Creamy Pesto Gnocchi with Chicken (Printable)

Tender gnocchi tossed in creamy pesto sauce with juicy chicken bites. An easy Italian comfort dish ready in 35 minutes.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 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. Remove from skillet and set aside.
03 - Add butter to the same skillet. Once melted, add gnocchi and sauté for 5-6 minutes, stirring occasionally, until golden and crisp on the outside.
04 - Add minced garlic and cook for 1 minute until fragrant.
05 - Pour heavy cream into the skillet and bring to a gentle simmer, stirring to deglaze the pan.
06 - Stir in pesto and Parmesan cheese. Mix until the sauce is smooth and creamy.
07 - Return cooked chicken to the skillet and toss everything to coat evenly in the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Serve hot, garnished with fresh basil leaves and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • It comes together in about 35 minutes but tastes like it simmered all afternoon
  • The gnocchi gets pan-crisped instead of boiled, creating this incredible texture contrast
  • Leftovers reheat surprisingly well if there are any which there rarely are
02 -
  • Do not overcrowd the pan when cooking the gnocchi or they will steam instead of crisp up
  • The sauce will thicken as it stands off the heat, so do not panic if it looks slightly thin when you first mix it
03 -
  • Use a large skillet so you have plenty of surface area for getting those gnocchi properly crispy
  • Grate your Parmesan fresh from a block because pre-grated cheese has anti-caking agents that prevent smooth melting
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