Save to Pinterest The first time I made this, my roommate walked in mid-cooking and immediately asked what smelled so incredible. That's the thing about crispy gnocchi in a skillet, something magical happens when those potato pillows get golden and the basil pesto hits the hot pan. Now it's my go-to when I need something that feels special but only takes twenty minutes.
Last Tuesday, I made this for my sister who swears she hates peas. She took one skeptical bite and literally went back for seconds, then thirds. Sometimes the simplest combinations, like sweet peas and salty Parmesan, just work together in ways that make people forget their food rules.
Ingredients
- Shelf-stable potato gnocchi: Shelf-stable gets crispier than fresh, and don't worry if some pieces break, those crispy bits are the best part
- Frozen peas: Thaw them first so they don't cool down your skillet, though a quick rinse under cold water works perfectly
- Baby spinach: Optional, but it wilts beautifully into the sauce and adds a pop of color that makes it feel extra fresh
- Basil pesto: Homemade is lovely, but a good jarred pesto works wonderfully here, just skip adding extra salt
- Parmesan cheese: Grate it yourself if possible, pre-grated doesn't melt quite as smoothly into the coating
- Garlic: Minced finely so it disperses evenly and doesn't burn in those final moments
- Olive oil: Use a light touch, you want the gnocchi to crisp up not fry
Instructions
- Crisp the gnocchi:
- Heat that olive oil in your largest skillet over medium-high heat, add the gnocchi in one even layer, and let them get golden and gorgeous, about 7 to 8 minutes of occasional stirring
- Add the aromatics:
- Toss in the minced garlic for just 30 seconds, you want it fragrant, not bitter or browned
- Warm the vegetables:
- Stir in your peas and spinach, cooking for 2 to 3 minutes until everything's heated through and the spinach has collapsed nicely
- Coat everything:
- Reduce heat to low, add the pesto and Parmesan, then toss until the gnocchi and veggies are evenly coated in that vibrant green sauce
- Season and serve:
- Taste and add salt and pepper if needed, then plate it up immediately while it's still hot and irresistibly fragrant
Save to Pinterest This dish has become my default comfort meal, the one I make when friends drop by unexpectedly or I just need something that feels like a hug in a bowl. Something about the bright green against golden gnocchi makes even a random Tuesday feel worth celebrating.
Make It Your Own
I've learned that this recipe is incredibly forgiving, like the time I subbed in kale when I was out of spinach and it worked beautifully. The pesto is your flavor canvas, swap in arugula pesto for a peppery kick or sun-dried tomato for something deeper and more intense.
Protein Additions
My husband likes to stir in rotisserie chicken right at the end, just long enough to warm through. Shrimp work too if you add them when the peas go in, they turn pink and perfect in about three minutes flat.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the richness beautifully, and I always set out extra Parmesan because people inevitably want more. Simple roasted asparagus on the side makes it feel like a complete dinner without any extra fuss.
- Leftovers reheat surprisingly well, though the gnocchi loses some of its crisp texture
- The flavors actually develop overnight if you can resist eating it all immediately
- Double the recipe for meal prep, it keeps in the fridge for three days easily
Save to Pinterest Trust me when I say this will become one of your most-used recipes, the kind you can make with your eyes closed after the first few times. There's something genuinely joyful about a dish that comes together this quickly and tastes this special.
Recipe FAQs
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi works beautifully. Reduce cooking time to 3-4 minutes as fresh gnocchi cooks faster. They'll be more delicate, so stir gently to avoid breaking.
- → How do I make the gnocchi extra crispy?
Don't stir too frequently during the initial cooking. Let each side sit for 1-2 minutes to develop a golden crust. Ensure your skillet is preheated and the oil is hot before adding gnocchi.
- → Is this dish gluten-free?
Standard gnocchi contains wheat. Look for certified gluten-free gnocchi, and verify your pesto and all packaged ingredients are gluten-free to accommodate dietary needs.
- → What proteins pair well with this dish?
Cooked chicken, shrimp, or crispy pancetta add heartiness. Tofu works for vegetarian variations. Add protein during step 4 to warm through with the vegetables.
- → Can I make this vegan?
Absolutely. Use dairy-free basil pesto and omit Parmesan, or substitute with nutritional yeast for a cheesy flavor. All other ingredients are naturally plant-based.
- → How should I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of olive oil to restore texture and prevent the gnocchi from becoming mushy.