Pesto Pea Gnocchi Skillet

My neighbor showed up one Tuesday evening with a jar of pesto from her garden and a challenge: dinner in twenty minutes. I had gnocchi sitting in the pantry and frozen peas I'd forgotten about. We threw it all in a skillet, and the smell of garlic hitting hot oil made us both stop talking mid-sentence. That night turned into a weekly tradition, and this dish became our go-to whenever life felt too rushed for anything complicated.

I made this for my brother when he visited last spring, skeptical that something so simple could be satisfying. He went quiet after the first forkful, then asked if I had more peas in the freezer. We ended up making a second batch at midnight, standing at the stove in our socks, laughing about how we used to hate peas as kids. Sometimes the best meals are the ones that surprise you.

Ingredients

• Shelf-stable potato gnocchi (500 g): These little dumplings crisp up beautifully in a hot skillet without needing to boil first, saving time and adding texture.
• Frozen peas (1 cup, thawed): They add a pop of sweetness and bright green color, plus they cook in minutes straight from the freezer.
• Baby spinach (2 cups, optional): Wilts down to almost nothing but adds a subtle earthiness and makes you feel like you ate your greens.
• Basil pesto (1/3 cup): The heart of the dish, whether homemade or from a jar, it brings aromatic basil, garlic, and richness that ties everything together.
• Parmesan cheese (2 tbsp, plus extra): Adds a salty, nutty finish that deepens the pesto and makes the dish feel complete.
• Olive oil (2 tbsp): Creates the crispy golden crust on the gnocchi and carries the garlic flavor through the skillet.
• Garlic (2 cloves, minced): A quick hit of sharpness that mellows into sweetness as it cooks, filling the kitchen with that unmistakable aroma.
• Salt and black pepper: Essential for balancing the richness and bringing all the flavors into focus.
• Fresh basil leaves and lemon zest (optional garnish): A handful of torn basil or a few curls of zest add brightness and make the plate look like you tried harder than you did.

Instructions

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Get the skillet hot:

Pour the olive oil into a large nonstick skillet and set it over medium-high heat until it shimmers. This step is crucial for achieving that golden, crispy exterior on the gnocchi.

Crisp the gnocchi:

Scatter the gnocchi in an even layer across the skillet and let them sit undisturbed for a few minutes before stirring. Cook for 7 to 8 minutes, turning occasionally, until they're golden and crisp on multiple sides.

Add the garlic:

Toss in the minced garlic and stir quickly for about 30 seconds, just until it becomes fragrant. Be careful not to let it burn or it will taste bitter.

Stir in the peas and spinach:

Add the thawed peas and baby spinach if using, stirring them through the gnocchi. Cook for 2 to 3 minutes until the peas are warmed and the spinach wilts down into the mix.

Toss with pesto and Parmesan:

Lower the heat and add the basil pesto and grated Parmesan, tossing everything together until the gnocchi and vegetables are evenly coated and glossy. Taste and adjust with salt and pepper as needed.

Serve immediately:

Divide among plates or bowls and finish with extra Parmesan, fresh basil leaves, and a sprinkle of lemon zest if you want a little brightness. Serve while it's still hot and the gnocchi are at their crispiest.

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A friend once told me this dish reminded her of a trattoria she stumbled into in Florence, where the owner served her something similar on a chipped plate with a glass of cold wine. I've never been to Florence, but every time I make this, I imagine that little table by the window and the way simple ingredients can feel like a small escape.

Making It Your Own

I've tossed in leftover rotisserie chicken when I needed more protein, and my cousin swears by adding shrimp during the last few minutes of cooking. A handful of cherry tomatoes, halved and stirred in with the peas, adds a juicy sweetness that contrasts beautifully with the pesto. You can also swap the spinach for arugula if you want a peppery bite, or skip the greens entirely if you're cooking for picky eaters.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the gnocchi will lose some of their crispness. I reheat mine in a skillet over medium heat with a splash of water or a drizzle of olive oil to bring back a little texture. The microwave works in a pinch, but the gnocchi turn softer and chewier, which isn't terrible, just different.

Serving Suggestions

This dish is filling enough on its own, but I like to serve it with a simple side salad dressed in lemon and olive oil to cut through the richness. A crusty baguette is perfect for mopping up any pesto left on the plate. If you're feeling fancy, pour a chilled glass of Pinot Grigio or Sauvignon Blanc, the acidity balances the creaminess beautifully.

• Pair it with garlic bread for an indulgent weeknight meal.
• Serve alongside roasted vegetables like zucchini or bell peppers for extra color.
• Top with a fried egg for a cozy brunch twist that makes it feel entirely new.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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This recipe has pulled me out of more dinner ruts than I can count, and it never feels boring. I hope it becomes one of those dishes you reach for when you need something good, fast, and a little bit special.

Recipe FAQ

→ Can I use fresh gnocchi instead of shelf-stable?

Yes, fresh gnocchi works well. Cook it according to package directions until it floats, drain well, then proceed with the skillet step to achieve a crispy exterior.

→ What can I substitute for basil pesto?

Try sun-dried tomato pesto, arugula pesto, or a simple garlic and herb sauce. Adjust quantities based on the intensity of your chosen pesto.

→ How do I make this vegan?

Use dairy-free pesto made with plant-based nuts or seeds, and replace Parmesan with nutritional yeast or a vegan cheese alternative for the same umami richness.

→ Can I add protein to this dish?

Absolutely. Cooked chicken, shrimp, or pan-fried tofu blend beautifully with the pesto and peas. Add them after crisping the gnocchi for best results.

→ What's the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of olive oil to restore texture and prevent drying.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the fresh basil and herbaceous notes beautifully, while the acidity cuts through the richness of the pesto.