Basil Pesto Gnocchi

Chicken Pesto Gnocchi is a real crowd-pleaser. This timeless and easy main bears all the hallmarks of good Italian cooking. The gnocchi recipe marrying together simple ingredients to create a final result that’s bursting with flavour.

Soft and tender on the outside while being soft and delicious on the inside. This pesto gnocchi with chicken is comforting without being too heavy and quick enough to make during the week.

Ideal for all seasons and with easy-to-find ingredients, this tasty dish is one you’ll definitely want to add to your repertoire.

About Gnocchi

Gnocchi is a perfect vehicle for the zingy, herb flavour of pesto. These soft and pillowy potato Italian dumplings are traditionally made of potatoes, flour and egg yolk and make for a versatile alternative to pasta.

Once the dough is made, they cook in just a couple of minutes when submerged into a pot of salted boiling water. For this recipe, we will not utilize the boiling method, because we are going to enhance the crunchiness of the gnocchi by sautéing it instead.

But if you follow the boiling method, you’ll know they’re done when they rise to the surface, where they can then be drained and simply mixed with your ingredients. Truly does not take long to boil, typically 2-3minutes depending on the amount.

Making your own gnocchi isn’t as daunting as it may seem, with no real technical skill required and few ingredients to work with. In a pinch, you can of course use pre-made gnocchi.

And since we are all about fast and easy, but yet satisfying, we opted for the pre-made frozen gnocchi. An effortless recipe for your family in 30 minutes or less.

But we also did something to help enhance the texture and bring out the flavor by not boiling the gnocchi, but sautéing it instead. And now, our gnocchi pesto recipe tastes and feels like restaurant quality.

Chicken Cuts

Chicken breast is ideal for this recipe as there’s very little preparation involved and its cooking time is minimal. Plus, chicken breast is not as fatty as other kinds of meat, and is packed full of protein that will keep you feeling full. 

You can use skinless chicken thighs, but I highly recommend using chicken breast to make this dish.

Properly seasoning your chicken as it cooks will help bring out the best of its flavor, and of course, salt and pepper added to taste.

Make sure to properly preheat your pan, as this will make the outside of your chicken nice and golden brown while locking in all that meaty goodness.

The key to a delicious chicken breast is not to overcook it – if over cook it, it will end up being dry.

A whole breast cooked in a pan will take around 10 minutes on each side, though if you would prefer to cook yours in the oven you’ll have to allow for a few minutes more. For this recipe pesto gnocchi recipe, we will cut it into medium chunks and sauté the meat.

Making The Basil Pesto Sauce

This thick, herby sauce originated in Genoa, Italy, and consists of garlic, parmesan, pine nuts, olive oil and plenty of fresh basil. Although we have altered the sauce to suit our readily available ingredients, this sauce taste just as savory.

Pesto has a beautiful fresh flavor with a hint of creaminess from the nuts, with a vivid green color that looks beautiful in any dish.

The consistency of pesto allows it to really coat the gnocchi, while the taste is an ideal partner for salty, savory chicken.

It takes a little effort to make, but a batch of fresh pesto will keep in the refrigerator for about a week, as long as it is stored in an airtight container.

On nights when you really don’t feel like cooking, pesto mixed with some freshly cooked spaghetti can make for a perfect low-effort meal. 

Frequently Asked Questions (FAQ)

• Which nuts to use – I have used pine nuts as they are traditionally used to make basil pesto, but you can also use cashews (used in this recipe), almonds, walnuts and pistachios. The preference is yours!
• Store-bought or homemade Gnocchi – If you have the time to make homemade Gnocchi, go for it! If you don’t have the time, consider using store-bought ones from the frozen food section at the local grocery store. Either homemade or store-bought will work well in this recipe. Be mindful that gnocchi cooks much faster than “pasta”, once you see them floating to the top of the water, they are done (do not leave in the water).
• Oil – Peanut oil works well with this dish, especially when cooking the chicken. Peanut oil is good for frying, sautéing, and flavor! Not to mention, it’s also good for your heart. If you do not have peanut oil, consider using a good quality extra virgin olive oil or grapeseed oil.
• Storing leftovers – Leftover pesto sauce will last well in the fridge for up to 4 days (it may oxidase but just give it a stir). 

More Favorite Pasta Recipes

If you love Pesto Gnocchi with chicken and tomatoes, check out these delicious pasta recipes next:

Baked Mac And Cheese With Broccoli

Stovetop Mac And Cheese 

Creamy Shrimp Scampi Linguine

Instant Pot Chili Mac And Cheese

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