Pesto Chicken Gnocchi Bake
A flavorful baked dish combining tender chicken, gnocchi, cherry tomatoes, and greens, all coated in pesto and topped with melted cheese.
Ingredients
Protein
- 1 lb chicken breast or thighs (cubed)
Oil
- 1 tbsp olive oil
Seasonings
- to taste salt, pepper, garlic powder
Gnocchi
- 1 16-oz package shelf-stable or refrigerated gnocchi
Vegetables
- 1 cup cherry tomatoes (halved)
- 2 cups spinach or kale
Cream
- 1 cup light cream or half & half
Pesto
- ½ cup basil pesto
Cheese
- ½ cup shredded mozzarella (for topping only)
- 2 tbsp grated Parmesan (plus extra for serving)
Instructions
- Heat olive oil in an oven-safe skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder. Cook until browned, 5–7 minutes.
- Add gnocchi and cherry tomatoes to the skillet. Pour in cream and pesto, stirring to coat. Fold in greens until wilted.
- Simmer for 3–4 minutes until sauce thickens and gnocchi soften.
- Sprinkle mozzarella and Parmesan on top. Transfer to oven and bake at 400°F (200°C) for 10–12 minutes until bubbly and golden.
- Rest for 5 minutes, then serve with extra Parmesan or basil if desired.
Notes
Use fresh basil pesto for best flavor. Adjust seasoning to taste.