Gnocchi Chicken And Pesto Recipes

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GNOCCHI WITH PESTO SAUCE



Gnocchi with Pesto Sauce image

Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 package (16 ounces) potato gnocchi
2 teaspoons olive oil
1 cup diced zucchini
1/2 cup chopped sweet yellow pepper
1/4 cup prepared pesto
1 cup chopped tomatoes
Toasted pine nuts, optional

Steps:

  • Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.

Nutrition Facts : Calories 327 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 682mg sodium, Carbohydrate 52g carbohydrate (10g sugars, Fiber 4g fiber), Protein 9g protein.

GNOCCHI WITH CHICKEN, PESTO AND FRESH MOZZARELLA



Gnocchi with Chicken, Pesto and Fresh Mozzarella image

Quick recipe that can be made with prepared gnocchi and pesto, plus chicken breast and fresh mozzarella. Very easy; so easy, I'm sure it borders on a non-recipe. You're really just combining ingredients. You can also experiment with adding other ingredients, like mushrooms or veggies. Anything that needs to be cooked can probably be added at the chicken stage. I did not add any onions or garlic, because the pesto I used already had both, but if your pesto does not, you can add those with the oil as well.

Provided by slocatelli

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
salt and ground black pepper to taste
2 tablespoons chicken broth
1 (8 ounce) jar prepared pesto
1 (12 ounce) package potato gnocchi
4 ounces small fresh mozzarella balls

Steps:

  • Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
  • Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.
  • Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
  • Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Nutrition Facts : Calories 570.2 calories, Carbohydrate 20.1 g, Cholesterol 74.9 mg, Fat 44 g, Fiber 2.5 g, Protein 24.5 g, SaturatedFat 15.8 g, Sodium 652.8 mg

CREAMY PESTO GNOCCHI & CHICKEN



Creamy Pesto Gnocchi & Chicken image

This is a shortcut version of a dish my grandma made from scratch. It is super yummy either way. I have added chicken to her recipe to make it a main dish rather than a side.

Provided by Melissa Turner

Categories     Pasta

Time 35m

Number Of Ingredients 10

2-3 boneless chicken breast (pounded 1/2 inch thick)
1/4 c olive oil, extra virgin
1 pkg dry italian dressing mix
1 pkg prepared potato gnocchi
4 Tbsp butter (divided)
1/2 c dry white wine
1/4 c chicken broth
1/2 c pesto
1/2 c heavy cream
1/2 c parmesan cheese (plus some for garnish)

Steps:

  • 1. Prepare gnocchi per package instructions. Melt 2 tbs butter in a medium saute pan over medium high heat. Add gnocchi with a little salt and pepper. Saute just enough to give a little caramel color to some of the gnocchi. Just a few spots. Don't overcook. Remove from heat and set aside.
  • 2. Rub chicken with dry Italian dressing mix. Heat olive oil over medium high heat in a large saute pan. Saute chicken until it's nice and colored on both sides (about 5 minutes per side). Remove from pan. Cut into bite size pieces.
  • 3. Add butter to pan and scrape up bits stuck to pan. Add chicken broth and wine and bring to boil. Reduce to simmer and cook about 5 minutes. Stir in pesto. Stir in heavy cream and Parmesan cheese. Return chicken to pan, fold in gnocchi and heat to serving temperature. Garnish with Parmesan cheese and enjoy!
  • 4. My grandmother made her own gnocchi and pesto which was wonderful. I make this from scratch a lot but wanted to also have a quick and easy version for those days I don't have much time or don't feel like destroying my kitchen, lol.

KALE PESTO & CHICKEN GNOCCHI



Kale pesto & chicken gnocchi image

Go green with our kale pesto and chicken gnocchi, full of nutritious ingredients. A balanced, easy dish, it's ideal for busy days and takes just 20 minutes

Provided by Liberty Mendez

Categories     Dinner

Time 20m

Number Of Ingredients 13

65g kale, washed and roughly chopped
100g spinach
1 small garlic clove, roughly chopped
1 lemon, zested and juiced
½ small bunch of basil, plus extra leaves to serve
15g pine nuts
1 tbsp parmesan, plus extra to serve
25ml olive oil
250g cooked chicken breast, shredded
200g frozen peas
50g light crème fraîche
300ml vegetable stock
300g gnocchi

Steps:

  • Bring a medium saucepan of water to the boil and set aside a bowl of ice-cold water. Put the kale and spinach in the boiling water and cook for 2-3 mins until softened. Remove with a slotted spoon and lower into the cold water. Drain, then squeeze out the excess water.
  • Tip the greens into a food processor with the garlic, lemon juice and zest, basil, pine nuts, parmesan and olive oil, then blitz until smooth. Season lightly.
  • Tip the pesto into a saucepan with the chicken, peas, crème fraîche and stock, and bring to the boil. Tip in the gnocchi and cook for 3-4 mins until cooked through. Scatter over the extra basil leaves and grate over some parmesan to serve.

