Save The smell of garlic hitting hot oil always stops me in my tracks, no matter how many times I've cooked it. This skillet gnocchi came together on a Tuesday when I needed something fast but refused to settle for boring. The way those shelf-stable potato pillows get golden and crispy in the pan changed everything I thought I knew about weeknight pasta.
My roommate walked in while I was tossing the peas and spinach into the pan, her eyes widening at the vibrant green mess. She thought I'd been cooking for hours, but the secret was just good ingredients and one skillet. Now it's our go-to when we're both too tired to cook but still want something that feels like a treat.
Ingredients
- 500 g (18 oz) shelf-stable potato gnocchi: These potato pillows crisp up beautifully in a pan, creating that perfect contrast between crunchy exterior and fluffy interior
- 1 cup (150 g) frozen peas, thawed: Sweet pops of brightness that cut through the rich pesto
- 2 cups (60 g) baby spinach: Wilts down in seconds and adds fresh color without much effort
- 1/3 cup (80 g) basil pesto: Store-bought works perfectly, but homemade brings next-level freshness
- 2 tbsp grated Parmesan cheese: Salty umami that amplifies the pesto's natural savoriness
- 2 tbsp olive oil: Helps achieve that golden crust we're after
- 2 cloves garlic, minced: Fragrant foundation that makes everything taste better
- Salt and freshly ground black pepper: Essential for bringing all flavors together
- Fresh basil leaves and lemon zest: The finishing touches that make it restaurant-worthy
Instructions
- Crisp the gnocchi:
- Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the gnocchi in an even layer and cook for 7-8 minutes, stirring occasionally, until golden and crispy on all sides.
- Add the aromatics:
- Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Incorporate the vegetables:
- Add the thawed peas and spinach, cooking for 2-3 minutes until the peas are heated through and the spinach has wilted.
- Bring it together with pesto:
- Reduce heat to low and stir in the basil pesto and Parmesan until the gnocchi and vegetables are evenly coated and heated through.
- Season and serve:
- Taste and adjust with salt and pepper as needed. Serve immediately, garnished with extra Parmesan, fresh basil, and lemon zest if desired.
Save Last summer, I made this for a dinner party when everyone was too hot to eat anything heavy. The bright green colors and fresh flavors felt like a breath of fresh air, and someone actually asked for the recipe before they'd even finished their first bite.
Making It Your Own
I've discovered that adding a splash of white wine to deglaze the pan after the gnocchi crisps creates an instant sauce base. The alcohol evaporates quickly but leaves behind subtle acidity that balances the rich pesto beautifully.
Perfect Pairings
A crisp Pinot Grigio cuts through the pasta's richness while echoing the herbal notes in the pesto. If you're serving a crowd, a simple arugula salad with lemon vinaigrette on the side adds refreshing bitterness that complements the sweetness of the peas.
Make-Ahead Wisdom
You can prep everything ahead: thaw the peas, mince the garlic, and even mix the pesto with Parmesan in a small bowl. The actual cooking happens so fast that having everything ready means dinner comes together in the time it takes to set the table.
- Store any leftovers in the refrigerator and reheat in a skillet to maintain texture
- The gnocchi will soften overnight but still tastes delicious cold as a lunch salad
- Freezing isn't recommended as the texture changes dramatically
Save Sometimes the simplest meals are the ones that become regular rotation, not because they're fancy but because they just work.
Recipe FAQs
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, you can substitute fresh gnocchi, though cooking times may vary slightly. Fresh gnocchi requires less time to achieve a golden crust, so watch carefully and reduce the pan-frying time to 5–6 minutes. Shelf-stable gnocchi provides better texture for crisping in this preparation.
- → How do I make homemade basil pesto?
Blend fresh basil leaves with garlic, pine nuts, Parmesan cheese, lemon juice, and olive oil in a food processor. Adjust consistency with additional olive oil as needed. Store-bought pesto works equally well and saves time for quick weeknight meals.
- → What proteins pair well with this dish?
Cooked chicken, shrimp, or tofu work wonderfully. Add cooked protein during the final tossing step to heat through. Grilled salmon or pan-seared scallops also complement the pesto and pea flavors beautifully.
- → Can this be made vegan?
Absolutely. Use dairy-free pesto made without Parmesan and substitute nutritional yeast or omit the cheese entirely. Ensure your gnocchi contains no eggs, as some varieties do. This adaptation maintains the vibrant flavors and satisfying texture.
- → What wine pairs best with this dish?
A crisp white wine like Pinot Grigio, Vermentino, or Sauvignon Blanc complements the fresh basil and bright pea flavors beautifully. The acidity cuts through the richness of the pesto and cheese.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or olive oil to restore creaminess. The gnocchi is best enjoyed fresh but reheats reasonably well.