Pesto Pea Gnocchi Skillet (Printable)

Pan-fried gnocchi with basil pesto and green peas. A vibrant, easy weeknight dinner ready in 25 minutes.

# What You'll 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 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

# How To Make It:

01 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering.
02 - Add gnocchi in an even single layer. 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. Toss until gnocchi and vegetables are evenly coated and heated through.
06 - Season with salt and freshly ground black pepper to taste.
07 - Transfer to serving plates immediately. Garnish with additional Parmesan, fresh basil leaves, and lemon zest if desired.

# Expert Advice:

01 -
  • Its ready in 25 minutes but tastes like it took way more effort and planning
  • Pan-frying gnocchi creates these irresistible crispy nooks that sauce clings to beautifully
02 -
  • Resist the urge to stir the gnocchi too frequently at the beginning—those golden crispy spots only develop when you let them make contact with the hot pan surface
  • Once you add the pesto, the residual heat from the pan is enough, so don't crank it back up or the sauce might separate
03 -
  • If your gnocchi starts sticking too much, add another splash of oil rather than forcing it—better to have a little extra fat than torn gnocchi
  • Leftovers reheat surprisingly well in a skillet, though you might need another drizzle of olive oil to revive the crispy edges
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