Save The smell of butter and garlic hitting a hot skillet still takes me back to my tiny first apartment kitchen, where I discovered that store-bought gnocchi could actually taste restaurant-quality with the right technique. My roommate walked in mid-cooking and demanded I make it every Tuesday thereafter, starting what became our unofficial pasta night tradition.
I once made this for a friend who swore she hated gnocchi because it was always soggy and bland. Watching her face light up after that first bite of perfectly crisped potato pillows coated in aromatic sauce made me realize most people have just never had gnocchi prepared the right way.
Ingredients
- Chicken breasts: Cutting them into uniform 1-inch cubes ensures even cooking and every bite stays tender throughout the process
- Potato gnocchi: Store-bought works beautifully here and crisps up surprisingly well when pan-fried instead of boiled
- Heavy cream: Creates that luxurious restaurant-style sauce base that clings perfectly to every piece of gnocchi
- Basil pesto: The shortcut ingredient that makes this dish taste complex with practically zero effort
- Unsalted butter: Essential for getting those golden crispy edges on the gnocchi that make this recipe special
- Garlic: Freshly minced provides the aromatic backbone that ties together the cream and pesto flavors
- Parmesan cheese: Adds a salty nutty finish that balances the richness of the cream sauce
Instructions
- Season and prepare the chicken:
- Sprinkle the chicken cubes generously with salt and pepper, letting them sit while you heat your skillet so the seasoning has time to penetrate the meat.
- Sear the chicken to golden perfection:
- Heat olive oil in your large skillet over medium-high heat and add the seasoned chicken pieces in a single layer, letting them develop a beautiful brown crust before flipping.
- Crisp the gnocchi in butter:
- In the same pan, melt the butter and add the uncooked gnocchi, stirring occasionally until they become golden and deliciously crunchy on the outside.
- Build the aromatic base:
- Toss in the minced garlic and cook for just one minute until fragrant, being careful not to burn it.
- Create the luxurious sauce:
- Pour in the heavy cream and let it bubble gently, using your spoon to scrape up any flavorful browned bits from the bottom of the pan.
- Stir in the pesto and cheese:
- Add the pesto and Parmesan cheese, stirring until the sauce becomes smooth and coats the back of a spoon.
- Combine everything:
- Return the chicken to the pan and toss everything together until the gnocchi and chicken are evenly coated in the creamy sauce.
- Serve with your personal touch:
- Plate it hot, adding fresh basil leaves and extra Parmesan if you are feeling fancy, and watch everyone reach for seconds.
Save This recipe became my go-to dinner party dish after serving it on a rainy Sunday evening when friends dropped by unexpectedly. There is something deeply satisfying about watching people genuinely excited about seconds.
Making It Your Own
The beauty of this recipe lies in its adaptability for different dietary needs and taste preferences while maintaining that soul-satisfying comfort food quality.
Perfect Wine Pairings
A crisp Pinot Grigio cuts through the rich cream sauce beautifully, while a Sauvignon Blanc provides a bright acidic contrast that keeps each bite feeling fresh.
Common Questions Answered
After making this recipe dozens of times, I have learned that a few small adjustments can make the difference between good and absolutely outstanding results.
- Use half-and-half instead of heavy cream for a lighter weeknight version
- Sauté mushrooms instead of chicken for an equally satisfying vegetarian option
- Make your own pesto on Sunday to use throughout the week for maximum freshness
Save Some recipes are just meant to be shared, and this creamy pesto gnocchi has brought more people around my table than almost anything else I cook. Enjoy every bite.
Recipe FAQs
- → Can I use fresh gnocchi instead of store-bought?
Yes, fresh gnocchi works beautifully and cooks faster—about 2-3 minutes in boiling water until they float. Pat them dry before pan-crisping to ensure golden edges.
- → How do I make the sauce less heavy?
Replace heavy cream with half-and-half or whole milk. You can also add a splash of chicken broth to lighten it further while maintaining the creamy texture.
- → What's the best way to avoid mushy gnocchi?
Cook gnocchi in salted boiling water until they float, then immediately remove them. For extra texture, pan-crisp them in butter as this dish does—it creates a delightful golden crust.
- → Can I make pesto from scratch?
Absolutely. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil into a smooth paste. Homemade pesto has vibrant flavor, though you'll need an extra 10 minutes of prep time.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the pesto and cream beautifully. Their acidity cuts through the richness and cleanses the palate between bites.
- → Is this suitable for meal prep?
Best served fresh, but leftovers keep refrigerated for 2 days. Reheat gently on the stovetop with a splash of cream to restore the sauce's silky texture.