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- 400g gnocchi (store-bought or homemade) - 2 boneless, skinless chicken breasts, diced - 1 cup heavy cream - 1/2 cup pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish When cooking, it's important to know your measurements. Here are some tips: - Metric vs. US measurements: 400g of gnocchi is about 14 ounces. For cream, 1 cup equals 240ml. - Substitutions for common ingredients: If you don't have heavy cream, use milk mixed with butter. For pesto, a mix of basil, olive oil, and nuts can work. First, boil a large pot of salted water. Once it boils, add the gnocchi. Cook until they float to the top, which usually takes about 2-3 minutes. This floating means they are done. Drain them in a colander and set aside. This step is key for the perfect texture. Next, heat olive oil in a large skillet over medium heat. Add diced chicken and season with salt and pepper. Cook the chicken for about 5-7 minutes. Stir often until it turns golden brown. Make sure it is cooked all the way through. Once the chicken is ready, add minced garlic to the skillet. Cook it for one minute until it is fragrant. Then, pour in heavy cream and let it simmer gently. Stir in the pesto, mixing well. Add halved cherry tomatoes and cook for another 3-4 minutes. This softens the tomatoes and enhances the flavor. Now, gently fold in the cooked gnocchi. Heat everything together for another 2-3 minutes. Finally, stir in grated Parmesan cheese until it melts and becomes creamy. Taste and adjust with more salt or pepper if needed. Serve hot and enjoy this creamy dish! To ensure your gnocchi is perfect, start with boiling salted water. Cook gnocchi until they float to the top. This means they are done! Drain them carefully and set them aside. For juicy chicken breasts, use boneless, skinless pieces. Season them well with salt and pepper. Cook in a hot skillet for about 5 to 7 minutes. Look for a golden brown color to know they are cooked through. You can customize the pesto flavor to match your taste. Try adding more garlic for a stronger taste. If you prefer a nuttier flavor, mix in some toasted pine nuts. Spices and herbs can elevate your dish. Consider adding red pepper flakes for heat. Fresh herbs like thyme or rosemary can also add depth. For a beautiful presentation, serve the dish in shallow bowls. Garnish with fresh basil and an extra sprinkle of Parmesan cheese. This adds color and a fresh touch. Pair your creamy pesto chicken gnocchi with a side salad for crunch. A glass of white wine, like Sauvignon Blanc, complements the dish well. {{image_2}} You can make this dish vegetarian by swapping out chicken for plant-based proteins. Try using diced tofu or chickpeas. Both options add protein and flavor. For the cream, you can use coconut cream or cashew cream. These alternatives keep the dish rich and creamy. If you want a different pesto, look for a vegan version. You can find many store-bought options or make your own with nuts and herbs. If you need a gluten-free option, you can make homemade gnocchi using gluten-free flour. Mix the flour with potatoes to create a tasty dough. If you prefer a quicker method, use gluten-free pasta. Many brands offer a great texture that works well in this dish. Just cook it according to the package instructions and follow the rest of the recipe. Get creative with your ingredients! You can add different vegetables to the dish. Spinach and bell peppers are lovely choices that boost nutrients and color. You can also swap meats, like using shrimp or sausage. For a twist, try using different sauces, such as Alfredo or a sun-dried tomato sauce. These small changes can bring new life to the classic recipe. To keep your creamy pesto chicken gnocchi fresh, place it in an airtight container. Refrigerate it within two hours of cooking. This will help keep flavors and textures intact. If you want to freeze leftovers, make sure they cool down first. Use a freezer-safe container or bag, removing as much air as possible. The gnocchi can stay good in the freezer for up to three months. When it's time to enjoy leftovers, heat them gently. The best method is on the stove. Pour the gnocchi into a skillet over low heat. Add a splash of cream or milk to keep it creamy. Stir occasionally until it's warmed through. Avoid high heat, as it can make the sauce separate and lose its creamy texture. In the fridge, your creamy pesto chicken gnocchi can last up to three days. Always check for signs of spoilage. If it smells off or looks discolored, it’s best to throw it away. Keeping track of these details ensures you enjoy your meal at its best! It takes about 25 minutes to make Creamy Pesto Chicken Gnocchi. This includes 10 minutes of prep and 15 minutes of cooking. You can whip it up quickly for a weeknight dinner. Yes, you can use homemade pesto! Freshly made pesto adds a great flavor to the dish. Just blend basil, garlic, nuts, cheese, and oil to make your own. You can use half-and-half or whole milk as a lighter option. For a dairy-free choice, try coconut cream or a thick nut milk. Keep in mind that the texture may vary. Yes, leftovers are suitable for freezing. Just place them in an airtight container and freeze. When ready to eat, thaw in the fridge overnight and reheat on the stove. Some great side dishes include: - Garlic bread - A fresh green salad - Steamed vegetables - Roasted asparagus These sides balance the rich flavors of the gnocchi. This blog post covered all the essential parts of making Creamy Pesto Chicken Gnocchi. We looked at the main ingredients, cooking steps, and tips for getting it just right. Remember to always choose fresh and quality items for the best flavor. You can tweak this dish to suit your taste or diet, too. Whether you want a vegetarian take or need gluten-free options, the variations are endless. Enjoy your cooking journey, and share this easy meal with loved ones!

Creamy Pesto Chicken Gnocchi

Indulge in this creamy pesto chicken gnocchi that’s ready in just 25 minutes! With tender chicken, vibrant cherry tomatoes, and comforting gnocchi enveloped in a rich pesto cream sauce, it’s a dish the whole family will love. Perfect for busy weeknights or a cozy dinner! Click through to explore the full recipe and discover how you can elevate your mealtime with this deliciously easy dish.
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Ingredients
  

400g gnocchi (store-bought or homemade)

2 boneless, skinless chicken breasts, diced

1 cup heavy cream

1/2 cup pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

In a large pot of boiling salted water, cook gnocchi according to package instructions until they float to the top. Drain and set aside.

    In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, stirring until the chicken is golden brown and cooked through.

      Add the minced garlic to the skillet and cook for an additional minute until fragrant.

        Pour in the heavy cream and bring to a gentle simmer.

          Stir in the pesto until well combined, then add in the cherry tomatoes. Cook for another 3-4 minutes until the tomatoes are slightly softened.

            Gently fold in the cooked gnocchi and allow everything to heat through for another 2-3 minutes.

              Finally, stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning if needed with more salt and pepper.

                Prep Time, Total Time, Servings: 10 min | 25 min | 4 servings

                  - Presentation Tips: Serve the creamy pesto chicken gnocchi in shallow bowls; garnish with fresh basil leaves and an additional sprinkle of Parmesan cheese for a beautiful finish.