Pesto Pea Gnocchi Skillet

# Ingredient List:

01 - 18 oz shelf-stable potato gnocchi

02 - 1 cup frozen peas, thawed

03 - 2 cups baby spinach

04 - 1/3 cup basil pesto

05 - 2 tbsp grated Parmesan cheese

06 - 2 tbsp olive oil

07 - 2 cloves garlic, minced

08 - Salt and freshly ground black pepper

09 - Fresh basil leaves

10 - Lemon zest

01 - Warm olive oil in a large nonstick skillet over medium-high heat until shimmering.

02 - Add gnocchi in an even layer. Cook for 7–8 minutes, stirring occasionally, until golden and crispy on all sides.

03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.

04 - Add peas and spinach. Cook for 2–3 minutes until peas are heated through and spinach wilts completely.

05 - Reduce heat to low. Pour in basil pesto and sprinkle with Parmesan. Toss until everything is evenly coated and heated through.

06 - Adjust seasoning with salt and pepper. Plate immediately, topped with additional Parmesan, fresh basil, and lemon zest if desired.

01 -

The crispy exterior and tender interior of pan-fried gnocchi creates texture most people never expect from this humble ingredient
Everything happens in one pan, meaning maximum flavor with minimum cleanup effort
Fresh pesto and sweet peas make this taste like spring regardless of the season

02 -

Crowding the pan is the enemy of crispy gnocchi—if your skillet is small, cook in two batches rather than compromise on texture
Adding pesto over high heat can cause the oil to separate and make the dish greasy, so always reduce the temperature first
Lemon zest at the end isn't just garnish—it cuts through the richness and wakes up all the flavors

03 -

Pat thawed peas completely dry with paper towels to prevent the skillet temperature from dropping
Let the pesto come to room temperature before adding—it incorporates more evenly into the hot dish