EASY BAKED CHICKEN GNOCCHI
This creamy baked chicken gnocchi requires only a few pantry staple ingredients. This dish is cream and comforting!
Provided by Tanya Schroeder
Categories dinner, easy, quick meal
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Prepare gnocchi according to package directions.
- Place butter in a saucepan over medium heat. When butter has melted, whisk in flour and stir until combined.
- Slowly whisk in milk until the mixture is smooth. Continue to heat milk on medium-low heat until the mixture begins to thicken.
- Stir in cream cheese until fully incorporated.
- Stir in mozzarella and Parmesan until smooth and creamy.
- Add gnocchi and chicken to the cheese mixture.
- Stir in pesto. Place gnocchi mixture in a 9 x 13 inch casserole dish that has been coated with cooking spray. Bake gnocchi for 20 minutes or until bubbly.
Nutrition Facts : Calories 684 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 146 milligrams cholesterol, Fat 36 grams fat, Fiber 3 grams fiber, Protein 29 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 560 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CREAMY PESTO GNOCCHI
This 4-ingredient creamy pesto gnocchi dinner is a family-friendly vegetarian meal that you can whip up in just 15 minutes! Pillowy and tender gnocchi smothered in a creamy basil and dried tomato sauce. An easy comforting dinner that you'll keep making over and over again!
Provided by Diana
Categories Dinner
Time 10m
Number Of Ingredients 5
Steps:
- In a pot, bring lightly salted water to a boil and cook the gnocchi according to the package instructions.
- In a pan over medium heat, heat sundried tomato oil and sear the sundried tomatoes for a minute just to release the flavor. Add the cream, simmer for a minute (don't boil), remove from heat and mix in the pesto. Season with salt.
- Add the cooked and drained gnocchi to the sauce, and toss until the gnocchi is covered in sauce.
- Serve warm. If desired, top with grated parmesan or vegetarian hard cheese.
Nutrition Facts : Calories 424 kcal, Carbohydrate 46 g, Protein 7 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 866 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
GNOCCHI WITH CHICKEN, PESTO AND FRESH MOZZARELLA
Quick recipe that can be made with prepared gnocchi and pesto, plus chicken breast and fresh mozzarella. Very easy; so easy, I'm sure it borders on a non-recipe. You're really just combining ingredients. You can also experiment with adding other ingredients, like mushrooms or veggies. Anything that needs to be cooked can probably be added at the chicken stage. I did not add any onions or garlic, because the pesto I used already had both, but if your pesto does not, you can add those with the oil as well.
Provided by slocatelli
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.
- Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Nutrition Facts : Calories 570.2 calories, Carbohydrate 20.1 g, Cholesterol 74.9 mg, Fat 44 g, Fiber 2.5 g, Protein 24.5 g, SaturatedFat 15.8 g, Sodium 652.8 mg
CREAMY PESTO GNOCCHI
This creamy pesto gnocchi recipe makes a fantastic side dish or meatless main course. It's super easy (made in one pan) and takes only 20 minutes from start to finish!
Provided by Natasha Bull
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Add the pesto, cream, wine, and garlic to a deep skillet over medium heat.
- Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5 minutes.
- Uncover the pan and give it a good stir. Continue to cook it for a couple more minutes, stirring often (the sauce will thicken quickly as the gnocchi releases more starch).
- Once the sauce is thickened to your liking, stir in the parmesan cheese. If the sauce gets too thick at any point, add in another splash of wine or cream. Season with extra salt & pepper as needed and serve immediately.
Nutrition Facts : Calories 517 kcal, Carbohydrate 45 g, Protein 11 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 94 mg, Sodium 744 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
CREAMY CHICKEN AND GNOCCHI
Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.
Provided by Chungah Rhee
Categories entree
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan. Place into oven and bake until bubbly, about 10-12 minutes. Serve immediately.
CREAMY PESTO GNOCCHI & CHICKEN
This is a shortcut version of a dish my grandma made from scratch. It is super yummy either way. I have added chicken to her recipe to make it a main dish rather than a side.
Provided by Melissa Turner
Categories Pasta
Time 35m
Number Of Ingredients 10
Steps:
- 1. Prepare gnocchi per package instructions. Melt 2 tbs butter in a medium saute pan over medium high heat. Add gnocchi with a little salt and pepper. Saute just enough to give a little caramel color to some of the gnocchi. Just a few spots. Don't overcook. Remove from heat and set aside.
- 2. Rub chicken with dry Italian dressing mix. Heat olive oil over medium high heat in a large saute pan. Saute chicken until it's nice and colored on both sides (about 5 minutes per side). Remove from pan. Cut into bite size pieces.
- 3. Add butter to pan and scrape up bits stuck to pan. Add chicken broth and wine and bring to boil. Reduce to simmer and cook about 5 minutes. Stir in pesto. Stir in heavy cream and Parmesan cheese. Return chicken to pan, fold in gnocchi and heat to serving temperature. Garnish with Parmesan cheese and enjoy!
- 4. My grandmother made her own gnocchi and pesto which was wonderful. I make this from scratch a lot but wanted to also have a quick and easy version for those days I don't have much time or don't feel like destroying my kitchen, lol.
CREAMY PESTO CHICKEN AND GNOCCHI
This came to me one night when I was craving gnocchi. I let it bounce around in my head for a couple of weeks before I made it. My husband swears it was definitely worth the wait. The sauce is creamy and smooth, coating the chicken and gnocchi with a wonderful pesto flavor without the oiliness of straight pesto. Try it with garlic bread or multi-grain bread and butter.
Provided by drama diva
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put a pot on the stove with the chicken broth in it and heat to boiling.
