Save The smell of garlic hitting hot oil always reminds me why I keep gnocchi in the pantry. One particularly frantic Tuesday, I grabbed a package without thinking and pan-fried them until they turned golden and crispy on the edges. The transformation was stunning. Tossed with pesto and peas, it became one of those meals that tastes like effort but requires almost none.
I made this for a friend who claimed she didnt like gnocchi because it was always too mushy. She took one bite of the crispy edges and immediately asked for the recipe. We ate it right out of the skillet with extra Parmesan grated over the top, laughing about how something so simple could taste this good. Sometimes the best meals are the ones you throw together without overthinking.
Ingredients
- Shelf-stable potato gnocchi (500 g): These little dumplings crisp up beautifully in a hot skillet, and keeping a package in the pantry means youre always one step away from dinner.
- Frozen peas (1 cup, thawed): Sweet, vibrant, and ready in minutes, they add a pop of color and freshness without any prep work.
- Baby spinach (2 cups, optional): Wilts down to almost nothing but adds a subtle earthiness and makes you feel like youre eating something virtuous.
- Basil pesto (1/3 cup): The star of the dish, it coats everything in herbaceous, garlicky goodness and ties all the flavors together.
- Parmesan cheese (2 tbsp, plus extra): A little goes a long way, adding nutty saltiness that makes every bite more satisfying.
- Olive oil (2 tbsp): Essential for getting that golden, crispy exterior on the gnocchi without sticking to the pan.
- Garlic (2 cloves, minced): Just 30 seconds in the pan releases all that fragrance and warmth, making the whole kitchen smell inviting.
- Salt and black pepper: Taste as you go, especially since pesto and Parmesan already bring plenty of salt to the table.
- Fresh basil leaves and lemon zest (optional): A finishing touch that makes the dish look restaurant-worthy and adds a bright, aromatic lift.
Instructions
- Get the skillet hot:
- Heat your olive oil in a large nonstick skillet over medium-high heat until it shimmers. This is the moment that sets up the crispy magic to come.
- Crisp the gnocchi:
- Add the gnocchi in an even layer and resist the urge to stir constantly. Let them sit for a minute or two at a time, turning occasionally, until theyre golden and crisp on all sides, about 7 to 8 minutes total.
- Add the garlic:
- Toss in the minced garlic and stir it around for just 30 seconds until it smells incredible. Any longer and it might burn, so keep your eyes on it.
- Stir in the greens:
- Add the peas and spinach if youre using it, stirring gently until the peas are warmed through and the spinach wilts down into the pan, about 2 to 3 minutes. Everything should look bright and inviting.
- Toss with pesto:
- Lower the heat and add the basil pesto and Parmesan, tossing everything together until each piece of gnocchi is coated in that vibrant green sauce. Taste and adjust the seasoning with salt and pepper.
- Serve immediately:
- Spoon it onto plates or serve it straight from the skillet, topped with extra Parmesan, fresh basil, and a little lemon zest if you want that extra brightness.
Save There was an evening when I doubled the recipe for a small gathering, and we all stood around the stove with forks, picking crispy gnocchi straight from the pan. It wasnt fancy, but it felt warm and easy, the kind of meal that turns into a memory without trying. Food like this doesnt need much to make people happy.
Making It Your Own
This dish is incredibly flexible. If you want more protein, toss in cooked chicken, shrimp, or even cubed tofu after crisping the gnocchi. A squeeze of lemon juice at the end brightens everything up and cuts through the richness of the pesto. For a vegan version, swap in dairy-free pesto and skip the Parmesan or use a plant-based alternative.
What to Serve Alongside
A simple arugula salad with lemon vinaigrette balances the richness of the pesto beautifully. Crusty bread for soaking up any extra sauce is always a good idea. If youre pouring wine, a crisp Pinot Grigio or Sauvignon Blanc complements the herby, garlicky flavors without overpowering them.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the gnocchi will lose some of their crispness. Reheat gently in a skillet over medium heat with a splash of olive oil to bring back a bit of that golden texture. Microwaving works in a pinch, but the skillet method is worth the extra minute.
- Store the pesto separately if youre meal prepping to keep the flavors bright and fresh.
- Frozen gnocchi work just as well, just add a minute or two to the cooking time.
- If the dish seems dry after reheating, stir in a spoonful of pesto or a drizzle of olive oil.
Save This is the kind of recipe that saves you on busy nights and still makes you feel like you cooked something real. Keep the ingredients on hand, and youll always have a vibrant, satisfying meal within reach.
Recipe Guide
- → Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi works well. Reduce cooking time to 4-5 minutes as fresh gnocchi cooks faster than shelf-stable varieties. Cook until just tender and lightly golden.
- → How do I make the gnocchi extra crispy?
Ensure your skillet is hot before adding oil, spread gnocchi in a single layer without crowding, and resist stirring frequently. Let each side develop a golden crust before turning, approximately 2-3 minutes per batch.
- → Can I prepare this dish ahead of time?
This dish is best enjoyed fresh, but you can prep ingredients in advance. Cook gnocchi just before serving to maintain crispiness. Store leftovers in an airtight container for up to 2 days and reheat gently in a skillet.
- → What proteins pair well with this dish?
Grilled chicken, sautéed shrimp, or pan-fried tofu complement the pesto beautifully. Add cooked protein in the final step to warm through without overcooking.
- → Is this suitable for a vegan diet?
Absolutely. Use dairy-free pesto and substitute nutritional yeast or omit the cheese entirely. All other ingredients are naturally plant-based, making it fully adaptable.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio, Vermentino, or Sauvignon Blanc complement the fresh basil and bright flavors. The acidity cuts through the richness of the pesto beautifully.