Creamy Chicken Pesto Gnocchi
Servings: 4
In this delicious Creamy Chicken Pesto Gnocchi recipe, crispy golden chicken is cooked in a sauce featuring veggies, garlic, cream and pesto. Tender gnocchi then cooks directly in the sauce so all you need is one pan and 25 minutes to create this gorgeously comforting dish. There's no need for sides, but steamed greens are a great pairing.
Ingredients
- 2 boneless skinless chicken breasts, halved horizontally to make 4 thinner steaks
- 1 tsp dried thyme
- 1 tsp sweet paprika
- 1 tsp sea salt flakes plus extra to taste
- ½ tsp cracked black pepper plus extra to taste
- 2 tbsp olive oil
- 1 tsp freshly minced garlic
- 2 large zucchini courgettes, finely sliced
- ½ cup 80 g semi-dried (sun-blushed) tomatoes
- 300 ml 10 fl oz thickened (heavy) cream
- 1 cup 100 g freshly grated parmesan, plus extra to serve
- 500 g 1 lb 2 oz fresh gnocchi (see note 2)
- 2 tbsp store-bought or homemade pesto
- Basil sprigs to serve
Instructions
- Use a mallet or rolling pin to pound the chicken so that it is an even thickness, if needed. Sprinkle the chicken with the thyme, paprika, salt and pepper. Use your hands to rub the herbs and spices all over the meat as evenly as you can (this is a dry rub).
- Heat the oil in a large, heavy-based frying pan over medium–high heat. Cook the chicken for 8–10 minutes until just cooked, turning once halfway through (see note 1). Set aside.
- Add 2 tablespoons of water to the pan to scrape up any sticky bits, then add the garlic and cook for 30 seconds, stirring.
- Add the zucchini and cook for 2 minutes until softened.
- Stir through the semi-dried tomatoes, followed by the cream and parmesan. Bring to a gentle simmer and add the gnocchi.
- Cook with the lid on for 2–5 minutes or until the gnocchi is cooked through.
- Stir through the pesto and season to taste. Top with the cooked chicken, basil sprigs and an extra sprinkling of parmesan.
Notes
Note 1 – It's important that the chicken is cooked over medium–high heat and not too high otherwise the spices will very quickly burn. If you find that the pan is getting too sticky and crispy, add 2 tablespoons of water and cook the chicken with the lid on for the last 3 minutes of cooking (this will cook the chicken more quickly and stop it burning).
Note 2 – Fresh gnocchi in the refrigerated section of the supermarket must be used (the type that takes 2–5 minutes to cook). This recipe will not work with any other variety.
MAKE AHEAD
Creamy Chicken Pesto Gnocchi can be stored in the fridge in an airtight container for up to 3 days. Reheat in the microwave. Not suitable to freeze.LEFTOVERS
Creamy Chicken Pesto Gnocchi can be stored in the fridge for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.Scan for full recipe:
