Pesto Chicken Gnocchi (Print Version)
# Ingredients:
→ Needed Items
01 -
1 ¼ pounds boneless chicken thighs, diced into 1-inch chunks
02 -
2 garlic cloves, minced very finely
03 -
1 teaspoon lemon zest, finely grated
04 -
½ teaspoon black pepper, split
05 -
¾ teaspoon salt, split up
06 -
1 pound potato gnocchi
07 -
2 tablespoons olive oil, split into two portions
08 -
2 tablespoons water
09 -
½ cup of heavy cream
10 -
½ cup of already-made pesto sauce
11 -
¼ cup chicken broth
12 -
1 tablespoon freshly squeezed lemon juice
→ Optional Garnishes
13 -
Sliced fresh basil leaves
14 -
Parmesan cheese, grated
15 -
Crunchy toasted pine nuts
# Instructions:
01 -
Start by warming up 1 tablespoon of olive oil in a big nonstick pan over medium heat. Once the oil is hot, add the chicken chunks in a single layer. Sprinkle over ½ teaspoon salt and ¼ teaspoon black pepper. Stir frequently and cook for about 8-10 minutes, making sure each piece hits 165°F internally. Place the cooked chicken on a clean plate for later.
02 -
Using the same pan, pour in the other 1 tablespoon of olive oil and toss in the gnocchi. Let it cook for 6-7 minutes, giving it the occasional stir so it doesn’t stick. Stir in the minced garlic next and let it cook for 30 seconds till you get that garlicky smell. Pour in 2 tablespoons of water, stir a bit more, and cook for 1-2 minutes longer until the gnocchi softens up. Move it to the plate with the chicken.
03 -
Pour the heavy cream, pesto sauce, and chicken broth into your pan. Stir everything together. Crank the heat to high, let it bubble, then lower the heat. Simmer for 2 minutes until the sauce gets a bit thicker.
04 -
Now, toss the chicken and gnocchi back in. Add the lemon juice, zest, and the remaining salt and pepper. Give it a gentle stir so everything gets well coated. Warm it all through for another 2-3 minutes.
05 -
Dish it up warm. Sprinkle some Parmesan, basil, or toasted pine nuts on top if you’d like.
# Notes:
01 -
Facts are based on prep without the cheese, nuts, or basil as extras.
02 -
Store leftovers in a fridge-friendly, airtight container. Stays good for 4 to 5 days.
03 -
Want to freeze it? Flash-freeze the gnocchi and sauce apart. They can last up to 6 months.
04 -
Heat leftovers back up on a medium stovetop.
05 -
If using store pesto, pick a less oily brand for a better sauce texture.
06 -
Cauliflower or gluten-free gnocchi works just fine—just tweak cooking times.
07 -
Don’t have cream? Use whole milk or an unsweetened dairy-free alternative.
08 -
Breasts instead of thighs are fine; they just cook faster.