Save to Pinterest Tender pan-crisped gnocchi tossed in a rich pesto cream sauce with juicy chicken bites—an irresistible weeknight comfort dish bursting with Italian flavors. This recipe brings together simple ingredients for a meal that feels truly indulgent.
Save to Pinterest Using a single skillet, this dish simplifies cleanup while maximizing taste. The chicken is seasoned simply to let the pesto and garlic shine, making it a perfect easy main dish for any night of the week.
Ingredients
- Chicken: 2 boneless, skinless chicken breasts (about 400 g) cut into 1-inch cubes, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp olive oil
- Gnocchi: 500 g (18 oz) store-bought potato gnocchi
- Sauce: 2 tbsp unsalted butter, 3 cloves garlic (minced), 1 cup heavy cream, 1/2 cup basil pesto, 1/4 cup grated Parmesan cheese, salt and black pepper
- Garnish: Fresh basil leaves and extra grated Parmesan
Instructions
- Step 1
- Season the chicken cubes with salt and black pepper.
- Step 2
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 5–7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Step 3
- In the same skillet, add the butter. Once melted, add the gnocchi. Sauté for 5–6 minutes, stirring occasionally, until the gnocchi are golden and crisp on the outside.
- Step 4
- Add minced garlic and cook for 1 minute until fragrant.
- Step 5
- Pour in the heavy cream and bring to a gentle simmer, stirring to deglaze the pan.
- Step 6
- Stir in the pesto and Parmesan; mix until the sauce is smooth and creamy.
- Step 7
- Return the cooked chicken to the skillet, tossing everything to coat evenly in the sauce. Taste and season with additional salt and pepper if needed.
- Step 8
- Serve hot, garnished with fresh basil and extra Parmesan, if desired.
Zusatztipps für die Zubereitung
Make sure to use a large skillet so that the gnocchi can spread out and brown properly. When adding the cream, use your spatula to scrape the bottom of the pan to incorporate the flavorful bits left behind by the chicken.
Varianten und Anpassungen
For a lighter version, use half-and-half or whole milk instead of heavy cream. To make this dish vegetarian, swap the chicken for sautéed mushrooms or sun-dried tomatoes.
Serviervorschläge
Pair this rich Italian dish with a crisp white wine such as Pinot Grigio or Sauvignon Blanc to balance the creaminess of the pesto sauce.
Save to Pinterest This Creamy Pesto Gnocchi with Chicken is a reliable winner for busy evenings, offering 32g of protein per serving and a flavor profile that everyone will love.
Recipe FAQs
- → Can I use fresh gnocchi instead of store-bought?
Yes, fresh gnocchi works beautifully in this dish. Cook fresh gnocchi according to package directions until they float, then pan-crisp them in butter for 2-3 minutes per side for extra texture.
- → How do I make this dish lighter?
Substitute heavy cream with half-and-half or whole milk to reduce fat content. You can also use Greek yogurt mixed with a bit of cream for a tangy, lighter sauce while maintaining creaminess.
- → What's the best way to crisp the gnocchi?
Use a large skillet over medium-high heat with enough butter to coat the bottom. Arrange gnocchi in a single layer and avoid stirring constantly—let them sit for 1-2 minutes between stirs to develop golden, crispy exteriors.
- → Can I make this vegetarian?
Absolutely. Replace the chicken with an equal amount of sautéed mushrooms, spinach, or roasted vegetables. Cook them until tender before adding the cream sauce for the same satisfying, protein-rich meal.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the pesto and cream beautifully. The acidity cuts through the richness and refreshes your palate between bites.
- → Can I prepare this ahead of time?
Cook the chicken ahead and refrigerate. Prepare the pesto cream sauce and store separately. Reheat gently before combining with fresh pan-crisped gnocchi for best texture and flavor.