This cheesy, one-pan chicken pesto gnocchi bake is ridiculously easy to make and perfect for busy weeknights.
I didn’t fully understand the need for hyper-simple meals until I started working my own 9 to 5. When I was younger and time was a luxury I could afford, an “easy” meal meant anything that took less than an hour and a half to make. Now, it means this chicken pesto gnocchi bake.
Despite my midwestern roots, I’m usually not much of a casserole gal. But this recipe is so simple and so delicious it makes me rethink my stance. It’s criminally easy to make, with minimal prep required and only one pan. You don’t even have to boil the gnocchi — just crisp it up in some butter and oil, and save yourself the hassle of dirtying another dish.
What you’ll need to make this gnocchi bake:
The beauty of this recipe is its simplicity. Most of the ingredients you need are right there in the name, but I do recommend a few add-ins just to make it extra delicious. You’ll need:
- Gnocchi (duh). These pillowy little dumplings make for quick, satisfying comfort meals. I prefer to use regular gnocchi, but feel free to give this recipe a try using cauliflower gnocchi or another gluten-free alternative instead.
- Chicken (also duh). This is the perfect scenario for a store-bought rotisserie chicken, although I have cooked my own for this recipe as well. Just shred it or cube it up and toss it in right before you’re ready to bake.
- Pesto (triple duh). Again, store-bought is both accepted and encouraged here, but if you have your own homemade pesto, this is the perfect use case for it. Not all store-bought pesto is created equal, however. I strongly prefer Delallo brand pesto; some cheaper brands can be funky. Just go for the highest-quality pesto available to you.
- Some veggies, if you’d like. I usually use zucchini for this recipe, but anything you have on hand will do. Mushrooms would be excellent here!
- Some things to amp up the sauce. Specifically, a splash of half-and-half and some extra garlic. Always extra garlic. You know how it goes.
- And finally, plenty of cheese. I use both mozzarella and Parmesan to create the perfect gooey, melty top.
More quick and easy comfort recipes:
Creamy Garlic Parmesan Gnocchi with Broccoli
Spicy Pork and Cabbage Noodles
Garlic Butter White Wine Shrimp Pasta
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PrintChicken Pesto Gnocchi Bake
This cheesy, one-pan chicken pesto gnocchi bake is ridiculously easy to make and perfect for busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 16 ounces gnocchi
- 1 medium zucchini, chopped into bite-sized pieces
- 2 cloves garlic, minced
- 2 cups cooked, shredded chicken
- ¾ cup pesto (or about one 7-ounce jar)
- ¼ cup half-and-half
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- Kosher salt and black pepper
- Fresh basil, for topping, optional
Instructions
- Preheat oven to 350°F.
- In a large oven-safe skillet over medium-high heat, heat the butter and olive oil until the butter is melted and lightly bubbling. Add the gnocchi and cook, stirring frequently, for about 5-7 minutes, or until the gnocchi is softened and golden-brown on all sides.
- Add the zucchini. Season with a pinch of salt and pepper, cook for a few more minutes, until the zucchini is bright green and beginning to soften. Add the garlic and cook for an additional minute, until fragrant.
- Remove the pan from the heat. Stir in the chicken, pesto, and half-and-half until evenly combined. Sprinkle the mozzarella and Parmesan cheese evenly over the top.
- Transfer the pan to the preheated oven. Bake for 15-20 minutes, or until the cheese is melted and bubbling. Let cool for a few minutes, then scoop into bowls and serve topped with a few fresh basil leaves.
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