Pesto Pea Gnocchi Skillet

# What You Need:

01 - 18 oz shelf-stable potato gnocchi

02 - 1 cup frozen peas, thawed

03 - 2 cups fresh baby spinach, optional

04 - 1/3 cup basil pesto, store-bought or homemade

05 - 2 tablespoons grated Parmesan cheese, plus additional for serving

06 - 2 tablespoons extra virgin olive oil

07 - 2 cloves garlic, minced

08 - Salt and freshly ground black pepper to taste

09 - Fresh basil leaves, optional

10 - Lemon zest, optional

01 - Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.

02 - Add gnocchi in an even layer and cook, stirring occasionally, for 7 to 8 minutes until golden and crispy on all sides.

03 - Add minced garlic and cook for 30 seconds until fragrant.

04 - Stir in thawed peas and spinach if using. Cook for 2 to 3 minutes until peas are heated through and spinach is wilted.

05 - Reduce heat to low. Add basil pesto and Parmesan cheese, then toss until gnocchi and vegetables are evenly coated and heated through.

06 - Season with salt and pepper to taste. Serve immediately with additional Parmesan, fresh basil, and lemon zest as desired.

01 -

You get restaurant-quality texture in 25 minutes without boiling a single pot of water
The pesto creates an instant sauce that clings to every crispy edge and crevice
Frozen peas add bursts of sweetness that balance the rich, savory flavors perfectly

02 -

Crowding the pan will steam the gnocchi instead of crisping them, so use your largest skillet or cook in batches
Do not boil the gnocchi first, they will become mushy and won't develop that coveted crunch
The residual heat will continue cooking the gnocchi, so remove from heat as soon as the sauce is evenly distributed

03 -

Let your pan get properly hot before adding the gnocchi, or you'll end up with sad, pale pillows instead of golden crispy ones
Homemade pesto freezes well, so make a big batch in summer when basil is abundant and thaw portions for quick meals like this