Italian-Inspired
Skillet Pesto Gnocchi with Peas
Shelf-stable gnocchi browns in a skillet, then gets tossed with pesto, peas, and a little pasta water. The result is a green, weeknight dinner ready in under half an hour.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Photo: sarahstierch (CC BY). Source
Why you’ll love it
- Browning gnocchi first builds flavor you miss when only boiling.
- Frozen peas cook through the residual heat and keep color.
- Pesto coats the dumplings without a long simmered sauce.
- One skillet keeps cleanup small for busy nights.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat olive oil in a large skillet over medium-high heat.
- 2
Add gnocchi in a single layer and cook 5 to 7 minutes, stirring occasionally, until golden on several sides.
- 3
Stir in garlic and cook 30 seconds until fragrant.
- 4
Add water, peas, salt, and pepper; cover and cook 2 minutes until peas are hot.
- 5
Remove from heat, fold in pesto and Parmesan until coated, and serve immediately.
Pro tips
- Do not overcrowd or the gnocchi will steam instead of sear.
- Use a nonstick or well-seasoned skillet so the gnocchi release cleanly.
- Reserve a spoon of pasta water only if the pesto looks too thick.
Easy substitutions
- basil pesto
- sun-dried tomato pesto
- Parmesan
- pecorino
- frozen peas
- frozen edamame
Storage and reheating
Storage
Refrigerate leftovers in a sealed container up to 3 days.
Reheating
Reheat in a skillet over medium with a splash of water until loosened and hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 430
- Protein
- 13 g
- Carbs
- 52 g
- Fat
- 19 g
- Fiber
- 5 g
Moderate · Stovetop, One Pan · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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