Pesto Pea Gnocchi Skillet (Print Version)

Vibrant skillet combining crispy gnocchi, fragrant pesto, and sweet peas in just 25 minutes. Perfect for easy weeknight dining.

# 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 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

# Directions:

01 - Heat olive oil in a large nonstick skillet over medium-high heat.
02 - Add gnocchi in an even layer and cook, stirring occasionally, for 7 to 8 minutes until golden and crisp on all sides.
03 - Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in 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 - Serve immediately, garnished with extra Parmesan, fresh basil, and lemon zest if desired.

# Expert Advice:

01 -
  • The gnocchi gets golden and crispy on the edges, almost like little pillows with a crunch.
  • Everything comes together in one pan, so cleanup is as quick as cooking.
  • The pesto clings to every piece, delivering bright, herby flavor in every bite.
  • It feels fancy enough for guests but easy enough for a solo weeknight dinner.
02 -
  • Don't overcrowd the skillet or the gnocchi will steam instead of crisp, use a larger pan or cook in batches if needed.
  • Thaw the peas beforehand so they don't cool down the skillet and make everything soggy.
  • Add the pesto off the heat or on very low heat to prevent it from breaking or turning bitter.
03 -
  • Use a nonstick skillet to prevent the gnocchi from sticking and to make cleanup effortless.
  • If your pesto tastes too sharp, stir in a teaspoon of honey or a squeeze of lemon juice to balance it out.
  • For a vegan version, use dairy-free pesto and nutritional yeast instead of Parmesan.
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