reduce heat completely when adding pesto to prevent the oils from separating
03 -
  • Dry the thawed peas with a paper towel to prevent excess moisture in the final dish
  • Reserve a handful of crispy gnocchi as a garnish for texture contrast on top
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