Pesto Chicken Gnocchi Recipe
One of the coziest dinners that you can prepare in less than 20 minutes is pesto gnocchi. Using handmade basil pesto and pillowy soft gnocchi, it couldn't be simpler or more delectable to make!
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| Pesto Chiken Gnocchi |
What can pesto not be used for?
This sauce transforms any meal into culinary gold, especially this very savory and soothing gnocchi and chicken bake.
Stir a little amount of pesto into the tomato mixture to evenly cover everything, and then add more just after the dish comes out of the oven for a finishing touch.
This dish won't last long; guests will fight over the last mouthful whether you use our go-to pesto recipe to get things starting or use your preferred store-bought version to save time.
INGREDIENTS
- 1 tbsp oil
- 2 boneless skinless chicken breasts, cut into
- 1-inch cubes
- 1 shallot, diced
- 2 garlic cloves, minced
- 1/3 cup pesto sauce
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 lb gnocchi
- 2 cups chopped baby spinach
- 1/4 cup freshly grated Parmesan cheese Salt and pepper to taste
DIRECTIONS
Heat oil in a large skillet over medium-high heat.
Add chicken to pan and season with salt and pepper. Cook, stirring occasionally, until chicken is no longer pink and begins to brown, about 6 to 8 minutes.
Add scallions and garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in pesto and continue cooking, stirring, until well combined, about 30 seconds. Stir in broth and cream. Bring mixture to a boil and add gnocchi.
Continue cooking, stirring frequently, until the liquid is mostly absorbed and thickened, about 2 to 3 minutes. Add baby spinach and freshly grated Parmesan cheese. Continue cooking until spinach is wilted, about 1 minute.
