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.
2.19Lbs.Chicken Breast;Cut into 1 to 1 ½ inch cubes
1 ½tsp.Kosher Salt;Or to taste
1tsp.Ground Black Pepper;Or to taste
1tsp.Ground Onion Powder
1tsp.Garlic Powder
2Tbsp.Oil;For pan frying
Gnocchi
1Tbsp.Olive Oil
2Lbs.Store-bought Gnocchi
½CupWater
1PintCherry 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.
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.
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).