Chicken Pesto Gnocchi 2

Pesto Chicken Gnocchi

Chicken Pesto Gnocchi 2

Pesto Chicken Gnocchi

Soft traditional Italian potato dumplings mixed with pan roasted chicken and creamy pesto sauce. A new family comfort classic that cooks up in less than 30 minutes. Its even healthier when you add spinach and tomatoes.
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Total Time 30 minutes
Course Main Dish
Cuisine Chicken, Italian, Potato
Servings 4 servings


  • 1 tbsp olive oil
  • 2 boneless skinless chicken breasts or thighs 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
  • 2 cups medium tomatoes quartered optional
  • 1/4 cup freshly grated Parmesan cheese
  • Salt to taste
  • Pepper to taste


  • In a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet and season with salt and pepper to taste.
  • Cook, stirring occasionally until the chicken is no longer pink and begins to brown, about 6 to 8 minutes.
  • Add the shallot and garlic. Cook, stirring, until they become fragrant, about 30 seconds. Stir in the pesto sauce and continue to cook, stirring, until everything is well combined about 30 seconds.
  • Stir in the broth and cream. Bring the mixture to a simmer and add the gnocchi. Continue to cook, stirring often, until the liquid has mostly been absorbed and has thickened, about 2 to 3 minutes.
  • Stir in the baby spinach, tomatoes (if using) and freshly grated Parmesan cheese.
  • Continue to cook until the spinach is wilted, about 1 minute.
  • Serve immediately topped with some more Parmesan cheese or store in the refrigerator for up to 3 days.



You can also use shrimp, pre-roasted left over roticerie chicken as well to make this dish
Tried this recipe?Let us know how it was!

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