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- Gnocchi: 1 pound (450g) - Chicken: 2 boneless, skinless chicken breasts, diced - Cream: 1 cup heavy cream - Pesto: ½ cup basil pesto - Vegetables: 1 cup cherry tomatoes, halved; 2 cups fresh baby spinach - Olive oil: 2 tablespoons - Garlic: 2 cloves, minced - Salt and pepper to taste - Parmesan cheese for garnish - Fresh basil leaves for garnish For this creamy pesto chicken gnocchi, you need fresh and simple ingredients. Gnocchi makes the base of this dish. I love using a pound of it because it adds a nice, chewy texture. Chicken breasts, diced into bite-sized pieces, bring protein and flavor. The heavy cream gives the sauce its rich and creamy texture. Pesto is the star here. Use half a cup of basil pesto for a fresh and herbal kick. For veggies, I like to add a cup of halved cherry tomatoes and two cups of baby spinach. They not only add color but also great taste. Don't forget the seasonings! You will need two tablespoons of olive oil, two minced garlic cloves, salt, and pepper to taste. These add depth to the dish. Finally, for garnishing, use some grated Parmesan cheese and fresh basil leaves. They make the dish look beautiful and add extra flavor. To cook gnocchi perfectly, start with a large pot of boiling salted water. Add the gnocchi and watch them closely. They will rise to the top in about 2-3 minutes. This means they are done! Carefully drain them in a colander. Set the gnocchi aside while you prepare the other ingredients. Next, heat olive oil in a large skillet over medium heat. Add the diced chicken breasts and season them with salt and pepper. Cook the chicken for about 6-7 minutes until it turns brown and is cooked through. Make sure to stir it well so it cooks evenly. Once done, take the chicken out of the skillet and set it aside. In the same skillet, add minced garlic and sauté it for about 1 minute. You want the garlic to smell great but not burn. Then, pour in the heavy cream. Bring it to a gentle simmer. Stir in the basil pesto until it mixes well with the cream. This step gives your sauce a rich and tasty flavor. Now, it’s time to add some color! Toss in the halved cherry tomatoes and baby spinach. Cook them for about 3-4 minutes until the spinach wilts and the tomatoes soften a bit. This adds freshness to the dish. After that, return the cooked chicken to the skillet and add the gnocchi. Gently mix everything together so the sauce coats all the ingredients. Cook for 2 more minutes to make sure everything is warm. To serve, plate the creamy pesto chicken gnocchi in bowls. For that final touch, sprinkle grated Parmesan cheese on top. Add fresh basil leaves for a pop of color and flavor. Enjoy your beautiful dish! To save time while cooking, prepare all ingredients first. Chop the chicken, tomatoes, and garlic before you start. Use a large pot to boil the gnocchi. This way, it cooks fast and is ready to drain. While the gnocchi cooks, heat olive oil in a skillet. Start cooking the chicken at the same time to use your time well. For the creamiest sauce, use heavy cream and heat it gently. Do not boil the cream; it will curdle. Stir the basil pesto in slowly until mixed well. Taste the sauce as you go. You can add more salt, pepper, or pesto to fit your taste. For a kick, try adding a pinch of red pepper flakes. Creamy pesto chicken gnocchi pairs well with garlic bread or a simple salad. For a lovely touch, arrange the dish on a colorful plate. Top each serving with grated Parmesan and fresh basil leaves. This will make your meal look and taste great! {{image_2}} You can swap chicken for shrimp, tofu, or sausage. Each option adds its own twist. - Shrimp: Cook shrimp for about 3-4 minutes until pink and firm. - Tofu: Use firm tofu, sauté for 5-7 minutes until golden brown. - Sausage: Cook sliced sausage for 7-10 minutes until browned and cooked through. To make a vegetarian version, use plant-based proteins. Options like chickpeas or lentils work well. - Swap Gnocchi: Use sweet potato gnocchi for a twist. - Creamy Texture: Blend cashews or use coconut cream for a rich sauce. Add herbs or spices to boost the taste. Fresh parsley or a pinch of chili flakes adds zing. - Types of Pesto: Try sun-dried tomato or arugula pesto for unique flavors. - Cheese Variations: Swap Parmesan for goat cheese or nutritional yeast for a vegan version. To keep creamy pesto chicken gnocchi fresh, refrigerate it within two hours. Use an airtight container to prevent moisture loss. This dish stays good for about three to four days. Label your container with the date to track freshness. When reheating, you want to keep that creamy texture. The best way is to use a skillet over medium heat. Stir it gently for about five to seven minutes. If you choose the microwave, heat for one to two minutes. Stir halfway to ensure even warming. Freezing this dish is a great option for longer storage. First, let it cool completely. Then, store it in a freezer-safe container. It can last for about three months. To thaw, move it to the fridge overnight. Reheat in a skillet or microwave as detailed above. Creamy pesto chicken gnocchi lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps the dish fresh and safe to eat later. If you notice a change in color or smell, it's best to throw it out. Yes, you can make this recipe ahead of time. You can cook the chicken, gnocchi, and sauce in advance. Just store each part separately. When ready to serve, mix them together and heat everything. This makes it easy to enjoy a tasty meal on busy days. I recommend using potato gnocchi for the best texture. It’s soft and pairs well with the creamy sauce. You can also find gluten-free options if needed. Look for fresh gnocchi in the refrigerated section for the best flavor. To make this dish gluten-free, use gluten-free gnocchi. For a dairy-free option, swap heavy cream with coconut cream or a dairy-free alternative. If you're watching carbs, consider using cauliflower gnocchi. These options help you enjoy the dish without compromising your diet. This article explored a delicious creamy pesto chicken gnocchi recipe. You learned about main ingredients, step-by-step cooking instructions, and useful tips. We also covered variations, storage options, and FAQs to help you adjust the dish as needed. In closing, this recipe offers flexibility and rich flavors. Experiment with different proteins and seasonings to make it your own. Enjoy cooking and creating this comforting meal again and again.

Creamy Pesto Chicken Gnocchi

Savor the rich flavors of creamy pesto chicken gnocchi with this easy recipe! In just 30 minutes, you can whip up a delightful dish featuring tender chicken, fluffy gnocchi, and fresh spinach, all enveloped in a luscious pesto cream sauce. Perfect for busy weeknights or a cozy dinner, this meal is sure to impress. Click through to discover how to make this delicious recipe that everyone will love!
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Ingredients
  

1 pound (450g) gnocchi

2 boneless, skinless chicken breasts, diced

1 cup heavy cream

½ cup basil pesto

1 cup cherry tomatoes, halved

2 cups fresh baby spinach

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Grated Parmesan cheese for garnish

Fresh basil leaves for garnish

Instructions
 

Cook Gnocchi: In a large pot of boiling salted water, cook the gnocchi according to package instructions until they float to the top (about 2-3 minutes). Drain and set aside.

    Sauté Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken breasts, season with salt and pepper, and cook for about 6-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

      Prepare Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the basil pesto until well combined.

        Add Vegetables: Add the halved cherry tomatoes and baby spinach to the sauce, cooking until the spinach has wilted and the tomatoes are slightly softened (about 3-4 minutes).

          Combine: Return the cooked chicken to the skillet, then add the cooked gnocchi. Gently toss everything together until well coated in the creamy pesto sauce. Cook for an additional 2 minutes to ensure everything is heated through.

            Serve: Plate the creamy pesto chicken gnocchi in bowls. Top with grated Parmesan cheese and garnish with fresh basil leaves.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4