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Pesto Chicken Gnocchi Bake

Name: Pesto Chicken Gnocchi Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 500g chicken breast, diced; 500g gnocchi; 200g basil pesto; 100g grated mozzarella; 50g grated parmesan; 2 tbsp olive oil; Salt and pepper to taste

Author: Emma

Published: July 17, 2025

Updated: October 29, 2025

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Oh my gosh, you have to try this pesto chicken gnocchi bake! It’s become my go-to weeknight lifesaver – the kind of dish that feels fancy but comes together in no time. I first made it on one of those “I have zero energy to cook” nights, and now my family requests it constantly. The magic happens when tender gnocchi, juicy chicken, and that vibrant pesto sauce all get cozy under a blanket of melted cheese. In 30 minutes flat, you’ve got this gorgeous, golden-brown bake that smells like an Italian grandmother’s kitchen. The best part? You can totally customize it with whatever veggies you’ve got hanging around. Trust me, once you try this combo, you’ll understand why it’s earned a permanent spot in my recipe rotation!

Why You’ll Love This Pesto Chicken Gnocchi Bake

Let me count the ways this dish will steal your heart (and save your weeknights)! First off, it’s ridiculously easy—just toss everything together and let the oven do the work. The flavors? Absolute magic. Creamy pesto clings to every bite of pillowy gnocchi and juicy chicken, while that golden cheese crust? *Chef’s kiss*. Plus, it’s a one-pan wonder—minimal cleanup, maximum deliciousness. And here’s my favorite part: you can tweak it endlessly. Throw in spinach, sun-dried tomatoes, or even swap the protein. Dinner just got exciting!

The Simple Ingredients That Make Magic

Here’s the beautiful part – you only need a handful of quality ingredients to create this flavor explosion. I’m picky about a few key items (learned that the hard way after a bland batch!). You’ll need:

500g chicken breast, diced into bite-sized pieces (thighs work too for extra juiciness)
500g gnocchi – the shelf-stable kind works perfectly here
200g basil pesto (go for the good stuff in the refrigerated section)
100g grated mozzarella (not shredded – it melts better this way, trust me!)
50g grated parmesan for that irresistible salty bite
2 tbsp olive oil – your basic cooking staple
Salt and pepper to taste (don’t skip seasoning the chicken!)

See? Nothing fancy – just a few simple ingredients that transform into something spectacular when they all come together.

Pesto Chicken Gnocchi Bake - detail 1

How to Make Pesto Chicken Gnocchi Bake

Okay, let’s get cooking! This comes together so fast you’ll barely have time to pour yourself a glass of wine (though I highly recommend doing that too). The key is getting everything prepped before assembly – trust me, it makes the process smoother than melted mozzarella.

Step 1: Cook the Gnocchi and Chicken

First things first – preheat that oven to 200°C (400°F). While it’s heating up, cook your gnocchi according to the package instructions, but shave off 1 minute since they’ll keep cooking in the oven. Drain them really well – soggy gnocchi are sad gnocchi! Meanwhile, heat olive oil in a pan and cook your diced chicken until it’s beautifully golden brown. Season generously here – bland chicken is the worst!

Step 2: Combine with Pesto

Now for the fun part! In a baking dish, gently mix together your cooked gnocchi, chicken, and pesto. I say “gently” because gnocchi can turn to mush if you’re too rough. Think of it like folding in clouds – you want every piece coated but still intact.

Step 3: Bake to Perfection

Sprinkle that glorious cheese combo over top – mozzarella for gooeyness, parmesan for flavor. Pop it in the oven for 15-20 minutes until the cheese is bubbly and golden brown with those irresistible crispy edges. When you see those little cheese volcanoes erupting, you’ll know it’s done!

Pesto Chicken Gnocchi Bake - detail 2

Tips for the Best Pesto Chicken Gnocchi Bake

After making this dish more times than I can count, I’ve picked up some foolproof tricks! First, don’t crowd your baking dish – give everything room to crisp up beautifully. If your pesto seems thick, thin it with a splash of pasta water before mixing (game changer!). My secret weapon? Homemade pesto – it takes 5 minutes in a blender and tastes infinitely brighter. And here’s a pro move: let the bake rest 5 minutes after oven time – the flavors meld perfectly and you won’t burn your mouth!

Variations for Pesto Chicken Gnocchi Bake

One of my favorite things about this recipe is how versatile it is! If you’re feeling fancy, toss in a handful of sun-dried tomatoes – their tangy sweetness plays so nicely with the pesto. For extra greens, baby spinach wilts perfectly into the bake (just stir it in before topping with cheese). And for a little crunch? Toasted pine nuts sprinkled on top add the most satisfying texture. The possibilities are endless!

Serving Suggestions

This pesto chicken gnocchi bake is practically a meal on its own, but oh boy does it shine with a few simple sides! My go-to? Crispy garlic bread for scooping up every last cheesy bite. For lighter meals, a simple arugula salad with lemon dressing cuts through the richness perfectly. And if you’re feeling extra? A chilled glass of Pinot Grigio makes it feel like a fancy Italian bistro night at home!

Storing and Reheating

Here’s the beautiful thing – leftovers taste even better! Store any extra pesto chicken gnocchi bake in an airtight container for up to 3 days. When reheating, skip the microwave (unless you like soggy gnocchi – yuck!). Instead, pop it back in a 180°C (350°F) oven until warmed through and the cheese gets that perfect crispiness again. Pro tip: Add a fresh sprinkle of parmesan before reheating for extra flavor!

Nutritional Information

Now, I’m no nutritionist, but here’s the rough breakdown per serving (and let’s be real – servings are flexible when it’s this good!). Each portion packs about 450 calories, with 30g protein from that juicy chicken and 35g carbs from the pillowy gnocchi. The pesto and cheeses bring healthy fats – about 22g total. Remember, these numbers dance around based on your exact ingredients (especially that pesto!). But honestly? When something tastes this amazing, who’s counting?

Frequently Asked Questions

Can I use frozen gnocchi? Absolutely! Just add them straight from frozen – no need to thaw. They’ll cook perfectly during baking. You might need to extend the baking time by 2-3 minutes though.

How can I make this dairy-free? Easy peasy! Swap the mozzarella for dairy-free cheese (the meltable kind works best) and use nutritional yeast instead of parmesan. Just check your pesto ingredients too – some contain cheese.

Can I prep this ahead? You bet! Assemble everything (minus the cheese topping), cover tightly, and refrigerate for up to 24 hours. When ready, add the cheese and bake – you might need an extra 5 minutes.

What if I don’t have chicken? No worries! Shrimp works amazingly here (add them raw – they’ll cook in the oven). For vegetarians, roasted mushrooms or chickpeas make great substitutes.

Why is my bake watery? Ah, the dreaded sogginess! Make sure to drain your gnocchi really well and pat the chicken dry after cooking. If using fresh veggies, sauté them first to remove excess moisture.