Pesto Pea Gnocchi Skillet (Print Version)

Crispy shelf-stable gnocchi with basil pesto and sweet peas in a quick 25-minute skillet meal.

# What You 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 tbsp grated Parmesan cheese, plus more for serving

→ 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 (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 7-8 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 2-3 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 pan-frying technique transforms humble shelf-stable gnocchi into crispy, golden nuggets that taste like they came from a restaurant kitchen
  • Everything happens in one skillet in under 25 minutes, meaning maximum flavor with minimal cleanup
  • The combination of sweet peas, aromatic garlic, and basil pesto creates that perfect sweet-savory balance that keeps everyone coming back for seconds
02 -
  • Do not boil the gnocchi first—that step is specifically for traditional recipes and will make these too soft for the crispy pan-fried texture
  • Let the skillet get properly hot before adding the gnocchi, or youll end up with sad, soggy pillows instead of golden bites
  • Store-bought pesto varies wildly in saltiness, so always taste before adding additional salt to avoid over-seasoning
03 -
  • Make your own quick pesto by blending basil, garlic, pine nuts, Parmesan, and olive oil if you have fresh herbs on hand
  • Leftovers reheat surprisingly well in a skillet, though the gnocchi will lose some of its initial crunch
  • The dish needs to be served immediately because the pesto sauce can separate if it sits too long at room temperature
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