Pesto Pea Gnocchi Skillet (Printable)

Vibrant skillet dish featuring crispy gnocchi tossed with fragrant basil pesto and sweet green peas. Ready in 25 minutes.

# Components:

→ 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 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

# Method:

01 - Heat olive oil in a large nonstick skillet over medium-high heat.
02 - Add the gnocchi in an even layer and 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 cheese. 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 Advice:

01 -
  • Crispy gnocchi straight from the skillet tastes like tiny golden pillows with a crunch you never knew you needed.
  • The whole dish comes together in under half an hour, which means you can actually sit down and enjoy dinner on a weeknight.
  • Bright green peas and fragrant pesto make it feel light and fresh, not heavy or overly rich.
  • You can serve this straight from the pan, which means one less dish to wash later.
02 -
  • Dont crowd the pan or the gnocchi will steam instead of crisp, so use a large skillet and spread them out in a single layer.
  • Thaw the peas ahead of time or run them under warm water so they dont cool down the pan and make everything soggy.
  • Add the pesto off the heat or on very low heat to keep it from breaking or turning bitter.
03 -
  • Use a nonstick or well-seasoned cast iron skillet to prevent sticking and get the best crispy texture on the gnocchi.
  • Toast a handful of pine nuts in the pan before adding the gnocchi for extra crunch and a deeper, nuttier flavor.
  • Always taste the pesto before adding it, some store-bought versions are saltier than others and you may need less Parmesan or seasoning.
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