- Meanwhile, in a large saute pan, saute the onion in the oil on medium heat until soft. Add the minced garlic and saute for a minute more until fragrant. Add the mushrooms and saute until lightly brown and most of their liquid is evaporated; push to the side of the pan. Add the chicken and saute, stirring often, until just cooked through. Add the soup, the pesto, and the seasonings to the pan and stir to combine everything thoroughly. Reduce heat and simmer gently until the gnocchi are ready.
- When the broth reaches a boil, carefully add the gnocchi and stir to separate. Add extra water if needed to give the gnocchi plenty of liquid. Cook until the gnocchi are done and float to the surface. Using a spider strainer, transfer the gnocchi to the saute pan. Stir gently to coat the gnocchi. If the sauce is too thick, add a little of the cooking broth and stir to combine. Serve in pasta bowls with grated parmesan and bread.
Nutrition Facts : Calories 405.3, Fat 15.2, SaturatedFat 2.9, Cholesterol 99, Sodium 1340.2, Carbohydrate 18.9, Fiber 6.4, Sugar 4.1, Protein 49.4
CREAMY CHICKEN AND BROCCOLI GNOCCHI
Creamy chicken and broccoli gnocchi is a great, easy weeknight recipe made using shop-bought gnocchi. Dinner in a flash? Yes please!
Provided by Alida Ryder
Categories Chicken Dinner Easy Recipe Gnocchi Quick recipe
Time 25m
Number Of Ingredients 9
Steps:
- In a large, deep frying pan, sauté the chicken in a splash of olive oil until golden brown. Remove from the pan and set aside.
- In the same pan, fry the onion and garlic until translucent and fragrant.
- Add the broccoli and cook for a minute or two before adding the chicken stock and cream.
- Add the chicken back to the pan and allow the sauce to cook and reduce for 7-10 minutes until the chicken is cooked through.
- Add the lemon juice and season to taste.
- Add the cooked gnocchi stir to combine.
- Serve topped with grated parmesan cheese (optional).
RICOTTA GNOCCHI WITH PESTO CREAM SAUCE
Provided by Food Network
Time 2h55m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Combine all of the ingredients in a large bowl and refrigerate until the 'dough' holds the shape of a ball when rolled between your hands, at least 1 hour.
- On a lightly floured surface roll the dough into long strips and pinch off 1-inch pieces (the same size as regular gnocchi). Work fast or your dough will start to become super tough to work with! Put the gnocchi on a plate and put back into the refrigerator for at least 1 hour.
- While the gnocchi is resting, make the pesto sauce by combining all of the ingredients in a blender and pulsing until combined. Set aside.
- Bring a large pot of water to a rolling boil over medium heat on the stovetop. Drop in the gnocchi, a few at a time, and watch for them to rise to the surface of the pot. After 1 minute at the top of the pot, about 3 minutes total, remove them with a slotted spoon to a serving bowl. Top with the pesto cream sauce and a dash of cracked pepper and serve.
CREAMY PESTO GNOCCHI RECIPE
A hearty, meatless, weeknight meal that takes less than 30 minutes to make. With creamy mozzarella and parmesan cheese plus delicious basil pesto, our Creamy Pesto Gnocchi is a family-friendly dinner everyone will love.
Provided by Steph Loaiza
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Cook gnocchi according to package directions. Drain and set aside.
- In a saucepan over medium heat, saute onion in olive oil until it becomes clear.
- Stir in garlic and butter until the butter is melted and the garlic is fragrant (about 1-2 minutes). Whisk in flour and cream, then season with salt and pepper. Simmer for about 4 minutes, stirring the whole time.
- Stir in cheese and pesto. Keep stirring (about 4 minutes) until completely combined.
- Pour sauce over the gnocchi and toss until coated. Serve warm.
Nutrition Facts : Calories 705 kcal, Carbohydrate 48 g, Protein 13 g, Fat 52 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 130 mg, Sodium 987 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CREAMY PESTO GNOCCHI WITH ITALIAN SAUSAGE
Provided by Food Network
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot, cook the gnocchi according to the package directions. Drain, rinse and return them to the pot.
- In a 12" skillet, heat oil over medium heat and saute the snap peas and red peppers until tender, about 4 minutes. Toss into the pot with the reserved cooked gnocchi. In the same skillet, cook and crumble Italian sausage until cooked through about 8-10 minutes. Transfer sausage to the pot with the vegetables and pasta.
- Over med-low heat, stir to combine the pasta, vegetables and sausage mixture. Add the pesto and light cream; toss gently to coat all the ingredients. Heat through and serve with freshly grated parmesan cheese.
- Serves 6
- * Substitution, if you can't find gnocchi, try this easy pesto and cream sauce on any type of pasta. You can also use 3/4 cup of frozen peas in place of the snap peas.
CREAMY CHICKEN AND GNOCCHI
This is from Rachel Ray's magazine. I have made this a few times and i absoultely love it, it is delicious. A simple skillet 30 minute meal. If you have some half and half or whipping cream you need to use up, this is a great dish to use it in!
Provided by Eyemadreamer
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the gnocchi according to directions on the box. Drain and set aside.
- In a large skillet, heat up some butter or olive oil and sautee onions and red bell pepper until softened. Add in the chicken pieces and allow it to brown all over. Season with salt and pepper.
- In a seperate saucepan melt the butter over medium heat and add flour until mixed well. Pour in chicken broth and half-and-half. Stir and allow it to come to a boil then reduce heat and let it simmer until its thickened.
- Pour white sauce into chicken mixture and toss in gnocchi, toss well. Serve with scallions chopped and sprinkled ontop. Goes great with salad and bread.
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- 2. Once the chicken is marinated, melt 2 tbsp butter in a large skillet over medium heat. Sprinkle chicken with salt and pepper and sear on both sides, until golden brown, about 2-3 minutes per side; drain and set aside.
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