This Creamy Chicken Pesto Gnocchi Is Pure Comfort in a Bowl!

This Creamy Chicken Pesto Gnocchi Is Pure Comfort in a Bowl! If you're looking for the best creamy chicken pesto gnocchi recipe, you've come to the right place! This easy gnocchi recipe is packed with flavour, made with tender chicken breast, pillowy potato gnocchi, and a rich, creamy pesto that will have you coming back for more. This one-pan gnocchi is perfect for busy weeknights, offering a quick recipe that’s both restaurant-quality and incredibly easy to make. Whether you're craving Italian comfort food or a satisfying dinner recipe this creamy gnocchi dish has it all! This creamy weeknight dinner is the perfect way to treat yourself. Whether you're meal-prepping, cooking for a gnocchi dinner for two, or feeding the whole family, this dish is a must-try gnocchi recipe!

Check Out The Recipe Video Below

Creamy Chicken Pesto Gnocchi

Serves 4 small (lunch) portions or 2 large

Homemade potato Gnocchi

Ingredients

500g x Potatoes (floury variety)

100 to 150g x Plain/All-Purpose Flour

5g x Salt

Flour, Semolina or Rice Flour for dusting

Method

1. Cover the potatoes with cold water in a saucepan and add a pinch of salt. Bring to a boil and simmer for 30 minutes or until completely cooked. 

2. Remove from the water onto a cooling rack and let steam dry until cool enough to handle. Remove the skins and press through a potato ricer or push through a fine sieve using a scraper or spatula into a mixing bowl. Add in the salt and gradually mix in the flour. Don't be afraid to add extra flour if it feels too sticky. 

3. Place the gnocchi dough onto a floured work surface and cut into smaller pieces. Next, roll the pieces into thin sausage shapes and cut into 1cm gnocchi. Place onto a tray dusted with flour, semolina or rice flour. Place into the fridge to firm up before rolling down a fork to create ridges (see video for reference).

Classic Basil Pesto

ingredients

40g x Basil Leaves

25g x Pine Nuts

25g x Grated parmesan

75ml x Olive Oil

1 x Clove of Garlic

Salt & Black Pepper to taste

1. Place all ingredients into a blender and blend to your desired consistency. Feel free to add extra olive oil if you like a looser pesto. Season to taste with salt and black pepper.

The Chicken & Sauce

Ingredient

2 x Chicken Breast

10ml x Oil for frying

400ml x Chicken Stock

150ml x Cream

40g x Kale

Salt & Black Pepper

Pine nut and Fresh Basil Leaves to garnish (optional)

Method

1. Cut each chicken breast into 5 or 6 equal-size pieces and season on each side with salt and pepper.

2. Place a frying pan over medium-high heat and drizzle in the oil. Once it's hot, add in the chicken and sear on each side until golden brown. Don't worry if it's not cooked completely at this stage as it will finish cooking in the sauce. Remove from the pan and place onto a plate. 

3. Turn the heat to low and into the same pan place most of the pesto keeping a little back to garnish later and cook for one minute. Pour in the chicken stock and turn up the heat to bring it to a boil. Simmer for 5 minutes before pouring in the cream. Simmer for a further 5 minutes. Place a large pan of salted water over high heat and bring to a boil for cooking the gnocchi. 

4. Add the kale into the sauce, stir and then place the chicken back into the sauce as well. Cook for 5 more minutes.

5. To cook the gnocchi, place it into the boiling water and once it floats to the surface it is cooked. This will take 2 to 3 minutes. Transfer the cooked gnocchi to the sauce and stir everything together. 

6. Share into bowls or plates, drizzle with the remaining pesto and scatter with fresh basil leaves and pine nuts. Enjoy!

Tom's Tip - You can toast the pine nut in a dry pan until golden for a deeper, richer flavour in your pesto. Also if you don't want to make your own gnocchi or pesto skip those steps as using shop bought is absolutely fine.