Chicken 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
Units
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- 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
- 3/4 cup pesto (or about one 7-ounce jar)
- 1/4 cup half-and-half
- 1 cup shredded mozzarella cheese
- 1/2 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.
Keywords: chicken pesto gnocchi, gnocchi bake, one-pan gnocchi recipe, one pan gnocchi, pesto gnocchi, gnocchi casserole, pan fried gnocchi
Find it online: https://www.emilyeatsthings.com/chicken-pesto-gnocchi-bake/