Golden gnocchi and chicken in a luxurious pesto cream sauce. Simple, elegant, and ready in just 35 minutes.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into 1-inch cubes
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Gnocchi
05 - 18 oz store-bought potato gnocchi
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup heavy cream
09 - 1/2 cup basil pesto
10 - 1/4 cup grated Parmesan cheese
11 - Salt and black pepper to taste
→ Garnish
12 - Fresh basil leaves
13 - Extra grated Parmesan cheese
# How to Make It:
01 - Season the chicken cubes evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sauté for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add butter and allow it to melt completely. Add the gnocchi and sauté for 5-6 minutes, stirring occasionally, until golden and crisp on the exterior.
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent browning.
05 - Pour the heavy cream into the skillet and bring to a gentle simmer, stirring continuously to deglaze the pan and incorporate flavorful browned bits.
06 - Stir in the basil pesto and grated Parmesan cheese until thoroughly combined. Continue stirring until the sauce achieves a smooth, creamy consistency.
07 - Return the cooked chicken to the skillet and toss all ingredients until evenly coated in the creamy pesto sauce. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Transfer the gnocchi and chicken to serving bowls while hot. Garnish generously with fresh basil leaves and additional grated Parmesan cheese if desired.
