Can I use store-bought gnocchi, or does it have to be homemade?

Absolutely use store-bought! It’s a fantastic shortcut that doesn’t sacrifice quality. Just look for gnocchi in the pasta aisle or refrigerated section—it works perfectly for this recipe.

What if I don’t have pesto on hand?

If you’re out of pesto, blend some fresh basil with olive oil, garlic, nuts (like walnuts or cashews), Parmesan, and a squirt of lemon juice for a quick homemade substitute. Or use another herby sauce that you love.

Can I make this recipe dairy-free?

Yes! Swap the heavy cream for a plant-based cream (like oat or soy), and use a vegan pesto. Nutritional yeast or a dairy-free Parmesan can provide similar cheesy notes.

How do I prevent the gnocchi from sticking together or getting too soft?

Pan-frying the gnocchi in oil helps prevent sticking and keeps it plump and tender, not mushy. Make sure to stir gently and avoid overcrowding the pan when browning.

Creamy Chicken Pesto Gnocchi Recipe

Name: Creamy Chicken Pesto Gnocchi Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: 2 tablespoons olive oil, divided; 1 ¼ pounds boneless skinless chicken thighs, cut into 1-inch pieces; ½ teaspoon salt; ¼ teaspoon black pepper; 1 pound potato gnocchi; 2 garlic cloves, finely minced; 2 tablespoons water; ½ cup heavy cream; ¼ cup chicken broth; ½ cup prepared pesto sauce; 1 tablespoon lemon juice (from 1 lemon); 1 teaspoon grated lemon zest; ¼ teaspoon salt; ¼ teaspoon black pepper; Grated Parmesan cheese; Toasted pine nuts; Fresh basil leaves, thinly sliced

Description

This Creamy Chicken Pesto Gnocchi recipe is a quick and flavorful main course featuring tender chicken thighs, pillowy potato gnocchi, and a luscious pesto cream sauce. Finished with zesty lemon, Parmesan cheese, and fresh basil, it’s the perfect weeknight dinner that’s ready in just 30 minutes.

Ingredients

Units Scale

Chicken

2 tablespoons olive oil, divided
1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper

Gnocchi

1 pound potato gnocchi
2 garlic cloves, finely minced
2 tablespoons water

Sauce

1/2 cup heavy cream
1/4 cup chicken broth
1/2 cup prepared pesto sauce
1 tablespoon lemon juice (from 1 lemon)
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper

For Serving (Optional)

Grated Parmesan cheese
Toasted pine nuts
Fresh basil leaves, thinly sliced

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Instructions

Cook the Chicken: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the chicken in a single layer, season with ½ teaspoon salt and ¼ teaspoon black pepper, and cook for 8-10 minutes, stirring often, until the chicken is browned and reaches an internal temperature of 165°F. Transfer the cooked chicken to a clean plate.
Prepare the Gnocchi: In the same skillet, add the remaining 1 tablespoon olive oil and the gnocchi. Cook for 6-7 minutes, stirring occasionally, until the gnocchi is lightly golden. Add the minced garlic and cook for 30 seconds until fragrant. Pour in 2 tablespoons of water and continue cooking for 1-2 minutes until the gnocchi is tender. Transfer the gnocchi to the plate with the chicken.
Make the Sauce: In the same skillet, melt the butter if needed (not specified, proceed with cream). Add the heavy cream, chicken broth, and prepared pesto sauce. Stir until well combined, then increase heat to high and bring to a boil. Reduce heat to low and simmer for 2 minutes until the sauce thickens slightly.
Combine Everything: Return the chicken and gnocchi to the skillet. Add the lemon juice, lemon zest, ¼ teaspoon salt, and ¼ teaspoon black pepper. Gently stir everything together and cook for another 2-3 minutes until heated through and well combined.
Serve: Plate the creamy chicken pesto gnocchi. Garnish with grated Parmesan cheese, toasted pine nuts, and fresh basil leaves if desired. Serve hot and enjoy!

Notes

You can substitute chicken breast for chicken thighs, though thighs offer more flavor and tenderness.
Use refrigerated or shelf-stable gnocchi for convenience; both work well.
Customize the sauce by adding spinach or sun-dried tomatoes for extra flavor and color.
For a lighter version, you can use half-and-half or a plant-based cream alternative.

Nutrition

Serving Size: 1/4 of recipe
Calories: 570
Sugar: 2g
Sodium: 865mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 3g
Protein: 29g
Cholesterol: 138mg