Pesto Pea Gnocchi Skillet

The smell of garlic hitting hot oil still makes my stomach do a little flip, reminding me of the tiny apartment kitchen where I first discovered that shelf-stable gnocchi could transform into something miraculous. I had no clue that those dried potato dumplings would crisp up like tiny pillows of heaven, creating a texture that completely changed how I thought about weeknight pasta.

My sister called me mid-panic last Tuesday, trying to get dinner on the table between soccer practice and homework help. When I suggested this skillet, she was skeptical about the frozen peas, but now she texts me photos every time she makes it, usually with the caption 'the kids actually asked for seconds.' Theres something about the sweet pops of peas against the savory pesto that just works.

Ingredients

• 500 g (18 oz) shelf-stable potato gnocchi: Trust me on this, the dried packages work better than fresh for getting that golden crispy exterior we want
• 1 cup (150 g) frozen peas, thawed: These little bursts of sweetness balance the rich pesto perfectly
• 2 cups (60 g) baby spinach (optional): Wilts down beautifully and adds a pop of color without much effort
• 1/3 cup (80 g) basil pesto: Homemade is lovely, but a good quality store-bought version absolutely shines here
• 2 tbsp grated Parmesan cheese: Adds that salty, umami finish that makes everything taste complete
• 2 tbsp olive oil: Essential for getting those gnocchi nice and golden in the pan
• 2 cloves garlic, minced: Fresh is non-negotiable here, it creates that aromatic base that makes your kitchen smell amazing
• Salt and freshly ground black pepper: Your finishing touch to bring all the flavors home

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Get Your Skillet Hot:

Pour that olive oil into your largest nonstick skillet and turn the heat to medium-high. You want the oil shimmering but not smoking, which usually takes about a minute.

Crisp the Gnocchi:

Add the gnocchi in a single even layer, giving them space to breathe. Let them cook undisturbed for 2-3 minutes before stirring, then continue cooking for 7-8 minutes total until theyre golden and irresistibly crispy on multiple sides.

Wake Up the Garlic:

Toss in your minced garlic and stir constantly for just 30 seconds. You want it fragrant and sizzling, not burned or bitter.

Add the Green:

Stir in those thawed peas and spinach if you are using it. Cook for 2-3 minutes, watching the peas glisten as they heat through and the spinach gently wilt into the mix.

Bring It All Together:

Reduce your heat to low and add the pesto and Parmesan. Toss everything gently but thoroughly until each piece of gnocchi is coated in that vibrant green sauce and everything is warmed through.

Season and Serve:

Taste and add salt and pepper as needed. Plate it up while it is hot and the gnocchi still has that perfect crunch.

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This recipe has become my go-to when friends unexpectedly drop by, because I can throw it together while catching up at the kitchen island without missing a beat of conversation. Last month my neighbor admitted she thought I was secretly a trained chef when I served this, unaware that the whole thing came together in the time it took to set the table.

Making It Your Own

I have found that adding a handful of cherry tomatoes during the last few minutes of cooking creates these little bursts of juice that play beautifully with the pesto. Sometimes I will throw in some sun-dried tomatoes when I want a deeper, more intense flavor profile that feels downright rustic.

Protein Additions

While this stands perfectly on its own, shredded rotisserie chicken stirred in at the end makes it a complete meal that satisfies even the heartiest appetites. Sautéed shrimp work wonderfully too, adding just 2-3 minutes to cook them before adding the garlic.

Serving Suggestions

A crisp glass of Pinot Grigio cuts through the richness and highlights the fresh basil notes. I love serving this with a simple arugula salad dressed in lemon vinaigrette to add something bright and peppery alongside the comforting gnocchi.

• Extra lemon zest on top makes the flavors really sing
• Keep some red pepper flakes handy for anyone who wants a little heat
• Leftovers reheat surprisingly well in a skillet over medium heat

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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There is something deeply satisfying about a recipe that delivers so much joy with so little fuss, reminding us that great cooking does not need to be complicated to be memorable.

Recipe Questions & Answers

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

Yes, fresh gnocchi works well. However, reduce the initial cooking time to 3-4 minutes since fresh gnocchi cooks faster than shelf-stable varieties. Watch for gnocchi to float and develop light browning.

→ How do I make homemade basil pesto?

Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor until you reach your desired consistency. For a smoother texture, add more oil; for chunkier texture, pulse briefly. Store in an airtight container in the refrigerator.

→ Can this dish be made vegan?

Absolutely. Use dairy-free pesto and skip the Parmesan, or substitute with nutritional yeast for a cheesy flavor. The rest of the ingredients are naturally plant-based or easily substituted.

→ What vegetables can I substitute or add?

You can use frozen corn, cherry tomatoes, zucchini, bell peppers, or roasted broccoli. Add delicate vegetables like spinach toward the end to prevent overcooking. Heartier vegetables can be added earlier with the peas.

→ How do I achieve extra crispy gnocchi?

Ensure your skillet is hot before adding gnocchi, arrange them in a single layer without crowding, and avoid stirring too frequently. Let each side make contact with the hot pan for 1-2 minutes between stirs for maximum crispiness.

→ Can I prepare this dish ahead of time?

While best enjoyed fresh, you can prep ingredients in advance: cook and crisp the gnocchi separately, store pesto covered, and keep peas thawed. Assemble and toss everything together just before serving to maintain texture and flavor.