Pesto Gnocchi with Chicken Recipe

Recipes

Pesto Gnocchi with Chicken Recipe

Ingredients

For the Pesto:

  • 2 large bunches fresh basil (about 2-3 cups, stems discarded)
  • 1/3 cup pine nuts
  • 1/3 heaping cup freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • Black pepper, to taste
  • 1/4 cup olive oil, plus more as needed

For the Chicken Gnocchi:

  • 2 large boneless, skinless chicken breasts, sliced in half and pounded to about 1/2-inch thick
  • 2 tablespoons olive oil, divided
  • 2 1/2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • Pinch of black pepper
  • 1/2 white onion, diced small
  • 10 oz cherry or grape tomatoes
  • 2/3 cup heavy cream
  • 1/2 cup chicken broth
  • 16 oz package gnocchi

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Make the Pesto:
    • In a food processor, blend the basil, pine nuts, Parmesan cheese, lemon juice, garlic, salt, and black pepper until smooth. Slowly stream in the olive oil while blending until the pesto reaches your desired consistency. Adjust seasonings to taste. Set aside. (You can also use store-bought pesto if preferred.)
  3. Prepare the Chicken:
    • Slice the chicken breasts in half horizontally. Place the chicken pieces on a cutting board, cover with plastic wrap, and pound them to about 1/2-inch thickness using a rolling pin or meat tenderizer.
  4. Coat the Chicken:
    • In a shallow bowl, combine the flour, salt, garlic powder, and a pinch of black pepper. Coat the chicken pieces in the flour mixture, shaking off any excess.
  5. Cook the Chicken:
    • Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken and cook for about 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside on a plate.
  6. Cook the Vegetables:
    • Deglaze the skillet with a small splash of chicken broth to loosen any browned bits from the pan. Add the remaining tablespoon of olive oil to the skillet. Over medium heat, cook the diced onion and cherry tomatoes for about 6-7 minutes, until the tomatoes start to pop and blister. Season with a pinch of salt and pepper, stirring occasionally to prevent the onions from burning.
  7. Add the Sauce and Gnocchi:
    • Pour in the remaining chicken broth and heavy cream, bringing the mixture to a simmer. Stir in the gnocchi and 1/2 cup of the prepared pesto. Nestle the cooked chicken back into the skillet, spooning some of the sauce over the chicken.
  8. Bake:
    • Transfer the skillet to the preheated oven and bake, uncovered, for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  9. Serve:
    • Slice the chicken and return it to the skillet. Spoon more sauce over the chicken, and garnish with black pepper, fresh basil, and additional Parmesan cheese. Serve with the remaining pesto on the side, or save it for another use. Enjoy!