Chicken Pesto Gnocchi

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.

Jump to:

• Ingredient Notes
• Step-by-Step Photos
• FAQs
• Pesto Variations
• Pro Tips/Recipe Notes
• Other Gnocchi Recipes
• Chicken Pesto Gnocchi

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

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. And if you are a fan of the flavor combination, you can't go wrong with this chicken pesto wrap! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.