Pesto Gnocchi with Chicken
User Reviews
4.9
42 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
508 kcal
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Course
Main Course
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Cuisine
Italian
Pesto Gnocchi with Chicken
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This recipe features pillowy, light and airy Pesto Gnocchi made in an easy one-skillet dinner with chicken, tomatoes and a creamy sauce.
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Ingredients
For the pesto
- 2 large basil fresh, ~2-3 cups, stems discarded
- 1/3 cup pine nuts
- 1/3 heaping cup Parmesan Cheese freshly grated
- 2 Tbsp. lemon juice fresh
- 3 cloves garlic minced
- 1/2 tsp. kosher salt plus more to taste
- black pepper to taste
- 1/4 cup olive oil plus more as needed
For the chicken gnocchi
- 2 large chicken breast boneless, skinless, sliced in half and pounded to about 1-inch thick pieces
- 2 Tbsp. olive oil divided
- 2 1/2 Tbsp. flour
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- pepper pinch
- 1/2 white onion diced small
- 10 oz. tomatoes cherry or grape
- 2/3 cup heavy cream
- 1/2 cup chicken broth
- 16 oz. gnocchi package
Instructions
- Preheat the oven to 375°F.
- Make the pesto: (You can also use store-bought pesto if preferred ?) In a food processor, blend all ingredients for the pesto, except the olive oil, together until smooth. Then, slowly stream in the olive oil. Add more olive oil if needed to get desired consistency and adjust any seasonings to your preference. Set aside.
- Slice chicken in half. Place chicken on a cutting board, cover with plastic wrap and pound with a rolling pin or meat tenderizer tool until 1/2-inch thick.
- Combine the flour and seasonings in a shallow bowl and coat the chicken in flour mixture all over.
- Heat 1 Tbsp. oil over medium high heat in a large oven safe skillet. When the oil begins to shimmer, add the chicken and cook ~3-4 minutes on each side or until golden brown. Remove chicken to a plate.
- Deglaze the pan with a small splash chicken broth to pick up any browned bits and add the remaining tablespoon olive oil.
- Over medium heat, cook the onions and cherry tomatoes until the tomatoes begin to pop and blister, about 6-7 minutes. Season with a pinch of salt and pepper. Stir occasionally so the onions don't burn.
- Add the broth and heavy cream and bring to a simmer. Stir in the gnocchi and ½ cup of the pesto. Nestle the chicken back into pan. Spoon a bit of the sauce over the chicken. Bake, uncovered, for 10-12 min or until chicken reaches an internal temperature of 165°F.
- Slice the chicken then return to the pan. Spoon more sauce over the tops of chicken, garnish with black pepper, fresh basil and Parmesan cheese. Serve with remaining pesto or save leftover pesto for another use. Enjoy!
Notes
- Refrigerate leftovers for up to 2-3 days in an air-tight container.
- Reheat in the microwave in 30 second increments, adding more cream as needed to thin out the sauce. Or on the stovetop until warmed through.
- Serve with bread or a side salad.
Nutrition Information
Show Details
Serving
1serving
Calories
508kcal
(25%)
Carbohydrates
33g
(11%)
Protein
16g
(32%)
Fat
45g
(69%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
21g
(105%)
Trans Fat
0.01g
(1%)
Cholesterol
82mg
(27%)
Potassium
374mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
616IU
(12%)
Vitamin C
6mg
(7%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 508kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 16g | 32% |
| Fat | 45g | 69% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Potassium | 374mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 616IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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