Pin It The first time I made this, I was trying to use up leftover pesto from a weekend dinner party. My husband walked into the kitchen midway through and literally stopped in his tracks, asking what smelled so incredible. That crispy gnocchi texture in the creamy sauce is something I'd never experienced before, and now it's become our go-to when we need comfort food that still feels elegant enough for company.
Last winter, my sister came over after a terrible week at work. I made this recipe and watched her shoulders actually drop as she took that first bite. She told me later that the combination of warm, comforting flavors felt like a hug after the longest week. There's something about pesto that instantly transports me to sunny Italian afternoons, even when it's freezing outside.
Ingredients
- 2 boneless, skinless chicken breasts: Cutting them into uniform cubes ensures even cooking and makes every bite perfectly portioned
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper: Simple seasoning that lets the other flavors shine while properly seasoning the chicken
- 1 tablespoon olive oil: Just enough to get a beautiful golden sear on the chicken without making it greasy
- 500 g potato gnocchi: Store-bought works beautifully here, but look for potato-based ones in the refrigerated section for the best texture
- 2 tablespoons unsalted butter: Adds richness and helps create that gorgeous golden crust on the gnocchi
- 3 cloves garlic, minced: Fresh garlic is non-negotiable here because it forms the aromatic base of the sauce
- 1 cup heavy cream: Creates that luxurious, restaurant-quality sauce texture that coats every piece of gnocchi
- 1/2 cup basil pesto: Homemade is wonderful, but a high-quality store-bought version works perfectly for weeknight dinners
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty depth that makes the sauce feel complete and sophisticated
Instructions
- Season and Sear the Chicken:
- Sprinkle the chicken cubes with salt and pepper, then heat your olive oil in a large skillet over medium-high heat. Cook the chicken for 5 to 7 minutes until it's beautifully golden brown and cooked through, then remove it to a plate and let it rest while you start the gnocchi.
- Crisp the Gnocchi:
- In the same skillet, melt the butter and add your gnocchi in a single layer. Let them cook undisturbed for a minute or two before tossing, continuing for 5 to 6 minutes until they're golden and irresistibly crispy on the outside.
- Build the Sauce:
- Add the minced garlic to the pan and cook for just 1 minute until it becomes fragrant, then pour in the heavy cream. Let everything come to a gentle simmer while you stir to scrape up any flavorful bits from the bottom of the pan.
- Combine and Serve:
- Stir in the pesto and Parmesan until the sauce is silky smooth, then return the chicken to the skillet and toss everything together until coated. Taste and adjust the seasoning if needed, then serve immediately with extra basil and Parmesan on top.
Pin It This recipe has become my favorite to teach friends who are learning to cook. There's something so satisfying about watching someone realize that restaurant-quality meals aren't actually complicated, they just need the right technique. My neighbor now makes this every Sunday, and her family asks for it by name.
Making It Your Own
I've discovered that sun-dried tomato pesto creates an entirely different but equally delicious version. Sometimes I add a handful of spinach right at the end for some extra color and nutrients. The sauce is also incredible with some crushed red pepper flakes if you like a little heat.
Perfect Pairings
A simple green salad with lemon vinaigrette cuts through the richness beautifully. Garlic bread is never a mistake here, though it's definitely not necessary. If you're feeling fancy, roasted asparagus or broccolini on the side makes it feel like a proper dinner party.
Make Ahead Wisdom
You can season and cut the chicken up to a day ahead and store it in the refrigerator. The pesto sauce can be mixed separately and kept ready to go. I wouldn't recommend cooking the gnocchi ahead though because that crispy texture is best enjoyed straight from the pan.
- Cook the chicken completely if making ahead and reheat gently in the sauce
- Grate your Parmesan fresh for the best melting and flavor
- Bring all ingredients to room temperature before starting for even cooking
Pin It There's nothing quite like standing over the stove, smelling that garlic and pesto wafting up, and knowing something truly comforting is about to be ready. Enjoy every bite.
Recipe FAQ
- → Can I use fresh gnocchi instead of store-bought?
Yes, fresh gnocchi works beautifully. Reduce the sautéing time to 3-4 minutes since fresh gnocchi requires less cooking than frozen varieties. Watch for them to float and gain a light golden crust.
- → What's the best way to crisp the gnocchi?
After boiling (if using fresh), let gnocchi dry completely on a paper towel. Use medium-high heat with adequate butter and avoid stirring constantly—let them sit for 1-2 minutes between stirs to develop a golden crust.
- → How do I prevent the sauce from breaking?
Keep the heat at a gentle simmer when adding cream and pesto. Avoid boiling, which can cause the cream to separate. Stir continuously and add pesto off the heat if you're concerned about high temperatures.
- → Can this be made vegetarian?
Absolutely. Substitute chicken with sautéed mushrooms, zucchini, or sun-dried tomatoes. Cook vegetables until tender, then proceed with the sauce as written. The cooking time remains the same.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the pesto and cream beautifully. Their acidity cuts through the richness and enhances the basil flavors in the sauce.
- → Can I make this ahead?
Prepare components separately: cook chicken and gnocchi ahead, store covered in the refrigerator. Make the sauce fresh just before serving to maintain its creamy texture and vibrant pesto flavor.