Pesto Pea Gnocchi Skillet

The first time I made pesto gnocchi in a skillet instead of boiling it, my kitchen filled with this incredible toasty aroma that made me wonder why I'd ever bothered with boiling water. The gnocchi transforms into these golden crispy pillows that still stay pillowy inside, and when tossed with bright basil pesto and sweet peas, it becomes the kind of dinner that makes you actually look forward to cooking after a long day. I've since made this more times than I can count, always surprised by how something so simple can taste so restaurant-worthy.

Last Tuesday my roommate walked in just as I was taking the skillet off the stove and immediately asked what smelled so amazing. We ended up eating standing at the counter, both too impatient to bother with proper plates, and she declared it better than the version we'd had at that fancy Italian place last month. Thats the thing about this dish, it manages to feel special enough for company but casual enough for a random Tuesday night when you just need something good and fast.

Ingredients

• Shelf-stable potato gnocchi: This is crucial because fresh refrigerated gnocchi can get gummy when pan-fried but shelf-stable gets those perfect crispy edges
• Frozen peas: They add this pop of sweetness and color that cuts through the rich pesto and you dont even need to thaw them completely first
• Baby spinach: Totally optional but I love how it wilts into the sauce adding some green and making the dish feel a little lighter
• Basil pesto: Store-bought works perfectly here but if you have homemade even better just make sure its not too oily or it wont coat properly
• Parmesan cheese: Adds this salty nutty depth that balances the sweet peas and fragrant basil
• Olive oil: You need enough to help the gnocchi get crispy without being greasy
• Garlic: Minced fresh garlic is essential here it becomes this aromatic foundation that makes everything taste more like restaurant quality
• Salt and black pepper: Season at the end because the pesto and Parmesan both bring saltiness to the dish

Instructions

Crisp the gnocchi:

Heat that olive oil in your largest skillet over medium-high heat until it shimmers then add all the gnocchi in an even layer. Let them cook undisturbed for a couple minutes before stirring occasionally so they get golden and crispy on most sides about 7 to 8 minutes total. Listen for that satisfying sizzle and watch for the edges to turn deep golden brown.

Add the aromatics:

Drop in your minced garlic and stir constantly for just 30 seconds until it becomes fragrant but dont let it brown or it will turn bitter. This is when your kitchen starts smelling amazing.

Add the vegetables:

Toss in the peas and spinach if using and cook for 2 to 3 minutes until the peas are hot throughout and the spinach has completely wilted into the mixture. The vibrant green colors against the golden gnocchi look so beautiful at this stage.

Coat with pesto:

Reduce your heat to low and add the basil pesto and Parmesan stirring gently until everything is evenly coated and the pesto has warmed through and clinging to each piece of gnocchi. The sauce should be glossy and thick not too loose.

Season and serve:

Taste and add salt and pepper only if needed then serve immediately while the gnocchi is still crispy with extra Parmesan fresh basil leaves and lemon zest scattered on top.

Save

This recipe has become my go-to for friends who claim they can't cook because it's practically foolproof but still yields these impressive results. Last month my cousin who survives on toast and instant noodles made it for her family and sent me a photo saying she felt like a real chef. Thats the magic of this dish, it turns a simple weeknight dinner into something that feels like a small victory.

Making It Your Own

Sometimes I'll add a splash of cream or a dollop of ricotta to make it extra luxurious, especially when I'm serving it to guests. The creaminess balances the crispy gnocchi in the most comforting way possible.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the richness beautifully and a simple arugula salad with lemon vinaigrette on the side makes this feel like a complete meal. In summer I serve it with sliced tomatoes and in winter I pair it with roasted broccoli.

Storage and Make-Ahead Tips

This is best eaten immediately while the gnocchi maintains its crispy texture but I've learned that the leftovers still make a delicious lunch the next day even if they lose some of that initial crunch. The flavors actually develop overnight and taste even more cohesive.

• If you want to prep ahead chop your garlic and measure out ingredients in the morning so dinner comes together in minutes
• The pesto can be made up to a week ahead and stored in the fridge with a layer of olive oil on top to prevent browning
• Never refrigerate the uncooked shelf-stable gnocchi after opening the package or it will become gummy and fail to crisp properly

Save

Theres something so satisfying about a recipe that delivers such huge flavors with such minimal effort and this skillet has earned its permanent spot in my weeknight rotation. I hope it becomes one of those reliable favorites you turn to again and again.

Recipe FAQs

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

Fresh refrigerated gnocchi works well too, though it may require slightly less cooking time. Watch for golden color and adjust accordingly to prevent overcooking.

→ What proteins pair well with this dish?

Grilled chicken, sautéed shrimp, or crispy pancetta complement the flavors beautifully. For vegetarian options, add white beans or toasted pine nuts for extra protein.

→ How do I store and reheat leftovers?

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

→ Can I make this dairy-free?

Absolutely. Use dairy-free pesto and nutritional yeast or vegan Parmesan substitute. The result remains creamy and satisfying without any dairy products.

→ What can I substitute for spinach?

Arugula adds peppery bite, kale provides hearty texture, or skip the greens entirely. The dish remains delicious with just the peas and pesto as the main vegetables.