Nutrition Facts : Calories 417 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.6 milligram of sodium

CREAMY PESTO GNOCCHI



Creamy Pesto Gnocchi image

This creamy pesto gnocchi recipe makes a fantastic side dish or meatless main course. It's super easy (made in one pan) and takes only 20 minutes from start to finish!

Provided by Natasha Bull

Categories     Side Dish

Time 20m

Number Of Ingredients 7

1/4 cup pesto
1 cup heavy/whipping cream
1/4 cup dry white wine or chicken broth
2 cloves garlic (minced)
1 pound uncooked potato gnocchi
1/2 cup freshly grated parmesan cheese
Salt & pepper (to taste)

Steps:

  • Add the pesto, cream, wine, and garlic to a deep skillet over medium heat.
  • Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5 minutes.
  • Uncover the pan and give it a good stir. Continue to cook it for a couple more minutes, stirring often (the sauce will thicken quickly as the gnocchi releases more starch).
  • Once the sauce is thickened to your liking, stir in the parmesan cheese. If the sauce gets too thick at any point, add in another splash of wine or cream. Season with extra salt & pepper as needed and serve immediately.

Nutrition Facts : Calories 517 kcal, Carbohydrate 45 g, Protein 11 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 94 mg, Sodium 744 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

CREAMY PESTO GNOCCHI



Creamy Pesto Gnocchi image

This 4-ingredient creamy pesto gnocchi dinner is a family-friendly vegetarian meal that you can whip up in just 15 minutes! Pillowy and tender gnocchi smothered in a creamy basil and dried tomato sauce. An easy comforting dinner that you'll keep making over and over again!

Provided by Diana

Categories     Dinner

Time 10m

Number Of Ingredients 5

1 16- ounce package (450g) gnocchi
½ cup sundried tomatoes in oil (chopped)
¾ cup (180ml) heavy cream ((double cream in the UK))
4 tablespoons pesto
½ teaspoon salt

Steps:

  • In a pot, bring lightly salted water to a boil and cook the gnocchi according to the package instructions.
  • In a pan over medium heat, heat sundried tomato oil and sear the sundried tomatoes for a minute just to release the flavor. Add the cream, simmer for a minute (don't boil), remove from heat and mix in the pesto. Season with salt.
  • Add the cooked and drained gnocchi to the sauce, and toss until the gnocchi is covered in sauce.
  • Serve warm. If desired, top with grated parmesan or vegetarian hard cheese.

Nutrition Facts : Calories 424 kcal, Carbohydrate 46 g, Protein 7 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 866 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

PESTO GNOCCHI WITH CHARRED CHERRY TOMATOES



Pesto Gnocchi with Charred Cherry Tomatoes image

Tender gnocchi pair perfectly with basil pesto and oven-charred cherry tomatoes for an amazing meal ready to eat in 25 minutes!

Provided by Monica | Nourish + Fete

Categories     Main

Time 25m

Number Of Ingredients 8

2 cups cherry tomatoes
2 tablespoons olive oil (divided)
kosher salt
fresh-ground black pepper
16 ounces potato gnocchi
8 ounces white or baby Bella mushrooms (sliced)
1 cup pesto
fresh basil and Parmesan cheese (optional for serving)

Steps:

  • Preheat oven to 450 degrees F. Spread cherry tomatoes on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle lightly with salt and pepper. Toss briefly to coat, then roast for 10-12 minutes, just until tomatoes are slightly charred and a few have burst. Remove from the oven and set aside.
  • Meanwhile, boil a large pot of well-salted water and cook gnocchi for 2-3 minutes, just until they float to the surface. Drain and set aside.
  • Warm remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add mushrooms and season lightly with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and softened. Stir in pesto; remove from heat.
  • Add gnocchi and tomatoes to the skillet and stir gently. Serve immediately, garnishing with fresh basil and grated Parmesan, as desired.

Nutrition Facts : Calories 480 kcal, Carbohydrate 50 g, Protein 10 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 5 mg, Sodium 975 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

GNOCCHI, CHICKEN, AND PESTO



Gnocchi, Chicken, and Pesto image

i made this up one night when I really wanted gnocchi. had almost nothing in the fridge except chicken and gnocchi, so i just bought some pesto sauce, and voila! dinner is ready!!!

