Pesto Chicken Gnocchi Bake (Printable Version)
Creamy pesto sauce, tender chicken, and gnocchi baked with mozzarella and parmesan cheese.
# What You'll Need:
→ Sauce Base
01 -
1 tablespoon butter
02 -
½ medium onion, chopped
03 -
2 cloves garlic, minced
04 -
½ cup dry white wine
05 -
1 cup heavy whipping cream
06 -
¼ cup DeLallo pesto
07 -
½ teaspoon Italian seasoning
→ Main Components
08 -
1 pound DeLallo potato gnocchi
09 -
2 cups cooked rotisserie chicken, shredded
→ Cheeses
10 -
½ cup freshly grated Parmesan cheese
11 -
2 cups shredded mozzarella cheese
→ Garnish & Seasoning
12 -
1 teaspoon chopped fresh parsley
13 -
Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 -
Set the oven temperature to 375°F and position the oven rack in the upper third.
02 -
Melt butter in a deep, oven-safe skillet over medium heat. Add chopped onion and cook for 5 minutes until softened and lightly browned.
03 -
Add minced garlic and dry white wine to the skillet. Allow the mixture to bubble for approximately 30 seconds.
04 -
Stir in heavy cream, pesto, and Italian seasoning until fully combined and smooth.
05 -
Add gnocchi and shredded chicken to the sauce. Stir well and heat through for 1 to 2 minutes, adding a splash of cream if the sauce thickens excessively.
06 -
Remove skillet from heat. Evenly top with grated Parmesan and shredded mozzarella. Bake uncovered for 15 minutes. Optionally, broil briefly to achieve a golden cheese crust; monitor closely to prevent burning.
07 -
Allow the dish to rest for 5 minutes before serving. Sprinkle with fresh parsley and season with salt and pepper to taste.
# Additional Notes:
01 -
If the sauce thickens too much before baking, add a little extra cream to maintain creaminess.