# What You'll Need:
→ Gnocchi
01 - 18 oz shelf-stable potato gnocchi
→ Vegetables
02 - 1 cup frozen peas, thawed
03 - 2 cups baby spinach, optional
→ Pesto
04 - 1/3 cup basil pesto, store-bought or homemade
05 - 2 tablespoons grated Parmesan cheese, plus more for serving
→ Aromatics and Oils
06 - 2 tablespoons olive oil
07 - 2 cloves garlic, minced
08 - Salt and freshly ground black pepper to taste
→ Garnish
09 - Fresh basil leaves, optional
10 - Lemon zest, optional
# How To Make It:
01 - Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat until shimmering.
02 - Add the gnocchi in an even layer. Cook, stirring occasionally, for 7 to 8 minutes until golden and crisp on all sides.
03 - Add the minced garlic and cook for 30 seconds until fragrant.
04 - Stir in the thawed peas and spinach if using. Cook for 2 to 3 minutes until the peas are heated through and the spinach has wilted.
05 - Reduce heat to low. Add the basil pesto and Parmesan cheese. Toss until the gnocchi and vegetables are evenly coated and heated through.
06 - Season with salt and freshly ground black pepper according to preference.
07 - Transfer to serving plates immediately. Garnish with additional Parmesan, fresh basil leaves, and lemon zest if desired.
