Pesto Pea Gnocchi Skillet

Crispy gnocchi tossed with fragrant basil pesto and sweet peas in a quick 25-minute skillet dish.

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

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

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

04 - Stir in peas and spinach if using, cooking for 2 to 3 minutes until peas are heated through and spinach wilts.

05 - Reduce heat to low, then add basil pesto and Parmesan, tossing until gnocchi and vegetables are evenly coated and heated through.

06 - Season with salt and pepper to taste, then serve immediately with additional Parmesan, fresh basil, and lemon zest as desired.

01 -

The crispy gnocchi texture is unlike anything you have ever had in a traditional boiled preparation
Everything happens in one pan, which means minimal cleanup and maximum flavor

02 -

Do not overcrowd your pan or the gnocchi will steam instead of crisp, so use a large skillet or cook in batches
The transition from high heat to low heat when adding the pesto is crucial because high heat can cause the basil in the pesto to turn bitter and lose its vibrant green color

03 -

If your pesto is thick, thin it with a tablespoon of pasta water or olive oil before adding to the skillet
The leftover gnocchi, if you have any, actually reheats surprisingly well in the air fryer to regain its crispiness