Pesto Pea Gnocchi Skillet (Printable Version)

Golden gnocchi with basil pesto and sweet peas in a quick 25-minute skillet meal.

# What You'll Need:

→ Gnocchi

01 - 18 oz shelf-stable potato gnocchi

→ Vegetables

02 - 1 cup frozen peas, thawed
03 - 2 cups baby spinach

→ Pesto

04 - 1/3 cup basil pesto
05 - 2 tbsp grated Parmesan cheese

→ Aromatics & Oils

06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - Salt and freshly ground black pepper to taste

→ Garnish

09 - Fresh basil leaves
10 - Lemon zest

# How to Make It:

01 - Heat olive oil in a large nonstick skillet over medium-high heat.
02 - Add the gnocchi in an even layer. Cook, stirring occasionally, for 7–8 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. Cook for 2–3 minutes until the peas are heated through and the spinach has wilted.
05 - Reduce heat to low. Add the basil pesto and Parmesan. Toss until the gnocchi and vegetables are evenly coated and heated through.
06 - Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan, fresh basil, and lemon zest if desired.

# Expert Tips:

01 -
  • Ready in 25 minutes from pantry staples you probably already have
  • That irresistible contrast between crispy edges and tender, pillowy centers
  • Restaurant quality results with almost zero active cooking time
02 -
  • Overcrowding the pan will steam the gnocchi instead of crisping them, so use your largest skillet or cook in batches
  • Store bought pesto varies wildly in saltiness, always taste before adding extra salt at the end
  • The gnocchi will continue to soften once coated in sauce, so serve right away for maximum texture contrast
03 -
  • Let the pan get properly hot before adding the gnocchi, and do not be tempted to stir too frequently
  • Homemade pesto is wonderful here, but a high quality store bought version works perfectly
  • Leftovers reheat surprisingly well in the skillet, though you will lose some of that initial crispiness
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