Description
Indulge in this velvety Creamy Chicken Pesto Gnocchi dish that combines pillowy potato gnocchi with tender chicken in a rich basil pesto cream sauce.
Ingredients
Scale
Potato Gnocchi:
- 1 pound potato gnocchi (store-bought or homemade)
Chicken:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
Creamy Pesto Sauce:
- 1 cup heavy cream
- 1/3 cup basil pesto
- 1/4 cup grated Parmesan cheese
Additional:
- 1 cup baby spinach (optional)
- Fresh basil or extra Parmesan for garnish
Instructions
- Cook Gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi according to package directions; drain and set aside.
- Sear Chicken: Heat olive oil in a skillet, add chicken, season, and cook until golden. Add garlic and cook briefly.
- Make Sauce: Reduce heat, add cream, pesto, and Parmesan. Simmer until thickened. Toss in cooked gnocchi and spinach.
- Serve: Garnish with basil or Parmesan and serve hot.
Notes
- You can use half-and-half for a lighter version.
- Rotisserie chicken can be substituted for a quicker meal.
- Enhance the dish with sun-dried tomatoes or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 2g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg
