Pesto Pea Gnocchi Skillet (Printable)

Golden gnocchi with basil pesto and peas in a quick skillet meal.

# What You 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

→ Garnish

09 - Fresh basil leaves
10 - Lemon zest

# Steps:

01 - Warm olive oil in a large nonstick skillet over medium-high heat until shimmering.
02 - Add gnocchi in a single even layer. Cook for 7-8 minutes, stirring occasionally, until golden brown and crispy on all sides.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Add thawed peas and spinach. Cook for 2-3 minutes until peas are heated through and spinach has completely wilted.
05 - Reduce heat to low. Pour in basil pesto and sprinkle with Parmesan cheese. Toss everything together until gnocchi and vegetables are evenly coated.
06 - Season with salt and pepper to taste. Serve immediately topped with extra Parmesan, fresh basil leaves, and lemon zest if desired.

# Expert Advice:

01 -
  • Crispy, golden gnocchi in just 25 minutes feels like restaurant-quality comfort food
  • The pesto and peas create a sweet-savory combination that even vegetable skeptics adore
02 -
  • Do not overcrowd the skillet or the gnocchi will steam instead of crisp, work in batches if needed
  • Let the gnocchi develop deep golden color in the first step, that texture contrast is what makes this dish special
03 -
  • If using fresh gnocchi from the refrigerated section, reduce cooking time slightly as they cook faster than shelf-stable varieties
  • Let pesto come to room temperature before adding, it coats the gnocchi more evenly and prevents the cheese from clumping
Go Back