Pesto Chicken and Gnocchi
Chicken breast and gnocchi tossed in fresh basil pesto.
Servings: 4
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
You can use 1/2 cup of pre-grated Parmesan cheese for this recipe. However, it is SO much better with a block of Parmesan cheese that you grate yourself!