Pesto Pea Gnocchi Skillet (Printable)

Crispy pan-fried gnocchi tossed with basil pesto and sweet peas. A vibrant, easy 25-minute Italian-inspired main dish.

# Ingredient List:

→ 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 additional for serving

→ Aromatics and 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 until shimmering.
02 - Add gnocchi in an even layer and cook, stirring occasionally, for 7 to 8 minutes until golden and crispy on all sides.
03 - Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in thawed peas and spinach if using. Cook for 2 to 3 minutes until peas are heated through and spinach has wilted.
05 - Reduce heat to low. Add basil pesto and Parmesan cheese, then toss until all components are evenly coated and heated through.
06 - Season with salt and freshly ground black pepper according to preference.
07 - Transfer to serving dishes immediately. Garnish with additional Parmesan, fresh basil leaves, and lemon zest if desired.

# Expert Advice:

01 -
  • Its faster than waiting for pasta water to boil, and the texture payoff is absolutely worth it
  • The pesto creates this incredible sauce that clings to every crispy nook and cranny
02 -
  • Dont overcrowd your pan or the gnocchi will steam instead of crisp, cook in batches if necessary
  • Keep the heat at medium-high, too low and they'll just turn soggy, too high and they'll burn before cooking through
03 -
  • Reserve a handful of crispy gnocchi pieces for topping, they stay crunchiest that way
  • Grate extra lemon zest over each individual serving for the brightest finish
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