Pesto Chicken Gnocchi Bake

• 1 lb gnocchi
• 12 oz cooked, shredded chicken
• 1 cup prepared pesto sauce
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons fresh basil, chopped (for garnish)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook gnocchi according to package instructions; drain.
3. 3 In a large bowl, combine pesto sauce and heavy cream.
4. 4 Add cooked gnocchi, shredded chicken, minced garlic, and red pepper flakes to the pesto mixture; season with salt and pepper.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Top with mozzarella and Parmesan cheeses.
7. 7 Bake for 25-30 minutes, or until bubbly and golden brown.
8. 8 Garnish with fresh basil before serving.

Equipment

• 9x13 inch baking dish
• Baking sheet (optional for catching spills)

Variations

• Add cherry tomatoes or artichoke hearts for a twist.
• Use turkey sausage for a meatier version.

Substitutions

• Substitute spinach for kale if desired.
• Use a vegan pesto and plant-based cream for a vegan option.

Pairings

• Garlic bread
• Roasted vegetables

Nutrition

Tips

• For extra flavor, sauté the garlic in olive oil before mixing with pesto.
• Feel free to add spinach or sun-dried tomatoes for added texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with a glass of Chardonnay or a hoppy IPA.

FAQ