Pesto Chicken Gnocchi Bake Recipe

Introduction

This Pesto Chicken Gnocchi Bake is a creamy, comforting dish that combines tender gnocchi, flavorful pesto, and juicy chicken all baked under a cheesy golden crust. It’s perfect for an easy weeknight dinner that feels special without a lot of fuss.

Ingredients

• 1 tablespoon butter
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy or whipping cream
• 1/4 cup DeLallo Pesto
• 1/2 teaspoon Italian seasoning
• 1 pound DeLallo Potato Gnocchi
• 2 cups cooked or rotisserie chicken
• 1/2 cup freshly grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 teaspoon chopped fresh parsley
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375°F and position the oven rack in the top third.
2. Step 2: In a deep oven-safe skillet, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and lightly browned.
3. Step 3: Stir in the minced garlic and white wine, letting it bubble for 30 seconds to evaporate the alcohol.
4. Step 4: Pour in the cream, pesto, and Italian seasoning, stirring until the sauce is smooth and combined.
5. Step 5: Add the gnocchi and cooked chicken to the skillet, stir well, and heat through for 1 to 2 minutes. If the sauce thickens too much, add a splash more cream to loosen it.
6. Step 6: Remove the skillet from heat. Sprinkle the parmesan and mozzarella cheeses evenly over the top. Bake uncovered for 15 minutes. For a browned cheese topping, broil briefly—watch carefully to prevent burning.
7. Step 7: Let the bake rest for 5 minutes before serving. Garnish with chopped parsley and season with salt and pepper to taste.

Tips & Variations

• Use fresh mozzarella instead of shredded for a creamier melt and more luxurious texture.
• Add a handful of baby spinach or sun-dried tomatoes to the sauce for extra color and flavor.
• If you prefer a non-alcoholic version, substitute white wine with chicken broth or water with a splash of lemon juice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. If reheating in the oven, you can cover loosely with foil to prevent the cheese from over-browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh gnocchi instead of the packaged kind?

Yes, fresh gnocchi works well in this recipe, just adjust the cooking time slightly as fresher gnocchi typically cooks faster.

What can I substitute if I don’t have pesto?

You can use a creamy basil sauce or make a quick blend of fresh basil, garlic, olive oil, and parmesan as a pesto alternative. Even a simple mix of garlic and herbs in the cream will add flavor.

Pesto Chicken Gnocchi Bake Recipe

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★★★★★

4.9 from 518 reviews

A creamy and comforting Pesto Chicken Gnocchi Bake featuring tender potato gnocchi, rotisserie chicken, and a luscious pesto-infused cream sauce, topped with melted mozzarella and parmesan cheese. Perfect for a hearty weeknight dinner with minimal prep and oven-baked to golden perfection.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Sauce and Base

• 1 tablespoon butter
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy/whipping cream
• 1/4 cup DeLallo Pesto
• 1/2 teaspoon Italian seasoning
• Salt & pepper, to taste

Main Ingredients

• 1 pound DeLallo Potato Gnocchi
• 2 cups cooked or rotisserie chicken

Cheese and Garnish

• 1/2 cup freshly grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 teaspoon chopped fresh parsley

Instructions

1. Preheat Oven: Preheat your oven to 375°F and position the oven rack in the top third. This prepares the oven for baking the skillet dish later, ensuring even heat distribution.
2. Sauté Onion: Melt butter in a deep oven-safe skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until it softens and starts to lightly brown, developing a sweet and savory base flavor.
3. Add Garlic and Wine: Stir in the minced garlic and pour in the white wine. Let the mixture bubble for about 30 seconds to cook off alcohol and infuse the flavors together.
4. Create Sauce: Add heavy cream, pesto, and Italian seasoning to the skillet, stirring until the sauce is smooth and well combined.
5. Add Gnocchi and Chicken: Stir in the potato gnocchi and cooked chicken pieces. Mix thoroughly and heat for 1-2 minutes to warm through. If the sauce begins to thicken excessively, add a splash more cream to maintain a creamy consistency.
6. Top and Bake: Remove the skillet from heat. Sprinkle the parmesan cheese evenly on the surface, then layer with shredded mozzarella. Place the skillet uncovered in the preheated oven and bake for 15 minutes until bubbly. Optionally, broil briefly to brown the cheese, but watch carefully to prevent burning.
7. Rest and Serve: Let the bake sit for 5 minutes after removing it from the oven to allow it to set. Sprinkle chopped fresh parsley and season with additional salt and pepper if needed before serving.

Notes

• Use an oven-safe skillet to transition easily from stovetop to oven without transferring the dish.
• If you prefer, substitute rotisserie chicken with cooked shredded chicken thighs for more moisture and flavor.
• Adjust the amount of cream to achieve your desired sauce thickness.
• Watch the broiling step closely, as cheese can burn quickly under high heat.
• To make this recipe gluten-free, ensure the gnocchi and pesto are certified gluten-free.

Keywords: Pesto chicken gnocchi bake, creamy gnocchi bake, cheesy chicken casserole, easy pesto recipes, comfort food dinner