Description
A creamy, comforting one-pan gnocchi bake featuring shredded chicken, pesto cream sauce, and a cheesy golden top — easy to make and full of cozy flavor.
Ingredients
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup basil pesto
- 1/2 teaspoon Italian seasoning
- 1 pound potato gnocchi
- 2 cups cooked chicken, shredded or chopped
- 1/2 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a deep oven-safe skillet over medium heat. Sauté onion for 5 minutes until soft.
- Add garlic and chicken broth. Stir and heat for 30 seconds.
- Mix in heavy cream, pesto, and Italian seasoning until smooth.
- Stir in gnocchi and chicken. Cook for 1–2 minutes until evenly coated.
- Remove from heat. Sprinkle Parmesan and mozzarella over the top.
- Bake uncovered for 15 minutes. Broil for 1–2 minutes for a golden top, if desired.
- Let rest for 5 minutes. Garnish with parsley, season with salt and pepper, and serve.
Notes
- Use gluten-free gnocchi for a gluten-free version.
- Try adding spinach, tomatoes, or zucchini for extra veggies.
- Rotisserie or leftover chicken works great for this recipe.
- Substitute half-and-half for a lighter sauce.
- Reheat gently with a splash of cream to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580
- Sugar: 3g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 145mg
