Pin The skillet was still hissing when I realized I'd stumbled onto something brilliant. I had leftover pesto from Sunday's pasta, a pack of gnocchi I'd grabbed on impulse, and chicken thighs that needed using. What started as fridge cleanup turned into one of those meals where everyone went quiet mid-bite. The cream swirled into the pesto like magic, coating every golden pillow of gnocchi in this glossy, herby sauce that clung just right.
I made this for my sister on a Tuesday night when she showed up exhausted from work. She stood in the kitchen doorway watching me toss everything together, and when I plated it with a handful of torn basil, she actually sighed with relief. We ate at the counter with wine in mismatched glasses, and she asked for the recipe three times before she left. It became our shorthand for comfort without the fuss.
Ingredients
- Boneless, skinless chicken breasts (400 g): Cut them into even cubes so they cook at the same rate, and don't skip the seasoning step or they'll taste flat against that bold sauce.
- Kosher salt and black pepper: These are your foundation, season generously because the chicken needs to stand up to the richness.
- Olive oil (1 tablespoon): Gets the pan hot and keeps the chicken from sticking, use something with a decent smoke point.
- Potato gnocchi (500 g): Store-bought is perfect here, look for shelf-stable or refrigerated varieties and don't worry about fancy brands.
- Unsalted butter (2 tablespoons): This is what crisps the gnocchi and adds that nutty depth you can't get from oil alone.
- Garlic (3 cloves, minced): Fresh is key, it blooms in the butter and perfumes the whole dish in seconds.
- Heavy cream (1 cup): The backbone of the sauce, it mellows the pesto and makes everything luxurious and silky.
- Basil pesto (1/2 cup): Jarred works beautifully, but if you have homemade, even better, just make sure it's well-stirred.
- Grated Parmesan cheese (1/4 cup): Adds saltiness and helps thicken the sauce, freshly grated melts in smoother than pre-shredded.
- Fresh basil leaves and extra Parmesan: Optional but worth it for that pop of color and extra hit of flavor at the end.
Instructions
- Season the chicken:
- Toss those chicken cubes with salt and pepper right in the bowl or on your cutting board. Even coverage matters here, so use your hands and make sure every piece gets some love.
- Sear the chicken:
- Heat the olive oil until it shimmers, then add the chicken in a single layer. Let it sit undisturbed for a couple minutes to get that golden crust, then stir and cook until no pink remains, about 5 to 7 minutes total.
- Crisp the gnocchi:
- Drop the butter into the same skillet and let it foam, then add the gnocchi. Resist stirring too much, you want them to sit and get those crispy, caramelized spots that make this dish irresistible.
- Bloom the garlic:
- Toss in the minced garlic and stir for just a minute until your kitchen smells like an Italian grandmother's house. Don't let it brown or it'll turn bitter.
- Build the sauce:
- Pour in the heavy cream and let it bubble gently, scraping up any browned bits stuck to the pan. Stir in the pesto and Parmesan, watching it melt into a glossy, jade-tinted sauce.
- Bring it together:
- Add the chicken back in and toss everything until each piece of gnocchi and chicken is coated. Taste and adjust seasoning, sometimes it needs a pinch more salt or a crack of pepper to balance the richness.
- Serve immediately:
- Plate it hot, tear some fresh basil over the top, and shower it with extra Parmesan if you're feeling generous. This dish is best enjoyed right away while the gnocchi are still tender-crisp.
Pin My neighbor knocked on the door one evening just as I was plating this, drawn by the smell wafting through the hallway. I handed her a bowl through the doorway, and she texted me an hour later asking if I'd consider a standing Thursday dinner invitation. Food has a way of building bridges like that, especially when it's this good and this easy.
Swaps and Shortcuts
If heavy cream feels too indulgent, half-and-half or whole milk work just fine, though the sauce won't be quite as luscious. I've made this with rotisserie chicken torn into chunks when I'm truly short on time, and it's just as satisfying. For a vegetarian version, skip the chicken entirely and add sautéed mushrooms or sun-dried tomatoes for that savory depth. The pesto is flexible too, swap in spinach or kale pesto if that's what you have, or even a red pesto for a completely different vibe.
Pairing Suggestions
This dish is rich and creamy, so it loves a crisp, acidic white wine like Pinot Grigio or Sauvignon Blanc to cut through the fat. A simple arugula salad with lemon vinaigrette on the side balances the plate beautifully, and crusty bread for mopping up any leftover sauce is non-negotiable. If you're feeding a crowd, roasted cherry tomatoes or green beans make easy, colorful additions that don't steal the spotlight.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the gnocchi will lose some of its crispness. Reheat gently in a skillet with a splash of cream or milk to bring the sauce back to life, stirring often so it doesn't break. I don't recommend freezing this one, the cream sauce and gnocchi texture don't bounce back well after thawing.
- Add a drizzle of olive oil when reheating to help revive the sauce.
- If the gnocchi seems mushy, a quick sear in a hot pan can restore some texture.
- Taste and adjust seasoning after reheating, flavors can dull in the fridge.
Pin This is the kind of meal that makes weeknights feel less like a chore and more like a small celebration. Serve it up, pour yourself something cold, and enjoy every creamy, pesto-kissed bite.
Recipe Q&A
- → Can I use fresh gnocchi instead of store-bought?
Yes, fresh gnocchi works beautifully. Reduce the cooking time slightly as fresh gnocchi crisps faster than frozen. You may also skip the crisping step if preferred and add them directly to the sauce.
- → How do I make the gnocchi extra crispy?
Use a large skillet to avoid overcrowding. Cook the gnocchi in batches if necessary, allowing enough space for direct contact with the hot surface. Don't stir too frequently—let them sit undisturbed for 2-3 minutes between stirring to develop a golden crust.
- → What if I don't have heavy cream?
You can substitute with half-and-half, whole milk, or even coconut cream for a lighter or dairy-free option. The sauce will be slightly less rich, but still delicious and creamy with the pesto addition.
- → Can I prepare this dish ahead of time?
It's best served immediately after combining. However, you can prep components separately—cook and store chicken in the refrigerator, and make the sauce ahead, reheating gently before tossing with crispy gnocchi.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or Sauvignon Blanc complements the fresh basil and creamy sauce beautifully. These white wines cut through the richness and enhance the Italian flavors without overwhelming the delicate pesto notes.
- → How can I make this vegetarian?
Simply replace the chicken with sautéed mushrooms, such as cremini or mixed varieties. Cook them the same way as the chicken until golden, then proceed with the gnocchi and sauce. The earthy mushroom flavor pairs wonderfully with the pesto cream.