Pesto Pea Gnocchi Skillet (Printable)

Crispy pan-fried gnocchi tossed with fragrant basil pesto and sweet peas in one skillet. A colorful, easy weeknight 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 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

# Steps:

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.
07 - Serve immediately, garnished with extra Parmesan, fresh basil, and lemon zest if desired.

# Expert Advice:

01 -
  • Its on the table in under 30 minutes but tastes like you spent much longer
  • The texture contrast between crispy gnocchi and tender peas is absolutely addictive
  • Everything cooks in one pan, meaning minimal cleanup maximum satisfaction
02 -
  • Dont overcrowd the pan or the gnocchi will steam instead of crisp work in batches if necessary
  • Keep the heat at medium-high initially then reduce immediately when adding garlic to prevent burning
  • Room temperature pesto coats more evenly than cold straight from the fridge
03 -
  • Dont stir the gnocchi too frequently at the start let them develop that golden crust on one side first
  • If the pesto seems thick loosen it with a tablespoon of pasta water or olive oil before adding
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