Save Last Tuesday I found myself staring at an open pantry at 7pm, hangry and unwilling to order takeout yet again. That shelf-stable gnocchi package had been sitting there for weeks, and I decided to throw it in a hot skillet with some pesto instead of boiling it. The crispy edges that developed were such a happy accident that my husband actually asked if I'd learned a new technique.
My sister-in-law was over that same night and watched me make this, immediately taking photos of her plate before even sitting down. Shes not usually impressed by my throw-together weeknight experiments, but she texted me three days later saying she'd already made it twice for her own family.
Ingredients
- Shelf-stable potato gnocchi: Using shelf-stable instead of fresh gives you better crisping results, and dont worry about boiling it first—that would ruin the texture
- Frozen peas: Thaw them first so they don't lower your pan temperature and steam the gnocchi instead of letting it crisp
- Baby spinach: This wilts down in mere seconds and adds such a lovely fresh contrast to the rich pesto
- Basil pesto: Store-bought works perfectly here, but if you make your own, go a little lighter on the garlic since we're adding fresh
- Parmesan cheese: Grate it yourself right before adding—the pre-grated stuff just doesn't melt into the sauce the same way
- Olive oil: You need enough to coat the bottom of your pan generously since you're essentially shallow frying the gnocchi
- Garlic cloves: Mince these finely so they release flavor quickly without burning in the hot oil
Instructions
- Get everything ready first:
- Thaw your peas by setting them in a colander under running water for a minute, grate the Parmesan, mince the garlic, and measure out your pesto so you're not scrambling once things start cooking.
- Crisp the gnocchi:
- Heat that olive oil in your largest skillet over medium-high until it shimmers, then add the gnocchi in a single even layer and let them cook undisturbed for 2-3 minutes before tossing.
- Add aromatics and vegetables:
- Stir in the garlic and immediately add the peas with spinach, cooking just until the spinach collapses and everything is fragrant.
- Bring it together with sauce:
- Turn the heat down to low, pour in the pesto and Parmesan, and toss gently until every piece is glossy and coated.
- Season and serve:
- Taste and adjust salt and pepper as needed, then portion into bowls while it's still steaming hot.
Save This dish has become my go-to when friends drop by unexpectedly because it looks so impressive with those vibrant green colors against the golden gnocchi. Last month my neighbor knocked on my door just as I was plating it up, and I ended up sharing a bowl with her on the front porch while we caught up about summer plans.
Making It Your Own
I've discovered that adding sun-dried tomatoes or some artichoke hearts right at the end creates this incredible briny contrast that cuts through the richness. Sometimes I'll toss in a handful of cherry tomatoes too—they blister slightly in the hot pan and burst in your mouth.
Protein Additions That Work
When I want to make this more substantial, I've found that crispy prosciutto crumbles on top add the perfect salty crunch, or sometimes I'll pan-sear some shrimp alongside the gnocchi before adding everything else. Even rotisserie chicken works beautifully if you're cooking for people who insist on meat at every meal.
Serving Suggestions
This recipe is surprisingly complete on its own, but a simple arugula salad dressed with lemon vinaigrette makes the meal feel more intentional without adding much work. I've also served it alongside crusty bread for soaking up any extra pesto that clings to the bowl.
- A crisp white wine like Pinot Grigio cuts through the pesto beautifully
- Lemon wedges on the table let everyone brighten their own portion
- Extra Parmesan at the table is non-negotiable in my house
Save There's something so satisfying about turning a humble pantry staple into something that feels restaurant-quality with barely any effort. Hope this becomes your weeknight savior too.
Your Questions Answered
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi works well. Reduce cooking time to 5-6 minutes since fresh gnocchi requires less time to crisp. Alternatively, boil fresh gnocchi separately first, then pan-fry until golden.
- → What's the best way to achieve crispy gnocchi?
Use a large nonstick skillet and spread gnocchi in a single layer. Don't overcrowd the pan. Let each side develop a golden crust before stirring, about 3-4 minutes per side. Medium-high heat is key.
- → Can I make this vegan?
Absolutely. Use dairy-free basil pesto made with nutritional yeast or cashews instead of Parmesan. Omit the cheese or sprinkle with nutritional yeast for a savory finish.
- → How do I add protein to this dish?
Cooked chicken, shrimp, or tofu work perfectly. Add protein during step 4 when warming the peas, allowing 1-2 minutes for everything to heat through together.
- → Can I prepare this ahead of time?
This dish is best served immediately for maximum crispiness. However, you can prep ingredients in advance—mince garlic, thaw peas, and measure pesto beforehand for quick assembly.
- → What pairs well with this dish?
A crisp white wine like Pinot Grigio complements the pesto beautifully. Fresh green salad with lemon vinaigrette or garlic bread rounds out the meal perfectly.