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Delicious Pesto Chicken Gnocchi in white bowl on wooden spoon board

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


  • 2 Bags Frozen Gnocchi 14 Oz. Per Bag
  • 1 Pint Grape Tomatoes Cut In Halves
  • 2 Large Chicken Breast Cut In Bite Size
  • 2 Tbsp. Olive Oil
  • Salt and Pepper To Taste

Pesto Sauce

  • 4 Cups Fresh Basil leaves
  • 1 Cup Whole Cashews
  • 1 ½ Cups Vegetable Oil Or Extra Virgin Olive Oil
  • 1 Tbsp. Lemon Juice
  • 3 Garlic Cloves


  • Wash and slice the grape tomatoes in halves and set aside.
    Wash and cut the chicken breast in bite size. Place in a bowl, and season with salt and pepper to taste.
    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.
    Meanwhile, make the pesto sauce by adding all ingredients to a blender, and blend to a smooth saucy consistency. Set aside.
    Pesto Sauce in blender
  • Once all of the chicken has browned, add in the frozen gnocchi. You may run it under hot water quickly by placing the gnocchi bits in a bowl to thaw it out (no more than 1 minute). But this is NOT necessary unless it is completely frozen.
    Continue to stir to allow all of the gnocchi to cook, once you see some of the gnocchi pieces starts to turn golden brown, Transfer the chicken and gnocchi to a large bowl.
    Add in the pesto sauce and tomatoes, mix well combined.
    gnocchi topped with tomatoes and pesto sauce
  • Serve with cheeze (optional) and enjoy!
    Delicious Pesto Chicken Gnocchi in white bowl on wooden spoon board



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***


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