Pin It Experience the ultimate Italian comfort with this Creamy Pesto Gnocchi with Chicken. This dish brings together the satisfying crunch of pan-crisped potato gnocchi and the juicy tenderness of sautéed chicken, all enveloped in a luxurious, vibrant green pesto cream sauce that is perfect for a quick and hearty weeknight meal.
Pin It What makes this recipe truly stand out is the technique of sautéing the gnocchi directly in butter. Instead of boiling them, this method creates a golden, slightly crispy exterior that perfectly captures every drop of the rich, aromatic sauce, making every bite an absolute delight for the palate.
Ingredients
- Chicken:
- 2 boneless, skinless chicken breasts (about 400 g), cut into 1-inch cubes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Gnocchi:
- 500 g (18 oz) store-bought potato gnocchi
- Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Garnish (optional):
- Fresh basil leaves
- Extra grated Parmesan
Instructions
- Step 1
- Season the chicken cubes with salt and black pepper.
- Step 2
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 5–7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Step 3
- In the same skillet, add the butter. Once melted, add the gnocchi. Sauté for 5–6 minutes, stirring occasionally, until the gnocchi are golden and crisp on the outside.
- Step 4
- Add minced garlic and cook for 1 minute until fragrant.
- Step 5
- Pour in the heavy cream and bring to a gentle simmer, stirring to deglaze the pan.
- Step 6
- Stir in the pesto and Parmesan; mix until the sauce is smooth and creamy.
- Step 7
- Return the cooked chicken to the skillet, tossing everything to coat evenly in the sauce. Taste and season with additional salt and pepper if needed.
- Step 8
- Serve hot, garnished with fresh basil and extra Parmesan, if desired.
Zusatztipps für die Zubereitung
To ensure the best texture, avoid crowding the gnocchi in the pan so they can crisp up evenly in the butter. Sautéing them until they are golden-brown adds a depth of flavor that complements the richness of the cream. When deglazing the pan with heavy cream, be sure to scrape up any flavorful browned bits left behind by the chicken.
Varianten und Anpassungen
This versatile dish can be adapted for different dietary needs. For a lighter version, you can substitute the heavy cream with half-and-half or whole milk. To make the dish vegetarian, simply swap the chicken for an equal portion of sautéed mushrooms, which offer an earthy flavor that pairs beautifully with the basil pesto.
Serviervorschläge
For an authentic Italian experience, serve the gnocchi immediately while hot, garnished with torn fresh basil leaves and extra Parmesan. This dish pairs exceptionally well with a crisp white wine, such as a Pinot Grigio or Sauvignon Blanc, which helps balance the richness of the pesto cream sauce.
Pin It This Creamy Pesto Gnocchi with Chicken is a reliable comfort food favorite that delivers restaurant-quality flavors in the convenience of your own kitchen. Simple, fast, and satisfying, it is a meal the whole family will enjoy again and again.
Recipe FAQs
- → Can I use fresh gnocchi instead of store-bought?
Yes, fresh gnocchi works wonderfully. Reduce the cooking time by 1-2 minutes since fresh gnocchi cooks faster than frozen. You may need to adjust the sautéing time to achieve the desired golden crust.
- → What's the best way to crisp the gnocchi?
Use a large skillet with butter over medium-high heat. Avoid crowding the pan and let the gnocchi sit briefly between stirring to develop a golden exterior. Patience and proper spacing are key to achieving that delicious crispy texture.
- → How do I make this dish lighter?
Substitute heavy cream with half-and-half or whole milk to reduce the fat content. You can also use Greek yogurt mixed with a touch of cream for a tangy variation while keeping calories lower.
- → Can I make a vegetarian version?
Absolutely. Replace the chicken with sautéed mushrooms, spinach, or sun-dried tomatoes for added depth. Cook your vegetables until tender before adding the gnocchi and continuing with the sauce as directed.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or Sauvignon Blanc complements the creamy pesto sauce beautifully. Their acidity cuts through the richness and enhances the basil flavors in the dish.
- → Can I prepare this ahead of time?
Cook the chicken and gnocchi in advance and store separately. Prepare the sauce fresh just before serving for best results, as the cream sauce is quickest when made immediately before combining all components.