Pesto Pea Gnocchi Skillet

The first time I made this skillet gnocchi, my kitchen smelled like an Italian grandmother had moved in for the evening. I had discovered shelf-stable gnocchi at the back of my pantry during one of those whats-in-the-cabinet dinners, and decided to try pan-frying them instead of boiling. The way they crisped up in that hot olive oil changed everything I thought I knew about weeknight pasta dishes.

Last Tuesday, my roommate walked in mid-cooking and immediately asked what smelled so incredible. That sizzling sound when gnocchi hits the hot skillet is basically dinner ASMR. We ended up eating straight from the pan, standing at the counter, too impatient to bother with actual plates.

Ingredients

• Shelf-stable potato gnocchi: These potato pillows crisp up beautifully in a hot skillet, creating that perfect crunch while staying tender inside
• Frozen peas: Sweet little pops of freshness that balance the rich pesto and add gorgeous color to every bite
• Baby spinach: Optional but recommended, it wilts into the dish and adds nutritional bulk without changing the flavor profile
• Basil pesto: The flavor engine of this dish, whether homemade or store-bought, coat everything in aromatic herb goodness
• Parmesan cheese: Adds salty depth and helps create that irresistible umami coating on every piece of gnocchi
• Olive oil: Use a generous amount, it creates the crispy exterior that makes this skillet method special
• Garlic: Minced fresh cloves infuse the oil with fragrance, building layers of flavor from the ground up

Instructions

Crisp the gnocchi:

Heat olive oil in your largest skillet until shimmering, then add gnocchi in a single layer and let them sizzle undisturbed for a few minutes before tossing to brown on multiple sides

Add aromatics and vegetables:

Toss in minced garlic for thirty seconds until fragrant, then stir in peas and spinach until the greens wilt and peas warm through

Coat with pesto perfection:

Reduce heat to low and fold in pesto and Parmesan, tossing until every piece of gnocchi is dressed in that vibrant green sauce

Season and serve immediately:

Taste and adjust with salt and pepper, then plate with extra Parmesan, fresh basil leaves, and a bright hit of lemon zest

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This recipe became my go-to for dinner parties because it looks impressive but requires zero fuss. Last month I served it to friends who swore they hated peas, and they went back for seconds.

Making It Your Own

Sometimes I add sun-dried tomatoes or artichoke hearts when I want to switch up the texture. The beauty of this dish is how forgiving it is, almost any vegetable can join the party.

Skillet Secrets

A cast iron skillet creates the most gorgeous crust, but any heavy-bottomed pan will work beautifully. The key is letting the pan get properly hot before adding the gnocchi.

Serving Suggestions

This dish stands alone perfectly but pairs wonderfully with a crisp white wine like Pinot Grigio. The bright acidity cuts through the rich pesto and complements the sweetness of the peas.

• Keep extra lemon wedges on hand, a fresh squeeze right before serving makes everything pop
• Toasted pine nuts sprinkled on top add buttery crunch that takes this to the next level
• Leftovers reheat surprisingly well in the skillet, though the gnocchi loses some of its crispiness

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There is something deeply satisfying about a one-pan meal that tastes like it came from a restaurant kitchen. This skillet gnocchi has saved countless busy weeknights in my house.

Recipe Questions

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

Fresh gnocchi works but may cook faster and become softer. For the crispiest texture, shelf-stable potato gnocchi performs best in skillet cooking. Reduce cooking time slightly if using fresh pasta.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or olive oil to restore moisture. The microwave works but may soften the gnocchi's crispy exterior.

→ What can I serve with this dish?

A simple green salad with balsamic vinaigrette complements the rich flavors. Crusty bread helps soak up the pesto sauce. For a lighter meal, serve with steamed vegetables or roasted asparagus.

→ Can I make this vegan?

Absolutely. Use dairy-free pesto or make your own without Parmesan. Omit the cheese garnish or use nutritional yeast instead. The resulting dish remains flavorful and satisfying.

→ Why is my gnocchi not getting crispy?

Ensure your skillet is hot before adding gnocchi and don't overcrowd the pan. Cook in batches if necessary. Avoid stirring too frequently—let the gnocchi sit undisturbed for 2-3 minutes between turns to develop a golden crust.

→ Can I add protein to make it more filling?

Yes. Diced cooked chicken, sautéed shrimp, or crispy tofu cubes work beautifully. Add protein during the last few minutes of cooking to warm through without overcooking.