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Chicken Pesto Gnocchi Bake

A cast-iron pan full of chicken and gnocchi tossed with pesto and topped with bubbly melted cheese
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This cheesy, one-pan chicken pesto gnocchi bake is ridiculously easy to make and perfect for busy weeknights.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://www.emilyeatsthings.com/chicken-pesto-gnocchi-bake/