Creamy Pesto Gnocchi with Chicken

The first time I made pesto gnocchi, I was skeptical about pan-frying the little potato pillows instead of boiling them. But that crispy exterior transforms everything—suddenly soft dumplings become golden, chewy bites that hold onto sauce like magic. Now this is the dinner my husband requests when he is had an especially long day at work.

Last autumn my sister came over unexpectedly on a Tuesday evening, and I threw this together using whatever I had in the fridge. We stood around the stove eating straight from the pan, talking and laughing, and she made me promise to write down the method. Some meals just bring people together like that.

Ingredients

• Chicken breasts: Cut into uniform cubes so they cook evenly and stay tender
• Potato gnocchi: Store-bought works perfectly here, just do not boil them first
• Heavy cream: Creates that luxurious restaurant-style sauce we all crave
• Basil pesto: Homemade is lovely but a good jarred brand saves you time without sacrificing flavor
• Parmesan cheese: Adds that salty umami punch that ties everything together

Instructions

Season and cook the chicken:

Sprinkle the cubes generously with salt and pepper, then sizzle them in hot olive oil until they develop a gorgeous golden crust

Crisp the gnocchi:

Melt butter in the same pan and add the uncooked gnocchi straight from the package, letting them toast until they are golden and slightly crunchy on the outside

Build the sauce:

Throw in the garlic for just a minute before pouring in the cream, stirring up all those flavorful browned bits from the bottom of the pan

Bring it all together:

Stir in the pesto and Parmesan until everything is silky and smooth, then toss the chicken back in to warm through

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This recipe has become my go-to for potlucks because it travels so well and keeps its heat. There is something deeply satisfying about watching friends take that first bite and their eyes light up at the crispy-tender combination.

Making It Your Own

Sometimes I add sun-dried tomatoes or baby spinach to the sauce for extra color and nutrition. The cream balances any acidity beautifully, so feel free to experiment with ingredients you love.

Pairing Suggestions

A crisp white wine like Pinot Grigio cuts through the richness perfectly. A simple arugula salad with lemon vinaigrette on the side provides a refreshing contrast that keeps the meal from feeling too heavy.

Make-Ahead Tips

You can cube and season the chicken up to a day in advance, storing it in the refrigerator. The sauce components can be pre-measured too, which makes the actual cooking feel almost effortless.

• Prep your garnishes before you start cooking so serving is seamless
• Keep the heat at medium-high to maintain that sizzle without burning the butter
• Leftovers reheat surprisingly well, though the gnocchi will lose some of its crisp texture

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This is the kind of dinner that makes your kitchen feel warm and inviting. Hope it becomes a staple in your home too.

Recipe Q&A

→ Can I use fresh gnocchi instead of store-bought?

Yes, fresh gnocchi works wonderfully and cooks faster. Reduce the sautéing time to 3-4 minutes since fresh gnocchi is more delicate and requires less crisping than frozen varieties.

→ What's the best way to make the gnocchi crispy?

Ensure your skillet is hot before adding the gnocchi and use medium-high heat. Don't overcrowd the pan and stir occasionally to allow all sides to make contact with the hot surface for even browning.

→ Can I substitute the heavy cream?

Absolutely. Half-and-half, whole milk, or coconut cream all work well. The sauce will be lighter, but the pesto flavor will still shine through beautifully.

→ Is this dish suitable for meal prep?

Best served fresh, but you can prep components separately—cook chicken and gnocchi ahead, then assemble with the sauce just before serving to maintain optimal texture and flavor.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the pesto and cream beautifully. The acidity cuts through the richness while enhancing the herbaceous flavors.

→ How can I make this vegetarian?

Simply omit the chicken and replace it with sautéed mushrooms, spinach, or sun-dried tomatoes for similar substance and depth. Follow all other steps unchanged.