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Chicken Pesto Gnocchi Skillet - AI-generated editorial food image for Dishvera

Chicken Pesto Gnocchi Skillet

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 532
Ingredients Method Notes

Ingredients
  

  • 454 g boneless chicken breast, diced
  • 680 g potato gnocchi
  • 2 US cups (240 ml each) halved cherry tomatoes
  • 1 US cup (240 ml) spinach
  • 1 tbsp (15 ml) olive oil
  • 4 tbsp (60 ml) basil pesto
  • 2 tbsp (30 ml) lemon juice
  • 1/2 tsp fine salt, or less to taste
  • 1/4 tsp black pepper
  • Water for gnocchi; reserve 60 ml cooking water

Method
 

  1. Cook gnocchi in boiling water according to the package. Reserve 60 ml cooking water, then drain.
  2. 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.
  3. Add gnocchi, spinach and reserved water. Toss 2–3 minutes until spinach wilts, gnocchi are hot and chicken reaches 74°C (165°F).
  4. Remove from heat. Stir in pesto and the measured lemon juice. Add pepper and salt as needed, then serve four portions.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.