Save The first time I made this, I was skeptical about shelf-stable gnocchi. But that crispy, golden exterior you get from pan-frying changed everything—it transforms those pillowy potato dumplings into something entirely different. Now its my go-to when I want something that feels special but comes together in under 30 minutes.
Last Tuesday, my roommate walked in while I was making this and immediately asked what smelled so good. We ended up eating straight from the skillet, standing over the stove, which I think is the highest compliment a quick weeknight dinner can get. Thats the thing about this dish—it makes ordinary Tuesdays feel a little more celebratory.
Ingredients
- Shelf-stable potato gnocchi: These work better than fresh for this recipe because they hold their shape better when pan-frying
- Frozen peas: Thaw them first so they cook evenly and dont cool down your skillet
- Basil pesto: Store-bought is perfectly fine here, but homemade adds something really bright and fresh
- Olive oil: You need enough to coat the bottom of your skillet so the gnocchi gets properly crispy
- Garlic: Add it at the right moment so it becomes fragrant without burning
- Parmesan cheese: Grate it fresh if possible—it melts better and tastes sharper
Instructions
- Crisp the gnocchi:
- Heat your olive oil in a large skillet over medium-high, then add the gnocchi in a single layer. Let them cook undisturbed for a couple minutes before stirring so they develop that golden crust on all sides, about 7 to 8 minutes total.
- Add aromatics:
- Toss in the minced garlic and stir for just 30 seconds until fragrant—any longer and it might turn bitter.
- Bring in the vegetables:
- Add the peas and spinach if using, cooking for 2 to 3 minutes until the peas are warm and the spinach has just wilted.
- Coat everything:
- Reduce heat to low, add the pesto and Parmesan, then toss until everything is evenly coated and heated through.
- Season and serve:
- Taste and add salt and pepper as needed, then serve immediately with extra Parmesan, fresh basil, or lemon zest on top.
Save This has become one of those meals I make when friends drop by unexpectedly. Its comforting enough for a quiet night at home but impressive enough to serve to company without breaking a sweat.
Making It Your Own
Sometimes I add a handful of cherry tomatoes when I toss in the peas—they burst slightly and add a juicy sweetness that balances the rich pesto. You can also throw in some cooked shredded chicken or pan-seared shrimp if you want more protein.
The Crisp Factor
The magic happens in that 7 to 8 minute window when the gnocchi turns golden. Listen for the sizzle to change pitch—that crispy sound means youre getting the texture that makes this dish special. A cast iron skillet works beautifully here, but any large nonstick pan will do.
Serving Suggestions
A simple green salad with a lemon vinaigrette cuts through the richness perfectly. I also love serving this with crusty bread to soak up any extra pesto at the bottom of the pan.
- Use dairy-free pesto and skip the cheese for a vegan version
- A squeeze of fresh lemon juice right before serving brightens everything up
- Leftovers reheat surprisingly well in a skillet over medium heat
Save Theres something deeply satisfying about a meal that comes together this quickly but tastes like it took all afternoon. Hope this becomes a weeknight staple in your kitchen too.
Recipe FAQs
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi works well. However, reduce cooking time in step 2 to 4–5 minutes since fresh gnocchi cooks faster and won't develop the same crispy exterior. Alternatively, parboil fresh gnocchi first, then pan-fry until golden.
- → How do I make this vegan?
Substitute dairy-free pesto and omit the Parmesan cheese, or use nutritional yeast for a similar flavor. Ensure your store-bought gnocchi is egg-free. This keeps the dish flavorful while accommodating dietary preferences.
- → What can I add for extra protein?
Cooked chicken, shrimp, or crumbled tofu integrate seamlessly into this dish. Add them in step 4 alongside the peas and spinach, allowing them to warm through for 2–3 minutes before finishing with pesto.
- → Can I prepare this ahead of time?
The gnocchi and vegetables are best served fresh from the skillet. However, you can prep ingredients in advance—mince garlic, thaw peas, and measure pesto. Assemble the finished dish just before serving for optimal texture and flavor.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the fresh basil and light pesto flavors beautifully. The acidity cuts through the richness of the oil and pesto while enhancing the vibrant vegetable notes.
- → How do I prevent the gnocchi from sticking?
Use a nonstick skillet and ensure it's properly heated before adding gnocchi. A generous amount of olive oil helps create crispy surfaces without sticking. Stir occasionally but not constantly to allow golden browning.