Save I discovered this recipe on a Tuesday evening when I had zero energy but was craving something that felt like a proper meal, not just thrown-together leftovers. The gnocchi got so incredibly crispy in the pan, creating these golden edges that made the texture absolutely perfect. Even my skeptical partner went back for seconds, which never happens with weeknight dinners.
Last month I made this for my friend who swears she hates gnocchi because she only had the boiled, mushy kind growing up. Watching her face light up when she took that first bite of the pan-crisped version was absolutely priceless. She texted me the next day asking for the recipe, which is basically the highest compliment I can imagine receiving.
Ingredients
- Shelf-stable potato gnocchi: The shelf-stable variety crisps up beautifully in a pan unlike fresh gnocchi which can get gummy, look for the vacuum-sealed packages in the pasta aisle
- Frozen peas: These little bursts of sweetness balance the rich pesto perfectly, and they thaw so quickly in the hot pan
- Baby spinach: Totally optional but I love how it wilts into the dish, adding nutrition and beautiful color contrast
- Basil pesto: Store-bought works perfectly here but homemade adds something special, just make sure its not too oily
- Parmesan cheese: Adds salty richness that brings everything together, freshly grated melts better than pre-shredded
- Olive oil: You need enough to get the gnocchi really crispy, dont skimp here or youll miss the best part
- Garlic: Minced fresh garlic adds aromatic depth, add it when the gnocchi is almost done so it doesnt burn
- Fresh basil and lemon zest: These garnishes might seem optional but they make the dish look and taste incredibly fresh
Instructions
- Crisp the gnocchi:
- Heat olive oil in a large nonstick skillet over medium-high heat until shimmering, then add the gnocchi in a single layer. Let them cook undisturbed for 2-3 minutes to develop a golden crust before stirring, continuing for 7-8 minutes total until theyre crispy on most sides.
- Add aromatics:
- Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it brown or it will turn bitter.
- Add vegetables:
- Toss in the peas and spinach if using, cooking for 2-3 minutes until the peas are hot throughout and the spinach has completely wilted into the dish.
- Sauce it up:
- Reduce heat to low, add the pesto and Parmesan, then toss everything together until the gnocchi and vegetables are evenly coated and heated through.
- Season and serve:
- Taste and add salt and pepper as needed, then serve immediately with extra Parmesan, fresh basil leaves, and lemon zest scattered on top.
Save This dish has become my go-to when friends drop by unexpectedly because it looks impressive but secretly takes zero effort. Theres something so satisfying about watching people enjoy food that came together so quickly yet tastes so thoughtful.
Making It Your Own
Ive learned that this recipe is incredibly forgiving. Sometimes I add sun-dried tomatoes for extra tang, or throw in some artichoke hearts if I have them. The base of crispy gnocchi and pesto works with whatever vegetables or proteins you need to use up.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the richness beautifully. For a complete meal, I often serve it with a simple arugula salad dressed in lemon vinaigrette, which adds a fresh, peppery contrast to the warm, comforting skillet.
Storage and Make-Ahead Tips
While this dish is best served immediately for that perfect crispy texture, Ive found that leftovers actually reheat surprisingly well in a skillet. The gnocchi loses some of its crisp but the flavors develop even more overnight.
- Store leftovers in an airtight container for up to 3 days
- Reheat in a skillet over medium heat to restore some crispiness
- The microwave works but youll lose that amazing texture
Save Theres something so comforting about a recipe that feels special enough for company but is easy enough for a random Tuesday. I hope this becomes one of your weeknight staples too.
Recipe FAQs
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi works beautifully. Reduce cooking time slightly since fresh gnocchi cooks faster. They'll still develop a nice golden exterior when pan-fried in olive oil over medium-high heat.
- → What if I don't have basil pesto on hand?
You can make quick homemade pesto by blending fresh basil, garlic, Parmesan, pine nuts, and olive oil. Alternatively, try sun-dried tomato pesto or arugula pesto for a different flavor profile.
- → How do I make this vegan?
Use dairy-free pesto and nutritional yeast instead of Parmesan for a delicious vegan version. Ensure your gnocchi doesn't contain eggs, and verify all store-bought pesto ingredients are plant-based.
- → Can I add protein to this dish?
Absolutely. Cooked chicken, shrimp, or tofu integrate seamlessly. Add protein during the final tossing stage to ensure it's heated through and coated with pesto.
- → How should I store leftovers?
Keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of olive oil or broth to restore creaminess.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the fresh basil and bright flavors beautifully. The acidity cuts through the richness of the pesto and Parmesan.