Pesto Pea Gnocchi Skillet

The first time I made this, I was running late and threw whatever I had in the pantry into a skillet. Those crispy gnocchi bits that stick to the pan? Theyre the best part, and now I deliberately let them get golden and crunch. Something magical happens when shelf stable potato pillows meet high heat and aromatic basil sauce.

My sister called me mid panic last Tuesday, needing dinner for four unexpected guests. I walked her through this exact recipe over the phone while she balanced the receiver on her shoulder and rummaged through her freezer. She texted later that everyone asked for seconds, including her pickiest eater who never touches anything green.

Ingredients

• Shelf stable potato gnocchi: These dense little potato pillows crisp up beautifully in a hot skillet, unlike fresh refrigerated versions that can turn gummy
• Frozen peas: Sweet pops of brightness that need nothing more than a quick thaw in the pan
• Baby spinach: Wilts into silky ribbons that add color without any bitter flavors
• Basil pesto: The flavor engine of the whole dish, coating every nook and cranny with herbaceous richness
• Parmesan cheese: Adds savory depth and helps the sauce cling to each piece of gnocchi
• Olive oil: Use a generous amount to get that golden crispy exterior were after
• Garlic: Minced fresh is best here, it blooms quickly in the hot oil and infuses everything

Instructions

Get everything ready:

Pull those peas from the freezer to thaw, measure out your pesto, and grate the Parmesan so you are not scrambling once the heat is on.

Crisp the gnocchi:

Heat olive oil in your largest skillet until it shimmers, then add the gnocchi in a single even layer. Let them sizzle undisturbed for a few minutes before tossing, continuing for 7 to 8 minutes until most pieces have golden brown edges.

Bloom the garlic:

Toss in the minced garlic and stir constantly for just 30 seconds until you catch that fragrant aroma, watching carefully so it does not burn.

Add the greens:

Stir in the peas and spinach, letting them cook for 2 to 3 minutes until the peas are hot throughout and the spinach has completely wilted into silky ribbons.

Bring it together:

Lower the heat and add the pesto and Parmesan, tossing everything until the gnocchi are evenly coated in that vibrant green sauce and heated through.

Season and serve:

Taste and adjust with salt and pepper as needed, then plate it up immediately while those crispy edges are still at their best.

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This recipe has saved more weeknights than I can count, including one memorable evening when my toddler declared it her new favorite food and asked if we could have green pasta every night forever.

Making It Your Own

I have added sun dried tomatoes for tangy bursts, swapped in arugula for spinach when that is what I had, and even stirred in some dollops of ricotta at the end for extra creaminess. The base formula is incredibly forgiving.

Protein Additions

Leftover rotisserie chicken works beautifully here, or pan sear some shrimp alongside the gnocchi before adding the sauce. Crispy tofu cubes that have been pressed and seasoned make this feel more substantial without adding meat.

Serving Suggestions

A simple arugula salad with lemon vinaigrette cuts through the richness perfectly, and crusty bread is never a bad idea for mopping up any leftover pesto sauce.

• Grate extra Parmesan at the table for people to add their own
• A squeeze of fresh lemon juice right before serving brightens everything
• Chopped walnuts or pine nuts add lovely crunch if you have them

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Enjoy those crispy, saucy bites and the way something so simple can feel so special.

Recipe Questions & Answers

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

Fresh refrigerated gnocchi works well, though it may cook faster than shelf-stable varieties. Watch closely during the pan-frying stage and reduce cooking time by 1-2 minutes to prevent overcooking.

→ What can I substitute for basil pesto?

Sun-dried tomato pesto, arugula pesto, or even a simple garlic-olive oil mixture with fresh herbs can replace basil pesto while maintaining the dish's vibrant character.

→ How do I prevent gnocchi from sticking to the skillet?

Use a good quality nonstick skillet and ensure the olive oil is hot before adding gnocchi. Avoid overcrowding the pan, and let the gnocchi sit undisturbed for 1-2 minutes between flips to develop a crispy crust.

→ Can I add protein to make it more substantial?

Cooked chicken, shrimp, or white beans blend seamlessly with the pesto flavors. Add pre-cooked proteins during the final 2-3 minutes of heating to warm through without overcooking.

→ How should I store and reheat leftovers?

Store in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of olive oil to restore the crispy texture, or microwave for a softer, more comforting result.