Tender gnocchi, chicken, tomatoes and spinach come together with basil pesto and lemon. Boil the gnocchi first and stir in the pesto off the heat.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Preparation: 10 min | Cooking: 25 min | Total: 35 min | Servings: 4
Measuring ingredients
A US cup means 240 ml. Follow the dry or cooked measurement stated for each ingredient.
Storage and reheating
Cool leftovers promptly and refrigerate covered for up to 4 days. Reheat thoroughly.
Recipe card
Chicken Pesto Gnocchi Skillet
Ingredients
Method
- Cook gnocchi in boiling water according to the package. Reserve 60 ml cooking water, then drain.
- Heat oil in a large skillet over medium-high heat. Cook chicken 6–8 minutes, turning until browned. Add tomatoes and cook 3–4 minutes until softened.
- Add gnocchi, spinach and reserved water. Toss 2–3 minutes until spinach wilts, gnocchi are hot and chicken reaches 74°C (165°F).
- Remove from heat. Stir in pesto and the measured lemon juice. Add pepper and salt as needed, then serve four portions.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 532 kcal |
| Protein | 33.7 g |
| Fat | 12.5 g |
| Saturated fat | 2.2 g |
| Carbohydrate (including fiber) | 67.7 g |
| Fiber | 2.8 g |
| Sugar | 3.2 g |
| Sodium | 1410 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Together in the kitchen
While one person puts the water on for the gnocchi and halves the cherry tomatoes, the other cuts the chicken into even cubes and sets a cup by the stove to catch some cooking water just before draining.
Kitchen Testing Note
The first time I didn’t give myself any time and fried the basil pesto straight away over high heat with the chicken and tomatoes, after pouring all the gnocchi water down the sink: the basil turned a dull brown and the oil from the pesto separated in the pan. Taking the pan off the heat first and tossing the pesto through the warm gnocchi with a splash of starchy cooking water and lemon juice keeps the sauce bright green and glossy.
Frequently asked questions
Why is the pesto stirred in after cooking?
Pesto is a finishing flavour here. Prolonged frying can dull its fresh herb character and leave an oily coating. Removing the pan from the heat lets it mingle with the warm gnocchi and their reserved water without that extra cooking stage.
Which type of gnocchi should I buy?
Choose potato gnocchi with package instructions for boiling. Refrigerated and shelf-stable products can have different cooking times, so follow the product you use. This recipe does not assume that every gnocchi product cooks at the same pace.
Which ingredient details matter for this recipe?
The reserved gnocchi water carries surface starch into the skillet, helping pesto and tomato juices coat the dumplings. Keep it available before draining; plain water does not bring the same starch. Gnocchi are already soft after boiling, so use a broad spoon or spatula to lift and fold rather than stirring forcefully.
Cherry tomatoes contribute small bursts of juice as they soften, while spinach collapses into the gaps between the chicken and gnocchi. The finished dish should remain recognisable pieces with a light coating, not a mashed tomato sauce. Lemon balances the richness of pesto, whose salt content varies between brands. Judge the assembled dish before adding the optional amount of salt.
What liquid should I save before draining the gnocchi?
Reserve sixty millilitres of their cooking water. Add it with the gnocchi and spinach before finishing with pesto and lemon off the heat.
Should the cherry tomatoes stay raw in this skillet?
No. Cook them with the browned chicken until softened before adding gnocchi and spinach. Their juices join the reserved cooking water in the coating.
More recipes to try: Baked Pesto Chicken with Tomatoes · Creamy Chicken and Corn Soup.
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