Pesto Chicken and Gnocchi
Pesto Chicken and Gnocchi is a super simple, super delicious make everyone happy meal! The puffy little gnocchi pillows smothered in pesto with sweet marinated sun-dried tomatoes, spinach, pine nuts, and chicken breast, this 30 minute meal is the complete package!
30-Minute Super Meal
Yes, this is another super, quick, super easy 30-minute meal. This is a big hit in my house. I made this with cherry tomatoes and no spinach. The response was very underwhelming. So I decided to make it again, but, this time, I was going classy!
Sun-dried in oil and herbs are so sweet, but, the added bonus is the oil. Whenever you take those tomatoes out of the jar, a significant amount of wonderfully flavored oil gets added to the dish. This, in turn, adds more flavor, obviously.
The next time I made this, my daughter’s eyes almost popped out of her head with the first bite! The bonus of it being a 30-minute meal makes this dish a winner in my house.
To keep it from getting boring, I change up the pasta. We all love penne and cavatappi in my house, so those get used a lot with this. Really . . . you have to try this one!
Pesto Chicken and Gnocchi
Here are some useful tips to go along with this recipe.
Homemade Pesto. Once you’ve mastered the knack of making your own homemade pesto, you’ll never want to buy pesto in a jar from a store again. You will because it’s not always practical to make your own, but you won’t want to. I buy Gia Russa brand pesto for the times I want a pesto dish without making my own.
Marinated Sun-Dried Tomatoes. Some stores sell sun-dried tomatoes in a package. You don’t want these. You want the ones in in herbs and oil. I add my own touch to make them so much better. I buy a 16 ounce jar or julienned and I add 2 teaspoons capers, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon garlic powder. Then I let this sit in the fridge for at least 24 hours before I use them. You won’t believe how amazing these taste!
What Ingredients Are in Pesto Chicken and Gnocchi? 
- 1 1/2 pounds Boneless/Skinless Chicken Breast, cut in 2 inch strips, 1/4 inch thick
- 1 pound Gnocchi
- 2 Tablespoons Olive Oil
- 1/2 cup Marinated Sun-Dried Tomatoes
- 5 ounce package Baby Spinach
- 1/4 cup Pesto
- 1/3 cup Pine Nuts, toasted
- Salt and Pepper to taste
- Parmesan Cheese, grated
Ingredient Notes & Substitutions
Gnocchi – while his is one of the main components here, you can sub your favorite pasta and this will still taste amazing!
Marinated Sun-Dried Tomatoes – if you can’t find marinated sun-dried tomatoes, you can use the ones in a package. Just soak them in olive oil overnight with some herbs like oregano, basil, and parsley.
Pesto – this refers to basil pesto. But mix it up a bit and use different pestos like roasted red pepper pesto.
How Is Pesto Chicken and Gnocchi Made?
- Cook the gnocchi according to the package instructions in salted water. Usually about 2-3 minutes.
- Add the olive oil to a 12-14 inch skillet over medium-high heat. Add in the chicken and season with salt and pepper. Cook until the liquid runs clear, 5-7 minutes.
- Next, add the sun-dried tomatoes and spinach. Stir to make sure the spinach gets incorporated.
- Add in the gnocchi and pesto and stir until everything is coated with the pesto.
- Stir in the pine nuts and mix well.
- Top with parmesan cheese to serve.
What Can I Do with the Leftovers?
The leftovers will keep nicely in fridge for us to 3-4 days in an airtight container. You can reheat them on the stove for best results. Just add a little oil to a skillet and warm through. This is the best way to make sure you don’t overcook them and make them turn rubbery.
Can I Freeze Pesto Chicken and Gnocchi?
Yes, absolutely! Place the leftovers in an airtight container and freeze. It will last up to 6 months. You can thaw it on the counter or in the fridge overnight. Reheat them in a skillet or the microwave.
Useful Kitchen Tools
I don’t know what I would do without these amazing kitchen tools. I use all of these at least once a week, some I use every day. None of these are sponsors. However, the links below are brands I trust and use regularly. I highly recommend these product to make your life in the kitchen easier.
Other Amazing Recipes That You’ll Love!
Sausage with Pesto Cheese Pasta
Grilled Lemon Dijon Pesto Chicken
Creamy Shrimp and Mushroom Pasta
Balsamic Garlic Chicken and Pasta
Pesto Chicken and Gnocchi
Ingredients
- 1 1/2 pounds Boneless/Skinless Chicken Breast, cut in 2 inch strips, 1/4 inch thick
- 1 pound Gnocchi
- 2 Tablespoons Olive Oil
- 1/2 cup Marinated Sun-Dried Tomatoes
- 5 ounce package Baby Spinach
- 1/4 cup Pesto
- 1/3 cup Pine Nuts, toasted
- Salt and Pepper to taste
- Parmesan Cheese, grated
Instructions
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Cook the gnocchi according to the package instructions in salted water. Usually about 2-3 minutes.
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Add the olive oil to a 12-14 inch skillet over medium-high heat. Add in the chicken and season with salt and pepper. Cook until the liquid runs clear, 5-7 minutes.
-
Next, add the sun-dried tomatoes and spinach. Stir to make sure the spinach gets incorporated.
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Add in the gnocchi and pesto and stir until everything is coated with the pesto.
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Stir in the pine nuts and mix well.
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Top with parmesan cheese to serve.
