This chicken pesto gnocchi recipe uses store-bought gnocchi, chicken, pesto, goat cheese and tomatoes, making for a tasty and quick dinner. Who says no to preparing a meal in under 30 minutes?
When it comes sauces, pesto is by far my favorite and I try to utilize it with a ton of recipes - from a chicken pesto panini to pesto goat cheese mac and cheese to chicken pesto meatballs. The possibilities are endless.
And when it comes to a weeknight meal that takes advantage of pesto, this chicken pesto gnocchi is at the top of the list.
With store-bought gnocchi and pesto, there really isn't much work to be done. And sometimes that is ok. Yes you can make your own gnocchi and pesto, which I've done plenty of times, but the point of this meal is to have it ready in 30 minutes.
So if you are looking for tasty comfort food during the week, this recipe hits the spot.
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Ingredient Notes
- Gnocchi - as with the pesto, store-bought works great here. While homemade gnocchi is fantastic, it is some extra work.
- Chicken - while you can cook your own, rotisserie chicken works just as well if you want to save some time.
- Pesto - you can either buy some at the store to save time or make your own. If you want homemade, kale pistachio pesto is my go-to.
- Goat cheese - adds some creaminess and tang which complements the pesto.
- Tomatoes - adds a burst of acid and flavor.
Step-by-Step Photos
If cooking chicken, heat a large skillet over medium-high heat with some olive oil. Cook chicken for about 4 minutes per side or until done. Boil the gnocchi according to package instructions, but keep ½ cup of the pasta water.
In the same skillet, add olive oil and gnocchi over medium-high heat. Cook for about 3 minutes.
Flip the gnocchi and cook for another 3 minutes so it is crisp on both sides. Remove from heat and stir in the pesto, goat cheese, tomatoes and about ¼ cup of the pasta water. Add the chicken back in and serve immediately.
FAQs
While we categorize gnocchi as pasta many times, including myself, it is actually not a form of pasta. It is a dumping made of out potatoes. What makes it similar, is you typically serve it with some type of sauce like pasta.
While I don't think homemade gnocchi is necessary for this meal, you can definitely make your own. I recommend ricotta gnocchi which you can find how to make in this baked ricotta gnocchi recipe.
Gnocchi is one pasta dish that works fine if you want to make ahead.
• Fridge - allow the the dish to cool before placing in an airtight container for 3-4 days. Then just reheat back on the stove top when ready.
• Freezer - place in an air-tight container for up to 3 months. Once ready to eat, allow to thaw overnight in the fridge and reheat on the stove top when ready.
Pesto Variations
You are more than welcome to make your own pesto as it is quite easy. Traditional pesto consists of basil, garlic, pine nuts, coarse salt, Parmesan cheese and blended with olive oil. The great thing is you can really mix and match the herbs and nuts.
You can also control the amount of oil, whether you want it a little thicker or thinner. I tend to like my pesto a little thicker so I don’t put as much olive oil in my pesto recipes as others.
Herbs/Greens to Use in Pesto: Basil, Parsley, Cilantro, Mint, Sage, Kale, Spinach, Arugula
Nuts/Seeds to Use in Pesto: Pine Nuts, Pistachios, Pecans, Almonds, Walnuts, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds
Pro Tips/Recipe Notes
- Use a non-stick skillet, otherwise the gnocchi will stick and you won't be able to flip it.
- Use rotisserie chicken if you don't feel like cooking chicken.
- You can skip the goat cheese if you aren't a fan, but it just adds a slight creaminess and tang.
- If you want the meal to be vegetarian, just skip the chicken.
Other Gnocchi Recipes
If you’ve tried this chicken pesto gnocchi recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken Pesto Gnocchi
Ingredients
- 1 lb potato gnocchi
- 4 tablespoon olive oil, divided
- ½ lb boneless chicken breasts, cut into 1" pieces
- salt and black pepper
- ½ cup pesto
- 4 oz goat cheese
- ½ pint cherry tomatoes, cut in half
- ¼ cup reserved pasta water
- 2 tablespoon freshly grated Parmesan cheese
- 4 fresh basil leaves, julienned
- ¼ cup pistachios
Instructions
- Heat non-stick large skillet over medium-high heat with 2 tablespoon olive oil. Season chicken with salt and pepper and cook about 4 minutes on each side. Remove chicken and set aside.
- Cook gnocchi according to instructions but keep ½ cup of cooking water before draining.
- Add 2 more tablespoon olive oil and add the gnocchi to same non-stick skillet in a single layer. Cook for about 3 minutes and then flip and cook another 3 minutes until both sides are crispy.
- Remove from heat and stir in pesto, goat cheese, tomatoes and ¼ cup of cooking water to thin it out. Add more of each if necessary to coat the gnocchi. Stir back in the chicken. Top with some Parmesan, basil and pistachios and serve immediately.
Notes
- Use a non-stick skillet, otherwise the gnocchi will stick and you won't be able to flip it.
- Use rotisserie chicken if you don't feel like cooking chicken.
- You can skip the goat cheese if you aren't a fan, but it just adds a slight creaminess and tang.
- If you want the meal to be vegetarian, just skip the chicken.
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