Pesto Pea Gnocchi Skillet

There's something magical about the sound of gnocchi crisping in a hot pan. I discovered this technique on a Tuesday evening when I was too tired to boil water but craving something substantial. The skillet method transformed those shelf-stable pillows into golden bites with a satisfying crunch that completely changed how I approach weeknight cooking.

Last spring my sister dropped by unexpectedly when I had a pan of this sizzling on the stove. She literally hovered over the skillet, stealing peas and gnocchi straight from the pan while claiming she was just helping me taste for seasoning. We ended up eating standing up in the kitchen, both too impatient to bother with plates.

Ingredients

• Shelf-stable potato gnocchi: These work better than fresh for pan frying because they hold their shape and develop that irresistible crunch
• Frozen peas: Thaw them first so they cook evenly and don't make the gnocchi soggy
• Baby spinach: Optional but adds lovely color and a nutritional boost that wilts beautifully into the sauce
• Basil pesto: Store-bought works perfectly but homemade adds something special if you have the time
• Garlic: Fresh minced garlic creates those aromatic moments that make your kitchen smell incredible
• Parmesan cheese: Adds salty depth that complements the sweetness of the peas
• Olive oil: Essential for achieving that golden crispy exterior on the gnocchi

Instructions

Crisp the gnocchi:

Heat olive oil in a large nonstick skillet over medium-high heat. Add the shelf-stable gnocchi in an even layer and cook, stirring occasionally, for 7 to 8 minutes until golden and crisp on all sides.

Add aromatics:

Stir in the minced garlic and cook for 30 seconds until fragrant. You want it to release its aroma but not burn.

Warm the vegetables:

Add the thawed peas and spinach if using. Cook for 2 to 3 minutes until the peas are heated through and the spinach has wilted into the mix.

Coat with pesto:

Reduce heat to low and add the basil pesto and Parmesan. Toss everything until the gnocchi and vegetables are evenly coated and heated through.

Season and serve:

Taste and season with salt and pepper as needed. Serve immediately while the gnocchi still has that perfect crunch, adding extra garnishes if you like.

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This recipe has become my go-to when friends need comfort food but I want to feel like I actually cooked something thoughtful. It's humble enough for a Tuesday yet impressive enough for company.

Making It Your Own

The beauty of this skillet is how adaptable it is to whatever you have on hand. I've added cherry tomatoes that burst in the heat, tossed in crispy pancetta for a salty bite, or swapped the pesto for a sun-dried tomato version when basil was scarce. The technique stays the same but the flavors shift with your mood and your refrigerator contents.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the richness beautifully. I also love serving this alongside a simple arugula salad dressed with lemon vinaigrette. The peppery greens and bright citrus balance the pesto's richness, while the cold salad contrasts the warm skillet in the most satisfying way.

Make-Ahead Wisdom

You can prep the ingredients ahead but cook it right before serving for that signature texture. I measure my pesto and thaw my peas in the morning so dinner comes together in minutes. The gnocchi should never sit in the pesto too long or it will lose its crunch.

• Keep the garnish separate until the last moment
• Leftovers reheat surprisingly well in the oven
• Reserve some lemon zest for the table

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Simple, satisfying, and ready faster than you can decide what to order for takeout.

Recipe FAQs

→ Why pan-fry gnocchi instead of boiling?

Pan-frying creates a crispy exterior with fluffy interior, adding texture and deeper flavor compared to boiled gnocchi. The golden edges hold up better when tossed with sauce.

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

Yes, fresh refrigerated gnocchi works beautifully. Reduce cooking time slightly as fresh gnocchi cooks faster than shelf-stable varieties.

→ How can I make this dairy-free?

Use dairy-free or vegan pesto and omit the Parmesan cheese. Nutritional yeast makes a great savory substitute for topping.

→ What protein additions work well?

Cooked shredded chicken, sautéed shrimp, or crispy tofu cubes pair perfectly. Add them during the final minutes so they heat through without overcooking.

→ Can I make this ahead?

Best served immediately for optimal crispiness. However, you can prep ingredients in advance—thaw peas, mince garlic, and measure pesto—to streamline cooking later.

→ What if I don't like pesto?

Substitute with a garlic butter sauce, marinara, or brown butter sage. The crispy gnocchi pairs well with almost any sauce.