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homemade Pesto gnocchi topped with tomato, pine nuts, and fresh basil in gray bowl.
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Pesto Gnocchi With Chicken

Make dinner time a breeze with this Chicken Pesto Gnocchi recipe. This crowd-pleaser meal is perfect for a weeknight dinner and bears all the hallmarks of good Italian cooking.
Course Dinner, Lunch
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 People
Calories 400kcal
Author Savory Thoughts

Equipment

  • Skillet
  • Blender or food processor

Ingredients

Pesto Sauce

  • ⅓ Cup Pine Nuts; Roasted
  • Juice From 1 Lemon
  • 2 Cloves Garlic
  • 1 tsp. Kosher Salt
  • ½ tsp. Black Ground Pepper
  • 1 ½ Cup Fresh Basil Leaves
  • 3 Tbsp. Olive oil; more if needed

Chicken Breast

  • 2.19 Lbs. Chicken Breast; Cut into 1 to 1 ½ inch cubes
  • 1 ½ tsp. Kosher Salt; Or to taste
  • 1 tsp. Ground Black Pepper; Or to taste
  • 1 tsp. Ground Onion Powder
  • 1 tsp. Garlic Powder
  • 2 Tbsp. Oil; For pan frying

Gnocchi

  • 1 Tbsp. Olive Oil
  • 2 Lbs. Store-bought Gnocchi
  • ½ Cup Water
  • 1 Pint Cherry or Grape Tomato
  • Fresh Basil; For Garnish
  • Parmesan Cheese; Optional

Instructions

  • Wash and slice the grape tomatoes in halves and set aside.
    Heat the skillet over medium-heat and roast the pine nuts until golden brown.
    Make the pesto: Place all the ingredients in the blender or food processor. Blend to a creamy texture, then set aside.
    Next, wash and cut the chicken into bite size pieces. Place in a bowl, and season with salt and pepper (to taste), garlic and onion powder.
    Cook the chicken: Over medium high heat, heat the oil in a pan. Then add the chicken. Cook until golden brown on all sides. This should take about 8-10 minutes depending on the cut size.
    Next, roast the tomatoes in the same skillet until lightly golden brown. Set aside.
    homemade pesto sauce in clear jar
  • Prepare the pesto gnocchi chicken: Add the gnocchi in the same skillet. Stir well then deglazed with ½ cup water. Cook for 2-3 minutes. Then add the tomatoes. Stir well to combine.
    Lower the heat to low, then add the homemade pesto sauce. Continue to stir to avoid sticking to the bottom of the skillet.
    Simmer for about 5 minutes.
    Serve warm with fresh basil and parmesan cheese.
    homemade Pesto gnocchi topped with tomato, pine nuts, and fresh basil in gray bowl.

Video

Notes

Quick Tips For Making This Recipe
  • 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.
  • 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).
 
***Calories are estimated per serving***

Nutrition

Serving: 6People | Calories: 400kcal | Carbohydrates: 15g | Protein: 6g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 13g | Sodium: 86mg | Potassium: 484mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 92mg | Calcium: 14mg | Iron: 3mg