Absolutely! Here's a recipe for Creamy Pesto Baked Gnocchi & Chicken Skillet:
How to prepare Creamy Pesto Baked Gnocchi & Chicken Skillet
Ingredients:
- > 1 pound gnocchi
- > 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- > 2 tablespoons olive oil
- > 3 cloves garlic, minced
- > 1 cup cherry tomatoes, halved
- > 1/2 cup basil pesto
- > 1 cup heavy cream
- > 1/2 cup grated Parmesan cheese
- > Salt and pepper to taste
- > Fresh basil leaves, chopped (for garnish)
Instructions:
- 1. Preheat your oven to 375°F (190°C).
- 2. Cook the gnocchi according to the package instructions until they float to the surface. Drain and set aside.
- 3. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- 4. In the same skillet, add the minced garlic and sauté for about a minute until fragrant.
- 5. Add the halved cherry tomatoes to the skillet and cook for a few minutes until they start to soften.
- 6. Stir in the basil pesto and mix well with the tomatoes.
- 7. Reduce the heat to low and pour in the heavy cream. Stir until the cream is fully incorporated into the pesto sauce.
- 8. Add the cooked gnocchi and cooked chicken back into the skillet. Stir gently to coat everything with the creamy pesto sauce.
- 9. Sprinkle the grated Parmesan cheese over the top of the skillet.
- 10. Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the cheese is melted and bubbly.
- 11. Remove from the oven and let it cool for a few minutes.
- 12. Garnish with freshly chopped basil leaves before serving.
This creamy pesto baked gnocchi and chicken skillet dish is a delicious combination of tender gnocchi, flavorful chicken, and a creamy pesto sauce. It makes for a satisfying and comforting meal. Enjoy!
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