Name: Pesto Chicken Gnocchi Bake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 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; 1 pound DeLallo Potato Gnocchi; 2 cups cooked or rotisserie chicken, shredded; 1/2 cup freshly grated parmesan cheese; 2 cups shredded mozzarella cheese; 1 teaspoon chopped fresh parsley; Salt and pepper to taste

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Introduction

This Pesto Chicken Gnocchi Bake is a creamy, comforting dish perfect for weeknight dinners. Tender gnocchi is combined with savory chicken and a flavorful pesto cream sauce, then topped with melted cheese for a satisfying meal. It’s easy to make and sure to please the whole family.

A round green cast iron skillet filled with a creamy baked dish that has a golden brown, bubbly cheese layer on top sprinkled with green herbs, showing a textured, slightly browned surface. A spoon lifts a scoop of the cheesy mixture, exposing a soft, creamy, pale yellow inside with pieces of potato gnocchi covered in melted cheese. The skillet sits on a white marbled surface next to a gold fork and knife resting on a cream cloth napkin, with a jar of green pesto and a box of DeLallo potato gnocchi nearby. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F and move the rack to the top third of the oven.
Step 2: Melt the butter in a deep oven-safe skillet over medium heat. Sauté the chopped onion for about 5 minutes until it softens and begins to lightly brown.
Step 3: Add the minced garlic and white wine to the skillet and let it bubble for about 30 seconds to combine the flavors.
Step 4: Stir in the heavy cream, pesto, and Italian seasoning until the sauce is smooth.
Step 5: Add the potato gnocchi and cooked chicken to the skillet. Stir well and let heat through for 1–2 minutes. If the sauce becomes too thick, add a splash more cream to loosen it.
Step 6: Remove the skillet from the heat. Sprinkle the parmesan and mozzarella evenly over the top. Bake uncovered for 15 minutes. Optionally, broil briefly to brown the cheese, watching carefully to avoid burning.
Step 7: Let the dish rest for 5 minutes after baking. Sprinkle with fresh parsley and season with salt and pepper as desired before serving.

Tips & Variations

Use leftover rotisserie chicken to save time and add extra flavor.
Swap out mozzarella for fontina or provolone for a different cheese twist.
Add a handful of spinach or cherry tomatoes before baking for extra vegetables.
If you prefer a thicker sauce, let it simmer a bit longer before adding the gnocchi.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. If the sauce has thickened after refrigerating, stir in a splash of cream or milk when reheating to restore creaminess.

How to Serve

The dish shows a serving of creamy chicken gnocchi in a white bowl with a smooth matte finish. The top layer has browned, melted cheese with a slightly crispy texture and golden-brown spots scattered across the surface. Beneath the cheese, there is a thick, white cream sauce covering soft, plump gnocchi pieces that are round and slightly ridged, mixed with shredded chicken, which is off-white and fibrous. Small green parsley flakes are sprinkled over the dish, adding color contrast. A woman’s hand holds a gold fork that lifts a bite with cream sauce and gnocchi. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto or homemade pesto for this recipe?

Yes, both store-bought and homemade pesto work well. Choose your favorite variety for the best flavor.

Is it necessary to use an oven-safe skillet?

Using an oven-safe skillet simplifies the process by allowing you to transfer the dish directly from stovetop to oven. If you don’t have one, you can transfer the mixture to a baking dish before adding the cheese and baking.