Save The smell of garlic hitting hot olive oil still takes me back to my tiny first apartment, where I discovered that shelf-stable gnocchi could transform into something extraordinary. I was skeptically staring at a package from the back of my pantry, tired from work, and decided to just pan-fry them instead of boiling. Those golden crispy edges changed everything I thought I knew about quick weeknight cooking.
Last Tuesday my friend Sarah dropped by unexpectedly, and I threw this together while catching up at the counter. She watched me toss the peas into the sizzling pan, initially skeptical about the frozen addition, but then literally moaned at her first bite. Now she texts me every week asking if Im making my green skillet dinner.
Ingredients
- 500 g (18 oz) shelf-stable potato gnocchi: Shelf-stable varieties crisp up beautifully compared to fresh refrigerated ones, which can turn gummy when pan-fried
- 1 cup (150 g) frozen peas, thawed: Sweet pops of color that cook quickly and add brightness without overwhelming the dish
- 2 cups (60 g) baby spinach (optional): Wilts down into silky ribbons that add nutrition without changing the flavor profile
- 1/3 cup (80 g) basil pesto: The instant sauce that brings everything together, whether homemade or from a jar
- 2 tbsp grated Parmesan cheese, plus more for serving: Adds salty depth that complements the creamy pesto perfectly
- 2 tbsp olive oil: Creates the golden crispy crust on the gnocchi that makes this dish special
- 2 cloves garlic, minced: Fragrant foundation that infuses the oil with classic Italian flavors
- Salt and freshly ground black pepper, to taste: Final seasoning that lets all the ingredients shine
- Fresh basil leaves and lemon zest (optional): Bright garnishes that make the dish look and taste freshly made
Instructions
- Crisp the gnocchi in hot oil:
- Heat olive oil in a large nonstick skillet over medium-high heat until it shimmers, then add gnocchi in an even layer. Let them cook undisturbed for 2-3 minutes before tossing, continuing for 7-8 minutes until golden brown and irresistibly crunchy on most sides.
- Add aromatic garlic:
- Reduce heat slightly, toss in minced garlic, and stir constantly for just 30 seconds until fragrant. Watch carefully so it does not burn, which would turn the flavor bitter.
- Introduce the vegetables:
- Stir in thawed peas and spinach if using, cooking for 2-3 minutes until the peas are hot throughout and the spinach has completely wilted into silky green ribbons.
- Coat everything with pesto:
- Reduce heat to low and add the basil pesto along with the Parmesan cheese. Toss gently but thoroughly until every piece of gnocchi and every pea is evenly coated and heated through.
- Season and serve:
- Taste and adjust with salt and pepper as needed, then serve immediately while the gnocchi is still crispy. Top with extra Parmesan, fresh basil leaves, or a sprinkle of lemon zest for restaurant-style presentation.
Save This recipe saved me during that chaotic month when my kitchen was being renovated and I was cooking with just a hot plate and a skillet. Something about the combination of crispy, chewy, and creamy textures made even the most stressful days feel a little more manageable.
Making It Your Own
I have found that adding a handful of cherry tomatoes during the last minute of cooking creates little bursts of juiciness that play beautifully against the crispy gnocchi. Sometimes I toss in red pepper flakes with the garlic when I want warmth that lingers on my tongue.
Protein Additions
Leftover rotisserie chicken, sauteed shrimp, or crispy pancetta cubes transform this from a side dish into a complete meal. Cook proteins separately and fold them in at the very end so they do not get lost in the pesto.
Perfect Pairings
A crisp Pinot Grigio cuts through the richness of the pesto while complementing the sweet peas. I also love serving this with a simple arugula salad dressed in lemon vinaigrette to balance the hearty, comforting flavors.
- Grilled lemon wedges on the side let everyone brighten their own serving
- A dollop of ricotta stirred in at the end creates an incredibly creamy version
- Leftovers reheat surprisingly well in a dry skillet to restore the crispiness
Save There is something deeply satisfying about a dish that comes together this quickly but tastes like you spent much longer on it. Hope it becomes a go-to in your kitchen too.
Questions & Answers
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi works beautifully in this dish. However, fresh gnocchi requires less cooking time—typically 2–3 minutes in the skillet rather than 7–8. Watch closely to avoid overcooking, as it can become mushy.
- → How do I make this dish vegan?
Substitute dairy-free pesto (or make your own with olive oil, basil, garlic, and nuts) and omit the Parmesan cheese or use a vegan alternative. Ensure your gnocchi is egg-free, as some store-bought varieties contain eggs.
- → What can I add for extra protein?
Cooked chicken, shrimp, tofu, or white beans are excellent additions. Add them in step 4 alongside the peas to warm through. Adjust seasoning as needed, especially if using pre-seasoned proteins.
- → Can I prepare this ahead of time?
This dish is best served fresh for optimal texture. However, you can prep ingredients in advance—cook and crisp the gnocchi, mince garlic, and measure pesto and peas. Assemble and cook together just before serving.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the fresh basil pesto and bright flavors beautifully. Alternatively, try Sauvignon Blanc or Vermentino for a slightly herbaceous pairing that echoes the pesto.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over medium heat, adding a splash of water or olive oil to restore texture. The pesto may separate slightly upon cooling—simply stir to recombine.