Pesto Chicken Gnocchi Bake

This Pesto Chicken Gnocchi Bake from @saltandlavender combines the aromatic flavors of fresh pesto with the tender, juicy goodness of chicken and the soft, pillowy texture of gnocchi, all baked to perfection with a golden, bubbly top. It's a cozy, crowd-pleasing meal that's not only easy to prepare but is also wonderfully versatile.

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 Simply Pesto® Traditional Basil Sauce

1/2 teaspoon Italian seasoning

1 pound DeLallo Potato Gnocchi

2 cups cooked/rotisserie chicken

1/2 cup freshly grated Parmigiano Reggiano

2 cups shredded mozzarella cheese

1 teaspoon chopped fresh parsley

Salt & pepper to taste

Directions

Preheat your oven to 375°F and move the rack to the top third of the oven.

Melt the butter in a deep oven-safe skillet over medium heat and sauté the onion for 5 minutes or until it softens and starts to lightly brown.

Add in the garlic and wine and let it bubble for about 30 seconds.

Add in the cream, pesto, and Italian seasoning, and stir until smooth.

Stir in the gnocchi and chicken, give it a good stir, and let it heat through for 1-2 minutes. Don't let the sauce get too thick. Add a splash more cream if it's starting to thicken up a lot.

Take the skillet off the heat and top with the parmesan and mozzarella. Bake, uncovered, for 15 minutes. Optional: broil to brown the cheese more (watch it carefully so it doesn't burn).

Let it sit for 5 minutes prior to serving. Sprinkle with the parsley and season with salt & pepper as needed.

Pesto Chicken Gnocchi Bake

Ingredients

Directions

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