Chicken Pesto Gnocchi
This chicken and pesto gnocchi recipe uses store-bought gnocchi, chicken, pesto, goat cheese and tomatoes, making for a tasty and quick dinner.
Servings 4
Calories 578kcal
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.
Nutrition
Serving: 1g | Calories: 578kcal | Carbohydrates: 43g | Protein: 27g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 79mg | Sodium: 1337mg | Potassium: 176mg | Fiber: 2g | Sugar: 1g