Pesto Chicken Gnocchi with Spinach
Happier GroceryPesto Chicken Gnocchi with Spinach
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 18 ounces potato gnocchi
- 1/2 cup pesto sauce
- 1 pint cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/4 cup Parmesan cheese, grated, for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 2
While the chicken cooks, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, usually 2-3 minutes, until they float to the surface. Drain well.
⏱️ 5 min•🌡️ 212
- 3
In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil. Add the halved cherry tomatoes and cook for 3-4 minutes, until they start to soften and burst.
⏱️ 4 min
- 4
Return the cooked chicken to the skillet with the tomatoes. Add the cooked gnocchi and pesto sauce. Stir gently to combine, ensuring the gnocchi and chicken are coated in the pesto.
⏱️ 3 min
- 5
Add the fresh spinach to the skillet. Cook, stirring frequently, until the spinach wilts, about 2-3 minutes.
⏱️ 3 min
- 6
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with grated Parmesan cheese.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Happier GroceryPesto Chicken Gnocchi with Spinach
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 18 ounces potato gnocchi
- 1/2 cup pesto sauce
- 1 pint cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/4 cup Parmesan cheese, grated, for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 2
While the chicken cooks, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, usually 2-3 minutes, until they float to the surface. Drain well.
⏱️ 5 min•🌡️ 212 - 3
In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil. Add the halved cherry tomatoes and cook for 3-4 minutes, until they start to soften and burst.
⏱️ 4 min - 4
Return the cooked chicken to the skillet with the tomatoes. Add the cooked gnocchi and pesto sauce. Stir gently to combine, ensuring the gnocchi and chicken are coated in the pesto.
⏱️ 3 min - 5
Add the fresh spinach to the skillet. Cook, stirring frequently, until the spinach wilts, about 2-3 minutes.
⏱️ 3 min - 6
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with grated Parmesan cheese.
⏱️ 3 min