Provided by Brisket in Roses

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

1 (18 ounce) bag gnocchi
1 (7 ounce) container pesto sauce
1 lb boneless skinless chicken breast
1/4 cup parmesan cheese, grated
salt and pepper
oil

Steps:

  • Place pot of water to boil for gnocchi. Cut the chicken breasts in strips and season with salt and pepper.
  • In a frying pan, add enough oil to saute the chicken breasts. Once water in pot is boiling, add gnocchi and cook until they float to the top. Remove and set aside.
  • Once the chicken is cooked, add the gnocchi, parmesan cheese and pesto and mix well. (you do not want to add the gnocchi to soon because then it will just fall apart and be mushy -- not so yummy).
  • Serve and enjoy.

Nutrition Facts : Calories 303.6, Fat 6.4, SaturatedFat 2.9, Cholesterol 142.7, Sodium 338.7, Carbohydrate 0.5, Sugar 0.1, Protein 57.2

CREAMY PESTO CHICKEN AND GNOCCHI



Creamy Pesto Chicken and Gnocchi image

This came to me one night when I was craving gnocchi. I let it bounce around in my head for a couple of weeks before I made it. My husband swears it was definitely worth the wait. The sauce is creamy and smooth, coating the chicken and gnocchi with a wonderful pesto flavor without the oiliness of straight pesto. Try it with garlic bread or multi-grain bread and butter.

Provided by drama diva

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 quart chicken broth or 1 quart stock, plus water
2 tablespoons olive oil or 2 tablespoons grapeseed oil
1 medium onion, diced
1 large garlic clove, minced
8 ounces mushrooms, sliced
1 1/2 lbs boneless skinless chicken, cut into 1 to 1 1/2 inch cubes
1 (10 ounce) can cream of mushroom soup, undiluted
3/4 cup basil pesto
1 teaspoon sundried tomato and basil seasoning (like Sbarro) or 1 teaspoon italian seasoning
salt and pepper
1 (16 ounce) package potato gnocchi
grated parmesan cheese, for serving

Steps:

  • Put a pot on the stove with the chicken broth in it and heat to boiling.
  • Meanwhile, in a large saute pan, saute the onion in the oil on medium heat until soft. Add the minced garlic and saute for a minute more until fragrant. Add the mushrooms and saute until lightly brown and most of their liquid is evaporated; push to the side of the pan. Add the chicken and saute, stirring often, until just cooked through. Add the soup, the pesto, and the seasonings to the pan and stir to combine everything thoroughly. Reduce heat and simmer gently until the gnocchi are ready.
  • When the broth reaches a boil, carefully add the gnocchi and stir to separate. Add extra water if needed to give the gnocchi plenty of liquid. Cook until the gnocchi are done and float to the surface. Using a spider strainer, transfer the gnocchi to the saute pan. Stir gently to coat the gnocchi. If the sauce is too thick, add a little of the cooking broth and stir to combine. Serve in pasta bowls with grated parmesan and bread.

Nutrition Facts : Calories 405.3, Fat 15.2, SaturatedFat 2.9, Cholesterol 99, Sodium 1340.2, Carbohydrate 18.9, Fiber 6.4, Sugar 4.1, Protein 49.4

CHICKEN & GNOCCHI IN PESTO SAUCE



CHICKEN & GNOCCHI IN PESTO SAUCE image

Categories     Chicken

Yield 4 people

Number Of Ingredients 12

¼ cup olive oil
4 boneless chicken breasts
½ teaspoon ground black pepper
¼ teaspoon dried oregano
½ teaspoon garlic powder
a pinch of crushed red pepper
¾ cup white wine
¼ cup chicken broth
2 Tablespoons butter
1/4-1/2 cups, homemade or store bought pesto
1 bag Gnocchi, you can also use Cavatelli or Tortellini
Pecorino Romano grated cheese for garnish

Steps:

  • Mix the black pepper, oregano, basil, garlic powder and crushed red pepper together. Bring a pot of water to a boil for the gnocchi. In a 12" skillet, add the olive oil and heat on med. high for 1 minute. Season the chicken breasts on both sides with the mixed seasoning. Add the chicken to the skillet and brown on both sides, about 3-4 minutes a side. While the chicken is sautéing, cook the gnocchi as directed on the package. After the chicken is browned, take the chicken out of the pan and slice into bite size pieces. Turn the heat to low and add the wine, broth and butter and cook for another 3 minutes. Return the chicken to the pan. Add the crushed red pepper. When the gnocchi is cooked, drain and add to the skillet and then add the pesto. Mix well. Serve with crusty bread, grated cheese and a salad.

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