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This soft potato gnocchi with juicy chicken and creamy pesto sauce turns basic elements into a mouthwatering dinner in half an hour. The tender pasta, succulent chicken bits, and velvety green sauce blend together in a hearty dish that tastes fancy but comes together with surprising ease.
I whipped up this dish during one crazy busy week when I wanted something that looked impressive without much work. What began as using up leftover ingredients turned into our family's go-to comfort meal, particularly when it's cold outside and we want something hot and satisfying.
What You'll Need
- Boneless skinless chicken thighs: Pack more richness and stay juicy compared to breast meat and won't get tough while cooking
- Potato gnocchi: Gives that cloud-like softness and soaks up the sauce wonderfully check the refrigerated section for best options
- Heavy cream: Builds the smooth, rich foundation for your sauce don't substitute low-fat versions for proper thickness
- Prepared pesto sauce: Delivers instant herb flavor and richness grab fresh when you can for brightest taste
- Lemon juice and zest: Cut through the richness with tangy zip that balances the heavy elements
- Chicken broth: Brings meaty depth to your sauce while keeping it from feeling too heavy
- Garlic: Boosts the flavor profile throughout the meal freshly minced works best
How To Make It
- Cook the Chicken:
- Sprinkle chicken with salt and pepper, then fry in olive oil at medium heat for 8-10 minutes until fully done at 165°F. You want those tasty brown bits on the edges that add extra flavor to the final meal. Give it a stir now and then for even cooking, then set aside on a plate.
- Crisp the Gnocchi:
- Drop the remaining olive oil into that same pan with the gnocchi. Let them cook 6-7 minutes until they get slightly golden and crispy, which gives a nice texture contrast and nutty taste. Throw in garlic for the last minute, then splash some water in to create steam that helps finish cooking them to just the right softness.
- Whip Up the Sauce:
- Add heavy cream, chicken broth, and pesto to the empty skillet, mixing everything while scraping those tasty bits from the bottom. Let it bubble gently, then turn heat down and simmer about 2 minutes until it thickens slightly but still flows nicely.
- Mix Everything Together:
- Put chicken and gnocchi back in the pan with lemon juice, zest, and final seasonings. Stir gently so everything gets coated in sauce. Let it all bubble together 2-3 minutes so flavors can mingle and everything's nice and hot.
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What I love most about this dish is how the pesto magically flows through the creamy sauce. It takes me back to a similar meal my grandma used to make when we visited her little home in northern Italy, though she'd spend all afternoon cooking what we can now make in minutes.
Keeping It Fresh
This tasty gnocchi stays good for about 4-5 days when kept in sealed containers in your fridge. When you want some, warm it slowly on the stove over low-medium heat, and maybe add a splash of cream or broth if it's gotten too thick. Don't worry if the sauce looks a bit separated after cooling – just stir it gently while reheating and it'll come back together nicely.
Swap It Your Way
You can easily change this dish based on what's in your kitchen. Chicken breasts work fine but cook quicker than thighs, so keep an eye on them. Going meatless? Try sautéed mushrooms or roasted veggies instead of chicken. If you can't do dairy, full fat coconut milk makes a great stand-in that keeps things creamy. Even the gnocchi isn't set in stone – try cauliflower gnocchi or your favorite pasta shapes if that's what you've got.
What To Serve With It
This rich gnocchi pairs wonderfully with a simple arugula salad tossed in lemony dressing to cut through the creaminess. Grab some crusty garlic bread for mopping up that amazing sauce. When company's coming, dump it all in a pretty serving dish and top with extra pesto drizzles, fresh grated Parmesan, some toasted pine nuts, and torn basil leaves – they'll never guess how little time you spent in the kitchen.
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This dish shows you can make something fancy and comforting in hardly any time at all.
Frequently Asked Questions
- → What types of gnocchi work here?
Sure! Regular potato gnocchi works perfectly, but gluten-free or cauliflower versions are great too. Keep in mind that cauliflower gnocchi tends to cook quicker, so watch it closely to avoid overdoing it.
- → What could I swap for heavy cream?
Whole milk is a lighter replacement for heavy cream. Need dairy-free? Coconut milk (full-fat) or cashew cream are good options. The key is to use something creamy and unsweetened to keep the sauce smooth.
- → Can chicken breasts replace thighs?
Of course! Chicken breasts are fine but cook a little faster. Cut them into uniform 1-inch pieces and adjust cooking time to 5-7 minutes or until they reach 165°F inside.
- → Which type of pesto tastes best here?
The highest flavor comes from fresh basil pesto, but a quality store-bought jar works well too. Pick one with less oil for a balanced sauce. You can also try tomato pesto or arugula pesto to mix up flavors.
- → How do I keep and reheat leftovers?
Keep leftovers in a sealed container in the fridge for up to 4-5 days. For freezing, it's best to separate the sauce from the gnocchi. Both freeze well for up to six months. Warm leftovers on low heat, stirring often, and add a touch of cream or broth if the sauce thickens too much.
- → Can this meal work vegetarian?
Absolutely! Skip the chicken and use veggie broth instead. Load up on extra ingredients like spinach, mushrooms, or peppers. You can even add beans, tofu, or tempeh for a filling, meat-free option.