Description
Indulge in the creamy goodness of this Chicken Pesto Gnocchi recipe that combines tender potato gnocchi, succulent chicken, and flavorful pesto in a rich cream sauce. With a hint of garlic and Parmesan, this dish is a comforting and satisfying meal for any day of the week.
Ingredients
Scale
Potato Gnocchi:
- 1 lb potato gnocchi
Chicken:
- 1 lb boneless skinless chicken breast (cut into bite-sized pieces)
Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1/2 cup basil pesto
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 cup baby spinach
- Salt and black pepper to taste
- Fresh basil and extra Parmesan for garnish
Instructions
- Cook the Gnocchi: Boil the gnocchi according to package instructions, then drain and set aside.
- Cook the Chicken: Sauté chicken pieces in olive oil until browned and cooked through. Add minced garlic and cook until fragrant.
- Make the Sauce: Stir in pesto, heavy cream, and Parmesan. Simmer until slightly thickened.
- Combine and Serve: Add gnocchi and spinach to the skillet. Cook until heated through. Season with salt and pepper. Serve hot, garnished with basil and Parmesan.
Notes
- You can use store-bought or homemade pesto.
- Try sun-dried tomato pesto or cherry tomatoes for added flavor and color.
- Rotisserie chicken can be a time-saving alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 2g
- Sodium: 470mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg
