Pesto Chicken Gnocchi Bake
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.
Servings: 4
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.
