Pesto Pea Gnocchi Skillet

Crispy pan-fried gnocchi tossed with fragrant basil pesto and sweet green peas for an easy, colorful weeknight meal.

# What You'll Need:

01 - 18 oz shelf-stable potato gnocchi

02 - 1 cup frozen peas, thawed

03 - 2 cups baby spinach, optional

04 - 1/3 cup basil pesto, store-bought or homemade

05 - 2 tablespoons grated Parmesan cheese, plus additional for serving

06 - 2 tablespoons olive oil

07 - 2 cloves garlic, minced

08 - Salt and freshly ground black pepper to taste

09 - Fresh basil leaves, optional

10 - Lemon zest, optional

01 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering.

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

03 - Add the minced garlic and cook for 30 seconds until fragrant.

04 - Stir in the thawed peas and spinach if using. Cook for 2 to 3 minutes until the peas are heated through and spinach has wilted.

05 - Reduce heat to low. Add the basil pesto and Parmesan cheese. Toss until the gnocchi and vegetables are evenly coated and heated through.

06 - Season with salt and pepper according to preference.

07 - Serve immediately, garnished with additional Parmesan, fresh basil leaves, and lemon zest if desired.

01 -

The texture contrast between crispy exterior and pillowy soft inside is absolutely addictive
You get restaurant-quality results with pantry staples and zero fancy techniques

02 -

Don't overcrowd your skillet or the gnocchi will steam instead of crisp, use two pans or cook in batches if necessary
Reserve a splash of pasta water isn't needed here, the pesto creates its own silky coating as it heats with the cheese

03 -

Pat your thawed peas dry with paper towels to prevent the sauce from becoming watered down
Room temperature pesto coats more evenly than cold from the fridge, let it sit out while you prep