Pesto Pea Gnocchi Skillet

The smell of garlic hitting hot oil still takes me back to my tiny first apartment kitchen, where I discovered that shelf-stable gnocchi could transform into something extraordinary. I'd been boiling those potato pillows for years until a restaurant chef mentioned pan-frying them instead. That first skillet experiment changed everything about how I approach quick weeknight cooking. Now this bright, herbaceous pesto version is my go-to when I need dinner on the table fast but still want something that feels special.

Last Tuesday my sister dropped by unexpectedly after a brutal day at work. I had this sizzling on the stove within ten minutes of her walking through the door. She watched, fascinated, as the gnocchi turned golden and the peas brightened everything up. We ate standing at the counter, and she confessed she'd never liked gnocchi until that moment.

Ingredients

• Shelf-stable potato gnocchi: These vacuum-sealed potato pillows crisp up beautifully in a hot skillet, unlike fresh gnocchi which can become gummy when pan-fried
• Frozen peas: Thaw them first so they don't cool down your skillet, and don't skip them—they provide sweet bursts that balance the rich pesto
• Baby spinach: Optional but worthwhile, it wilts into the sauce and adds nutritional bulk without changing the flavor profile
• Basil pesto: Store-bought works perfectly here, but if you're feeling ambitious, homemade brings an entirely new level of freshness
• Parmesan cheese: Grate it fresh if possible, and save some for the final sprinkle because that melty top layer is pure magic
• Olive oil: Don't be shy here—the gnocchi needs enough fat to achieve that golden crispy exterior
• Garlic: Minced finely so it disperses throughout the dish without burning in those hot spots
• Salt and black pepper: Taste before adding, since pesto and Parmesan both bring significant saltiness

Instructions

Crisp the gnocchi:

Heat that olive oil in your largest nonstick skillet until it shimmers, then spread the gnocchi in an even layer and let them sizzle undisturbed for a couple of minutes before tossing

Add the aromatics:

Once the gnocchi are golden all over, toss in the garlic and watch it bloom—you'll know it's ready when that incredible fragrance fills your kitchen

Bring in the vegetables:

Stir in those thawed peas and spinach if you're using them, cooking just until the spinach collapses and everything is warmed through

Coat with pesto:

Reduce the heat to low before adding the pesto and Parmesan, tossing gently until every piece is glossy and coated

Final season and serve:

Taste first, then adjust with salt and pepper before serving immediately with extra Parmesan, basil leaves, or bright lemon zest on top

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This recipe became my comfort food during a particularly lonely month when cooking for one felt pointless. Now it's the dish I make when friends need feeding but I don't have the energy for anything complicated. Food this simple shouldn't taste this good.

Making It Your Own

The beauty of this skillet is how easily it adapts to whatever you have on hand. Sometimes I add protein, sometimes I keep it vegetarian, and it always works beautifully.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the pesto's richness. If you're avoiding alcohol, sparkling water with lemon provides the same bright contrast.

Storage Wisdom

This dish is best enjoyed immediately, but leftovers reheat surprisingly well. The gnocchi will soften slightly but that pesto flavor just gets better overnight.

• Store in an airtight container for up to three days
• Reheat gently with a splash of water to revive the sauce
• Avoid freezing—the texture changes completely

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Sometimes the simplest dinners are the ones that become lifetime favorites.

Recipe FAQs

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

Fresh refrigerated gnocchi works well, though it may cook faster than shelf-stable varieties. Reduce the initial pan-frying time to 5-6 minutes and watch closely to prevent overcooking.

→ How do I store and reheat leftovers?

Store cooled portions in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of olive oil to restore crispiness, or microwave for 2 minutes stirring halfway through.

→ What can I use instead of pesto?

Try a garlic butter sauce with herbs, or substitute with sun-dried tomato spread for a different flavor profile. A creamy Alfredo sauce also complements the peas and crispy gnocchi beautifully.

→ Can I add protein to make it more substantial?

Diced cooked chicken, sautéed shrimp, or crispy pancetta work wonderfully. Add these during the last 2-3 minutes of cooking so they heat through without becoming tough.

→ 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. Pat thawed gnocchi dry with paper towels before cooking to remove excess moisture.

→ Is this suitable for meal prep?

Yes, this dish meal preps excellently. Portion into containers and refrigerate. The flavors actually develop overnight. Reheat with a splash of water to loosen the sauce.