Save to Pinterest There are nights when all I want is something that tastes like effort but comes together fast, and this creamy pesto gnocchi with chicken is exactly that dish. The first time I crisped gnocchi in butter, I stood at the stove a little mesmerized by how those soft dumplings turned golden and chewy at the edges. I threw in some leftover rotisserie chicken, stirred in pesto and cream, and suddenly dinner felt like something I'd order at a cozy trattoria. Now it's my go-to when I need comfort without the fuss.
I made this for my sister on a rainy Tuesday after she'd had a terrible day at work. She walked in, smelled the garlic and basil, and her whole face softened. We ate straight from the skillet with too much Parmesan on top, and she told me it was better than anything she'd had at a restaurant that month. That's when I knew this recipe was a keeper.
Ingredients
- Boneless, skinless chicken breasts: Cut them into even cubes so they cook at the same rate, and don't skip the seasoning before they hit the pan.
- Store-bought potato gnocchi: Fresh or shelf-stable both work beautifully, just make sure they're dry before crisping or they'll steam instead of brown.
- Heavy cream: This is what makes the sauce velvety and rich, though you can use half-and-half if you want something a bit lighter.
- Basil pesto: Use a good quality jarred pesto or make your own, it's the soul of this dish and worth spending a little extra on.
- Garlic: Freshly minced is essential here, it blooms in the butter and fills your kitchen with the best smell.
- Parmesan cheese: Grate it fresh if you can, the pre-shredded stuff doesn't melt as smoothly into the sauce.
- Butter and olive oil: Butter crisps the gnocchi and adds richness, olive oil keeps the chicken from sticking.
Instructions
- Season and sear the chicken:
- Toss your chicken cubes with salt and pepper, then sear them in hot olive oil until they're golden and cooked through, about 5 to 7 minutes. Set them aside on a plate while you work on the gnocchi.
- Crisp the gnocchi:
- Melt butter in the same skillet and add the gnocchi in a single layer if you can. Let them sizzle undisturbed for a few minutes before stirring, so they get those crispy, caramelized edges.
- Bloom the garlic:
- Toss in the minced garlic and stir for about a minute until it smells incredible and turns just barely golden. Don't let it burn or it'll taste bitter.
- Build the sauce:
- Pour in the heavy cream and let it come to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the pesto and Parmesan until everything melts together into a silky, fragrant sauce.
- Bring it all together:
- Add the chicken back into the skillet and toss everything until each piece of gnocchi and chicken is coated in that creamy pesto goodness. Taste and adjust the seasoning with a pinch more salt or pepper if needed.
Save to Pinterest One night I made this for a friend who claimed she didn't like gnocchi because it was always too mushy. She took one bite of the crispy, creamy version and paused mid-chew with this look of surprise. She finished her entire plate and asked for the recipe before she even left. It's funny how one little technique can change someone's mind about a whole ingredient.
How to Pick the Right Gnocchi
Not all gnocchi are created equal, and I've learned this the hard way after a few mushy disasters. Look for brands that list potato as the first ingredient and have a firm, slightly dense feel in the package. Shelf-stable gnocchi works just as well as refrigerated, and sometimes even better for crisping because they hold their shape. If you find fresh gnocchi at an Italian market, grab it, but don't stress if all you have is the vacuum-sealed kind from the pasta aisle.
Making It Your Own
This recipe is incredibly forgiving and loves a little improvisation. I've swapped the chicken for spicy Italian sausage, added sun-dried tomatoes for a tangy kick, and stirred in handfuls of spinach when I needed more greens. Sometimes I use red pesto instead of green for a smokier, richer flavor. If you're vegetarian, sautéed mushrooms or crispy chickpeas work beautifully in place of the chicken. The base of crispy gnocchi and creamy pesto is your canvas.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the gnocchi will soften as it sits in the sauce. When you reheat it, add a splash of cream or milk to bring the sauce back to life, and warm it gently in a skillet over medium-low heat. I don't recommend freezing this one, the cream sauce and gnocchi don't thaw well and the texture suffers. It's best enjoyed fresh, but honestly, leftovers rarely make it to the next day in my house.
- Reheat gently with a splash of cream to keep the sauce silky.
- Store in a shallow container so it cools quickly and evenly.
- If the gnocchi loses its crisp, a quick pan-fry can bring some texture back.
Save to Pinterest This dish has become one of those recipes I make when I want to feel like I'm taking care of someone, including myself. It's quick, it's cozy, and every bite tastes like a little kitchen victory.
Recipe Q&A
- → Can I make this dish ahead of time?
This dish is best served fresh, but you can prepare the individual components in advance. Cook the chicken and gnocchi separately, then combine with the sauce just before serving for optimal texture. Reheat gently over low heat with a splash of cream if needed.
- → What type of pesto works best?
Traditional basil pesto offers the most authentic flavor. Store-bought varieties work wonderfully for convenience. You can also use sun-dried tomato pesto or arugula pesto for variation. Avoid pesto with too much garlic if you're already using minced garlic in the sauce.
- → How do I get the gnocchi crispy on the outside?
After boiling or using store-bought gnocchi, sauté them in butter over medium-high heat without stirring too frequently. Let them sit undisturbed for a minute or two to develop golden edges. Proper browning adds texture contrast to the creamy sauce.
- → Can I use a different protein instead of chicken?
Absolutely. Sautéed mushrooms, shrimp, or pancetta work beautifully. For a vegetarian option, sautéed mushrooms or sun-dried tomatoes provide excellent texture and flavor. Adjust cooking times based on your protein choice.
- → What wine pairs well with this dish?
Crisp white wines complement the pesto and cream beautifully. Pinot Grigio, Sauvignon Blanc, or Vermentino are ideal choices. Their acidity cuts through the richness and enhances the fresh basil notes.
- → How can I make a lighter version?
Replace heavy cream with half-and-half or whole milk for fewer calories while maintaining creaminess. Use less butter and reduce Parmesan slightly. The pesto provides plenty of flavor even with lighter dairy options.