This scrumptious Pesto Chicken and Gnocchi recipe is so simple to make, yet is sure to wow your family or guests. It is one of my all-time favorite dishes to cook (and to eat!). A homemade pesto is the center of this dish, binding the chicken breast and gnocchi with tons of fresh, nutty flavor. Last, but not least, a heaping serving of freshly ground Parmesan completes the dish with nutty, cheesy goodness.
Gnocchi (pronounced nyoh-kee) are Italian dumplings commonly made from potatoes. Soft, but chewy, gnocchi are very versatile and can be served with any Italian sauce. While you could use another pasta for this dish, the starchy texture of the gnocchi uniquely complements the chicken and pesto.
To make this recipe, you will need the ingredients below.
Ingredients for pesto chicken & gnocchi
- 2 lbs Chicken breast, 1 in thick
- 1 package Gnocchi
- 1/2 tsp Salt
- 1/2 tsp Pepper
- Pesto
- 2 cups Fresh basil
- 1/2 cup Extra-virgin olive oil
- 1 cup Freshly-grated Parmesan, or 1x1x2.5in block of Parmesan
- 2 cloves Garlic
- 1/3 cup Toasted pine nuts
- 1/2 tsp Salt
- 1/2 tsp Pepper
First, season the chicken breast by sprinkling with salt and pepper. My cutlet was on the thicker side, so I cut it in half lengthwise to make it about one inch thick. (If the chicken is too thick, it is harder to cook it thoroughly on the stove-top.—-necessary?) Place the chicken on a lightly-greased skillet and cook on medium heat. Cook for 20 minutes, flipping occasionally to ensure the chicken is golden-brown on all sides.
Once the chicken is on the skillet, start boiling a pot of water for the gnocchi. Cook the gnocchi according to the package’s instructions. Gnocchi cook pretty fast; mine cooked in just three minutes! You can tell the gnocchi are done if they start floating to the top. Once they are done, drain in a colander.
While the water is heating for the gnocchi, let’s get started on the fresh basil pesto. Making pesto is very easy—just blend all the pesto ingredients in a blender or a food processor. I would like to note that it is important to use a good quality Parmesan cheese here. You could use pre-grated Parmesan, if you must, but starting with a block of Parmesan cheese really emphasizes the nutty Parmesan taste in the pesto and enhances the texture. Since we’re blending the pesto, instead of grating, one option is to just add a small piece of Parmesan cheese to the mix; I added a piece about 1 x 1 x 2.5 inches. After adding all the ingredients, blend!
The beautiful green color is a sign of good things to come! I can’t stop tasting it!
One optional twist that I find enhances the taste and presentation of the dish is to cook the gnocchi just slightly on the stove until they are a light golden brown. I like to put the boiled gnocchi in the skillet that I just cooked the chicken in, and toss them with half of the pesto. The residual heat from the pan toasts the gnocchi perfectly!
This dish is so close! Top it off with the chicken and the remaining half of the pesto. Grate a generous amount of Parmesan cheese over the entire dish. Dinner is served!
If you like this Pesto Chicken and Gnocchi, you might also like Rich Creamy Spinach Pasta or Zesty Parsley Lemon Chicken Pasta. Lastly, don’t forget to subscribe via email or follow on Instagram for the newest recipes from Sprinkle of Sesame!
Pesto Chicken and Gnocchi
Ingredients
- 2 lbs Chicken breast 1 in thick
- 1 package Gnocchi
- ½ tsp Salt
- ½ tsp Pepper
Pesto
- 2 cups Basil fresh
- ½ cup Olive oil extra virgin
- 1 cup Freshly-grated Parmesan cheese more for serving
- 2 cloves Garlic
- ⅓ cup Pine nuts toasted
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Prepare the chicken breasts by sprinkling ½ tsp each of salt and pepper. Cook on preheated skillet on medium heat for 20 minutes, flipping the breasts halfway through. Remove from the skillet once golden brown.
- Cook the gnocchi in 2 quarts of boiling water for 3 minutes, or until the gnocchi start to float, whichever comes first.
- Mix the gnocchi with half of the pesto in the skillet that you used for chicken. Toast until golden brown with the residual heat. Add back the chicken and top it with remaining pesto. Serve with freshly grated Parmesan cheese.
Pesto
- Blend all the pesto ingredients in a blender or food processor.
Notes
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