Pesto Chicken and Gnocchi Bake
A delightful and comforting bake combining juicy chicken, tender gnocchi, and rich pesto in a creamy sauce, perfect for weeknight meals or special occasions.
Ingredients
Main ingredients
- 1 pound chicken breast (cubed) Use boneless, skinless chicken breasts.
- 2 cups gnocchi (fresh or frozen) No need to thaw frozen gnocchi before cooking.
- 1 cup pesto sauce (store-bought or homemade) Store-bought for convenience is fine.
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1 cup mozzarella cheese (shredded) Provides a creamy topping.
- 1/4 cup parmesan cheese (grated) Adds flavor and texture.
- 1 tablespoon fresh basil (chopped) For garnish, adds freshness.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large skillet, cook the cubed chicken over medium heat until no longer pink, about 5-7 minutes.
- Add the gnocchi and pesto sauce to the skillet and stir to combine.
- Pour in the heavy cream and mix until everything is well-coated.
- Transfer the mixture to a greased baking dish.
- Top with shredded mozzarella and grated parmesan cheese.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and garnish with chopped fresh basil before serving.
Notes
For extra flavor, add sun-dried tomatoes or olives. Experiment with different cheeses like fontina or gouda. A pinch of red pepper flakes adds heat.