Save Last Tuesday, I came home exhausted and somehow ended up creating this entirely by accident. The gnocchi was supposed to be boiled, but I was too lazy to wait for water to boil, so I threw it directly into a hot skillet with olive oil. Twenty minutes later, I was eating crispy, golden nuggets tossed with whatever I could find in my freezer and fridge, and honestly, it was better than anything I had planned to make.
My roommate walked in mid cooking and literally stopped in her tracks, asking what smelled so incredible. We ended up eating straight from the skillet, standing over the stove, debating whether to add the spinach or just leave it as is. The pesto clings to every crispy edge, and the sweet little peas pop in your mouth, making each bite feel like a tiny celebration.
Ingredients
- Shelf-stable potato gnocchi: These dry, shelf-stable gnocchi crisp up beautifully compared to fresh refrigerated ones, which can become gummy when pan-fried
- Frozen peas: Thaw them first so they do not cool down your pan, and they will maintain their sweet, bright green color
- Baby spinach: Completely optional, but wilts down beautifully and adds a fresh element to the rich, crispy gnocchi
- Basil pesto: Store-bought works perfectly here, but homemade adds an extra layer of freshness that takes this to another level
- Parmesan cheese: Grate it fresh if you can, as it melts into the pesto and creates a creamy coating
- Olive oil: You need enough to properly crisp the gnocchi, so do not be shy with the oil
- Garlic: Minced fresh garlic adds that aromatic base that makes everything taste restaurant-quality
- Salt and pepper: Taste as you go, especially since store-bought pesto can already be quite salty
Instructions
- Crisp the gnocchi:
- Heat your olive oil in a large nonstick skillet over medium-high heat until it shimmers, then add the gnocchi in a single even layer. Let them cook undisturbed for a few minutes to develop that golden crust before tossing occasionally for 7 to 8 minutes until crispy on all sides.
- Add aromatics:
- Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it, which would make your entire dish taste bitter.
- Wilt in vegetables:
- Add the peas and spinach if using, cooking for 2 to 3 minutes until the peas are heated through and the spinach has completely wilted down into the mixture.
- Coat with pesto:
- Reduce heat to low, then add the pesto and Parmesan, tossing everything until the gnocchi and vegetables are evenly coated and the sauce is warmed through.
- Season and serve:
- Taste and add salt and pepper as needed, then serve immediately while the gnocchi is still crispy, topped with extra Parmesan, fresh basil, or lemon zest if you want to brighten it up.
Save This recipe has become my go-to when friends drop by unexpectedly because it looks impressive but comes together in less time than it takes to order delivery. Last week, my sister claimed it was the best thing I had ever made, and she is usually my toughest critic.
Making It Your Own
Sometimes I add dollops of ricotta right at the end, which melt into creamy pockets throughout the dish. You could also crumble sausage or add shredded rotisserie chicken if you want more protein, though the gnocchi itself is surprisingly filling on its own.
The Pan Matters
A good nonstick skillet is essential here because the gnocchi can stick and tear, leaving behind that precious crispy coating. I have learned the hard way that stainless steel requires way more oil and constant attention, so save yourself the trouble and reach for the nonstick.
Serving Suggestions
A simple green salad with a bright vinaigrette cuts through the richness perfectly. I also love serving this with chilled white wine, as mentioned, because the acidity balances the pesto beautifully.
- Reserve some lemon zest for the very end to add a pop of brightness right before serving
- Let the skillet sit for a minute or two before serving so the sauce thickens slightly
- Have extra Parmesan at the table because everyone always wants more
Save Hope this becomes your weeknight secret weapon too, just like it is mine.
Recipe FAQs
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi works beautifully. Reduce cooking time slightly—fresh gnocchi typically needs 3–4 minutes to crisp up instead of 7–8 minutes. Monitor carefully to achieve the desired golden color without overcooking.
- → How do I make this dish vegan?
Use a dairy-free pesto made with nutritional yeast or cashews instead of pine nuts and Parmesan. Omit the Parmesan cheese or substitute it with nutritional yeast for a savory finish. All other ingredients are naturally plant-based.
- → Can I prepare this ahead of time?
While best served immediately for optimal crispness, you can prep ingredients in advance—mince garlic, measure pesto, and thaw peas. Cook the gnocchi just before serving to maintain the crispy texture that defines this dish.
- → What proteins pair well with this skillet?
Cooked chicken, shrimp, or tofu are excellent additions. Stir them in during the final heating step with the pesto. For heartier meals, pan-seared scallops or white fish complement the basil and pea flavors beautifully.
- → Is this gluten-free?
Standard potato gnocchi contains wheat flour. For a gluten-free version, use certified gluten-free gnocchi—many brands offer them. Verify that your store-bought pesto is also gluten-free, as some brands may contain hidden gluten.
- → What wine pairs best with this dish?
A crisp white wine like Pinot Grigio complements the herbaceous pesto and fresh peas perfectly. Alternatively, Vermentino or a light Sauvignon Blanc enhances the basil's aromatic qualities and balances the richness of the olive oil and Parmesan.