Creamy Pesto Gnocchi with Chicken

The smell of butter hitting a hot skillet still pulls me back to my first apartment kitchen, where I learned that store-bought gnocchi could transform into something restaurant-worthy with just enough patience and heat. This recipe came together on a rainy Tuesday when I needed something comforting but faster than takeout. Now it is my go-to when friends drop by unexpectedly because it looks impressive but takes barely any effort.

Last summer my sister came over exhausted from work and I made this while she sat at the counter complaining about her day. By the time I slid her bowl across the granite she had forgotten what she was upset about. That is the kind of dinner this is.

Ingredients

• Chicken breasts: Cutting into cubes helps them cook evenly and lets every bite get coated in that luscious sauce
• Potato gnocchi: Do not boil them first, they get the most amazing crispy edges when pan fried directly
• Heavy cream: Creates that velvety texture that makes the pesto sauce cling perfectly to every piece
• Basil pesto: Homemade or store bought both work but add a little extra if you love bold herb flavors
• Parmesan cheese: Freshly grated melts better than the pre shredded stuff and adds that nutty finish

Instructions

Season and cook the chicken:

Sprinkle the cubes with salt and pepper, then cook in hot oil until golden brown on all sides.

Crisp the gnocchi:

Melt butter in the same pan and add the gnocchi, letting them sizzle undisturbed for a couple minutes before flipping.

Build the sauce base:

Toss in minced garlic and let it soften for just a minute so it does not turn bitter.

Make it creamy:

Pour in the cream and stir up any browned bits from the bottom of the pan, that is where the flavor lives.

Add the good stuff:

Stir in the pesto and Parmesan until everything is silky smooth and smells like heaven.

Bring it together:

Return the chicken to the pan and give everything a toss so every piece is coated in sauce.

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My roommate used to hover around the stove with a fork, stealing gnocchi straight from the pan before I could even add the sauce. Now she makes this for her own family and tells them she invented it.

Make It Your Own

Sometimes I throw in a handful of spinach or cherry tomatoes during the last minute of cooking. The tomatoes burst open and release their juices into the sauce while the spinach wilts beautifully into the creamy base.

Wine Pairing

A crisp white wine cuts through the richness of this dish perfectly. I usually grab whatever Pinot Grigio is on sale but a Sauvignon Blanc would be lovely too.

Storage Secrets

This keeps well in the fridge for a couple days but the gnocchi will soften. Reheat gently with a splash of cream to bring the sauce back to life. Never microwave it on high or the sauce might separate.

• The dish actually tastes better the next day as flavors meld
• Fresh basil added at the end brightens up leftovers
• Freezing is not recommended because the cream can break

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Some nights the simplest meals are the ones that become memories.

Recipe Questions & Answers

→ Can I use homemade gnocchi instead of store-bought?

Homemade gnocchi works beautifully in this dish. Just be gentle when cooking since fresh pasta is more delicate than shelf-stable varieties. Adjust cooking time as needed—they may require less time to achieve that golden exterior.

→ How do I store and reheat leftovers?

Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of cream or milk to restore the sauce's creamy consistency. The microwave also works, though the gnocchi may soften slightly.

→ What can I substitute for the heavy cream?

Half-and-half creates a lighter sauce while still maintaining richness. Whole milk works but will produce a thinner consistency. For a dairy-free option, full-fat coconut milk adds subtle sweetness and creamy texture, though the flavor profile will shift slightly.

→ Can I make this vegetarian?

Absolutely. Replace the chicken with sautéed mushrooms, spinach, or sun-dried tomatoes. You could also add white beans or chickpeas for protein. The vegetarian version comes together even faster since you skip the chicken cooking step.

→ Why isn't my gnocchi getting crispy?

Crowding the pan prevents proper crisping—cook in batches if necessary. Also ensure your skillet is hot enough before adding the gnocchi, and resist stirring too frequently. Let them sit undisturbed for 2-3 minutes between flips to develop that golden crust.

→ Can I freeze this dish?

Freezing isn't recommended since cream-based sauces can separate when thawed and gnocchi texture may become mushy. This dish is best enjoyed fresh, though leftovers keep well in the refrigerator for several days.