This post may contain affiliate links. Please read our disclosure policy.
This ultra cheesy pesto chicken gnocchi bake recipe comes together quickly, and it’s a fabulous treat meal that’s special enough for company! It’s rich, creamy, and easy.
Try my Tuscan Baked Gnocchi or Baked Feta Pasta next.
This post is sponsored by our long-term partner DeLallo – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
Why you’ll love it
This golden, melty baked gnocchi recipe has white wine for a fancy touch along with Italian herbs, real cream, and the bright flavors of good-quality pesto. It’s amazing the difference it makes using a jar of pesto that you really enjoy the taste of, and my fave is DeLallo!
We’re using rotisserie chicken for convenience in this Italian-inspired gnocchi recipe, yet this one pan meal tastes like it’s from a restaurant. It goes effortlessly from stovetop to oven for a cozy, decadent dinner. Yes, the pillowy gnocchi cook right in the sauce for ease!
What you’ll need
- Butter – for sautéing
- Onion and garlic – tasty base aromatics. I like sweet onions.
- Wine – use a dry white wine like pinot grigio or sauvignon blanc (not cooking wine)
- Heavy cream – it really elevates the texture and flavor to make the sauce silky
- Pesto – DeLallo Simply Pesto is a traditional basil pesto with Ligurian basil leaves, only the best olive oil, and crunchy pine nuts along with iconic Italian cheeses
- Italian seasoning – this blend of dried herbs comes in a single jar
- Gnocchi – DeLallo Potato Gnocchi are airy, light, and delicious. Find them in the dry pasta aisle or online.
- Chicken – grab rotisserie on the way home
- Cheese – we’re using freshly grated parmesan from a block and shredded mozzarella
- Parsley – for that perfect fresh contrast to top it all off
Helpful tips
- The gnocchi cooks right in the oven — no need to pre-cook! It releases starch, which actually helps to thicken the sauce.
- If your local grocer doesn’t stock their products, the DeLallo website ships nationwide. It’s so exciting to get a box of affordable Italian goodies like charcuterie, pasta and pizza ingredients, and desserts delivered right to your door.
- If you don’t have an oven-safe skillet, transfer it to a baking dish.
How to make this chicken gnocchi bake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Melt the butter in an oven-safe skillet, then sauté the onion until softened. Stir in the garlic and wine until fragrant.
Add in the heavy cream, pesto, and Italian seasoning, stirring well until incorporated, followed by the gnocchi and chicken. Warm for a couple of minutes.
Remove from the heat, and top evenly with the parmesan and then mozza. Bake, uncovered, until hot and bubbly. Broil if desired. Top with parsley, and season with salt & pepper.
Substitutions and variations
- You can sub the dry white wine with low-sodium chicken or vegetable broth. You may want to add in a little lemon juice or a 1/2 teaspoon of Dijon mustard if you go this route to add a little acidity to brighten the dish.
- Don’t sub the cream for something lower fat. It’s cooked at a fairly high heat and may curdle/separate, and the taste won’t be as intended!
What to serve with baked pesto gnocchi
- Balance the richness with a big bowl of my Super Simple Parmesan Arugula Salad. You could also toss your favorite greens and veggies with my Creamy Balsamic Dressing.
- A slice of fresh crusty bread along with a good olive oil rounds out the meal. Try DeLallo’s Infused Olive Oils for creative options.
Leftovers and storage
- Store leftovers of this baked gnocchi for 3-4 days in the fridge in a covered container.
- Reheat on the stove over a low heat so that it doesn’t separate. You might need to add a splash of cream if it’s looking dry.
- I don’t recommend freezing this due to the dairy.
More easy pasta recipes
If you made this chicken pesto gnocchi bake, please leave me a star rating and comment below! You can also tag me on Instagram if you made this or any S&L recipe.
Pesto Chicken Gnocchi Bake
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 Pesto
- 1/2 teaspoon Italian seasoning
- 1 pound DeLallo Potato Gnocchi
- 2 cups cooked/rotisserie chicken
- 1/2 cup freshly grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon chopped fresh parsley
- Salt & pepper to taste
Instructions
- Preheat your oven to 375F 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.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
I had some chopped asparagus, cherry tomatoes, and zucchini languishing in the fridge, so I threw those in with the onions and doubled the recipe for lunches this week. So good. Now I’m actually looking forward to the workweek ahead!
Yay!! Thanks, Miranda!
Made this last night, we really enjoyed it! I’m so glad I got on your website for the recipe and noticed you have a cookbook, I immediately ordered one. I’ve made several of your recipes over the years and have loved them all (I only have Pinterest so that’s where I follow you)Yay to simple and tasty recipes!
I love that!! 😀 So glad you found me!! 😀
Hi Natasha – where is the nutrition info for this recipe? I’d love to make it, but need to see if it fits into my diet.
Your older recipes usually include this – I hope this isn’t something that has been dropped going forward. That would make me very sad.
Hi Angela! This will not be the norm going forward — this is a sponsored post. We can’t use our generic database to pull nutrition information since we’re using specific brand products, and it wouldn’t necessarily be accurate. I recommend using a third-party app like My Fitness Pal to get an idea of the nutrition information.
Thanks Miranda for the explanation! I was a little worried there for a minute. 🙂
Hello again – I did end up making this last night and it was delicious! Anything with pesto always catches my eye as I really love it. I did end up using only half of the parmesan and mozzarella cheese and used light cream instead of heavy cream. It was cheesey enough for us and I did broil it at the end to brown it. Looking forward to the leftovers tonight!
Yay! You’re very welcome, Angela!
Delicious!!! Very easy to make.
Thanks so much, Kathy!! 😀
This was amazing! My Children loved it and have requested it again, that is my favorite review!
Thanks, Megan!! That’s great to hear!! 😀