Save The smell of garlic hitting hot oil still makes me pause everything. I discovered this skillet method during a chaotic Tuesday when boiling water felt like too much effort, and that happy accident transformed how I approach weeknight cooking forever.
My sister called me mid-chew the first time she made this, demanding to know why restaurant gnocchi always tasted better than hers. When I explained the crispy skillet trick, there was a long silence followed by the sound of a stove clicking on.
Ingredients
- Shelf-stable potato gnocchi: Fresh refrigerated gnocchi can get mushy when pan-fried, while shelf-stable holds its shape better and develops those gorgeous crispy edges we are after
- Frozen peas: They add pops of sweetness that balance the rich pesto, and thawing them first prevents excess water from making everything soggy
- Baby spinach: This is totally optional but wilts beautifully into the dish, adding color and making you feel slightly virtuous about serving pasta for dinner
- Basil pesto: Store-bought works perfectly here, but if you have fresh basil, blend it with nuts, garlic, and olive oil for something that will make your kitchen smell incredible
- Garlic: Minced fresh garlic brings that aromatic backbone that ties the whole dish together, and cooking it briefly prevents any bitter burnt taste
- Olive oil: Use a generous amount since those gnocchi need good contact with fat to achieve that golden crispiness
- Parmesan: Adds a salty, nutty depth that complements the pesto, and grating your own makes a huge difference in how it melts
Instructions
- Crisp the gnocchi:
- Heat that olive oil in your largest nonstick skillet over medium-high heat until it shimmers, then add the gnocchi in a single even layer and let them cook undisturbed for a couple of minutes before giving them a toss
- Build the flavor base:
- Once the gnocchi is golden and crispy all over, toss in the minced garlic and stir for just thirty seconds until your kitchen smells amazing
- Add the vegetables:
- Throw in those thawed peas and spinach if you are using it, cooking just until the peas are warm and the spinach has collapsed into silky ribbons
- Bring it all together:
- Reduce the heat to low, pour in the pesto and Parmesan, and toss everything until the gnocchi is evenly coated in that vibrant green sauce
- Season and serve:
- Taste and adjust with salt and plenty of black pepper, then dish it up immediately with extra Parmesan, fresh basil leaves, and a grate of lemon zest if you want to feel fancy
Save This became my go-to when my friend had her third baby and I needed something that felt special but came together in the time it took to calm a crying toddler. She still messages me every time she makes it.
Making It Your Own
Swap the peas for asparagus in spring or diced zucchini in summer. The method stays the same but the dish feels completely new.
Protein Additions
Sautéed shrimp, rotisserie chicken, or crispy tofu cubes can be added right after the gnocchi crisps up. Just make sure whatever protein you choose is already cooked through.
Serving Suggestions
A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. I love this with a cold glass of Pinot Grigio when the weather turns warm.
- Set out extra Parmesan at the table
- Keep lemon wedges handy for squeezing over individual portions
- Crusty bread never hurts for soaking up any extra sauce
Save Something magical happens when crispy gnocchi meets bright, herbaceous pesto. This is the kind of dinner that makes weeknight cooking feel like a treat instead of a chore.
Cooking Q&A
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi will work, but cooking time may vary. Fresh gnocchi typically cooks faster and is more delicate, so reduce the pan-frying time to 5-6 minutes and stir gently to avoid breakage.
- → How do I make this vegan?
Use dairy-free pesto made with plant-based ingredients or prepare your own with basil, garlic, olive oil, and nuts. Omit the Parmesan cheese or substitute with nutritional yeast for a similar savory flavor.
- → What can I add for extra protein?
Cooked chicken breast, shrimp, or crumbled tofu are excellent additions. Add them during the final tossing step to warm through. Plan for approximately 150g of protein per serving.
- → Can I prepare this ahead of time?
This dish is best served immediately for optimal texture and flavor. However, you can prep ingredients in advance. Store cooked gnocchi and vegetables separately, then combine just before serving to maintain crispness.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the fresh basil pesto and bright green peas beautifully. The acidity cuts through the richness of the olive oil and cheese.
- → How do I prevent the gnocchi from sticking?
Use a nonstick skillet and ensure it's properly heated before adding gnocchi and oil. Avoid crowding the pan; spread gnocchi in an even layer. Stir occasionally rather than constantly to develop golden, crispy exteriors.