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Pesto Chicken Gnocchi Bake

This ultra cheesy pesto chicken gnocchi bake recipe comes together quickly, and it's a fabulous treat meal that's special enough for company! It's rich, creamy, and easy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Course: Main Course
Cuisine: Italian-American Fussion

Ingredients

  • 1 tablespoon butter
  • 1/2 medium onion chopped
  • 2 cloves garlic minced
  • 1/2 cup dry white wine
  • 1 cup heavy/whipping cream
  • 1/4 cup DeLallo Pesto
  • 1/2 teaspoon Italian seasoning
  • 1 pound DeLallo Potato Gnocchi
  • 2 cups cooked/rotisserie chicken
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups shredded Mozzarella cheese
  • 1 teaspoon chopped fresh parsley
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. Preheat your oven to 375F and move the rack to the top third of the oven.
  2. Melt the butter in a deep oven-safe skillet over medium heat and sauté the onion for 5 minutes or until it softens and starts to lightly brown.
  3. Add in the garlic and wine and let it bubble for about 30 seconds.
  4. Add in the cream, pesto, and Italian seasoning, and stir until smooth.
  5. Stir in the gnocchi and chicken, give it a good stir, and let it heat through for 1-2 minutes. Don't let the sauce get too thick. Add a splash more cream if it's starting to thicken up a lot.
  6. Take the skillet off the heat and top with the parmesan and mozzarella. Bake, uncovered, for 15 minutes. Optional: broil to brown the cheese more (watch it carefully so it doesn't burn).
  7. Let it sit for 5 minutes prior to serving. Sprinkle with the parsley and season with salt & pepper as needed.