Creamy Pesto Gnocchi with Chicken (Print View)

Tender gnocchi and chicken in a rich pesto cream sauce. An easy Italian comfort dish perfect for weeknight dinners.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (14 oz), cut into 1-inch cubes
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil

→ Gnocchi

05 - 18 oz store-bought potato gnocchi

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup heavy cream
09 - 1/2 cup basil pesto
10 - 1/4 cup grated Parmesan cheese
11 - Salt and black pepper to taste

→ Garnish

12 - Fresh basil leaves
13 - Extra grated Parmesan cheese

# Directions:

01 - Season chicken cubes with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5-7 minutes until golden brown and cooked through. Transfer to a plate.
03 - In the same skillet, melt butter over medium heat. Add gnocchi and sauté for 5-6 minutes, stirring occasionally, until golden and crispy on the exterior.
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
05 - Pour in heavy cream and bring to a gentle simmer, stirring to deglaze the pan.
06 - Stir in basil pesto and grated Parmesan cheese, mixing until smooth and creamy.
07 - Return cooked chicken to the skillet, tossing all ingredients to coat evenly in the sauce. Adjust seasoning with additional salt and pepper as needed.
08 - Transfer to serving bowls and garnish with fresh basil leaves and additional Parmesan cheese.

# Expert Advice:

01 -
  • Golden, crispy gnocchi pillows soak up the creamy pesto sauce like little flavor sponges.
  • Everything cooks in one skillet, so cleanup is as easy as the cooking.
  • It tastes like you spent an hour in the kitchen, but you were done before the wine finished breathing.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not boil the gnocchi first, pan-frying them straight from the package gives you crispy edges and fluffy centers.
  • Use a large skillet so the gnocchi have room to crisp, crowding them will make them steam and turn gummy.
  • Let the chicken rest outside the pan while you crisp the gnocchi, this keeps it from overcooking and drying out.
03 -
  • Pat the chicken dry with a paper towel before seasoning, moisture prevents a good sear and you'll end up steaming instead of browning.
  • Use a nonstick or well-seasoned cast iron skillet to keep the gnocchi from sticking and tearing when you flip them.
  • Taste the sauce before adding the chicken back in, pesto brands vary in saltiness and you might need to adjust.
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