Save The first time I made this skillet gnocchi, my roommate wandered into the kitchen asking what smelled so incredible. I'd accidentally crisped the gnocchi longer than intended, creating these golden, crunchy pillows that snapped when you bit into them. That happy mistake taught me that shelf-stable gnocchi transforms into something entirely different when given the chance to crisp up in hot oil instead of being boiled.
I've served this to friends who swore they hated gnocchi because of past encounters with gummy, dense boiled versions. Watching their faces light up when they took that first crispy bite has become one of my favorite kitchen moments. The contrast between the golden exterior and pillowy inside is pure magic, especially when coated in vibrant green pesto.
Ingredients
- Shelf-stable potato gnocchi: The shelf-stable variety crisps up beautifully in a skillet, unlike fresh gnocchi which can fall apart
- Frozen peas: These little green gems add sweetness and color that brightens the whole dish
- Baby spinach: Optional, but wilts into the pesto for extra nutrition and a deeper green hue
- Basil pesto: Store-bought works perfectly here, though homemade adds an even fresher punch
- Parmesan cheese: Grated right into the skillet creates umami richness and helps the sauce cling to the gnocchi
- Olive oil: Use enough to generously coat the bottom of your pan for even crisping
- Garlic: Minced fresh garlic adds aromatic depth that complements the basil in the pesto
Instructions
- Crisp the gnocchi:
- Heat the olive oil in a large nonstick skillet over medium-high until it shimmers, then add the gnocchi in a single even layer and let them cook undisturbed for 2-3 minutes before tossing
- Build the aromatics:
- Once the gnocchi is golden all over, push them to the sides and add the garlic to the center, stirring constantly for 30 seconds until it becomes fragrant
- Add the vegetables:
- Toss in the peas and spinach if using, stirring for 2-3 minutes until the peas are hot and the spinach has completely wilted into the mix
- Create the sauce:
- Reduce heat to low, pour in the pesto and Parmesan, and toss everything together until each piece of gnocchi is coated and the sauce is bubbling slightly
- Season and serve:
- Taste and adjust with salt and pepper as needed, then plate immediately while still crispy with extra Parmesan, fresh basil, or lemon zest
Save This recipe has become my go-to for nights when comfort food needs to happen fast but still feel special. I've made it for dinner parties, solo Netflix marathons, and even as a hangover cure that somehow feels nourishing while still being indulgent.
Making It Your Own
Sometimes I'll add cherry tomatoes that burst in the heat, creating little pockets of juicy acidity throughout the dish. Other times, I'll toss in some toasted pine nuts or walnuts right at the end for crunch that echoes the crispy gnocchi. The recipe is incredibly forgiving and welcomes whatever you have in your crisper drawer.
Pairing Suggestions
A crisp Pinot Grigio cuts through the richness of the pesto andParmesan while complementing the sweet peas. I also love serving this alongside a simple arugula salad dressed with lemon vinaigrette, the peppery greens balancing the carb-heavy skillet beautifully.
Storage and Reheating
Leftovers will keep in an airtight container in the refrigerator for up to three days, though the gnocchi will lose some of its crunch. To revive the texture, reheat in a skillet over medium heat with a splash of olive oil, or干脆 accept that day-two gnocchi is softer but still incredibly flavorful.
- Freezing is not recommended as the texture of both gnocchi and pesto will suffer
- If you know you'll have leftovers, undercook the gnocchi slightly so they firm up when reheated
- Store garnishes separately and add fresh when serving leftovers
Save There's something deeply satisfying about transforming a simple pantry staple into a dish that feels like it came from a rustic Italian kitchen.
Recipe FAQs
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi works well, but reduce cooking time slightly as it cooks faster than shelf-stable varieties. Watch for them to float and turn golden rather than following the full 7-8 minute timeframe.
- → How do I make homemade basil pesto?
Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil until you reach your desired consistency. Adjust salt and pepper to taste. A food processor or blender works best for achieving a smooth texture.
- → What proteins pair well with this dish?
Grilled chicken, seared shrimp, or pan-fried tofu all complement this skillet beautifully. Add them after crisping the gnocchi, or cook separately and toss in at the end to maintain their texture.
- → Can I make this vegan?
Absolutely. Use dairy-free pesto and replace Parmesan with nutritional yeast or a plant-based cheese alternative. The dish maintains its vibrant flavors while accommodating vegan dietary preferences.
- → How should I store leftovers?
Store cooled gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or olive oil to prevent drying out.