About 50 minutes
Baked Pesto Gnocchi with Chicken
& Butter Sauteed Veggies
1 500g package plain potato gnocchi
4 boneless, skinless chicken thighs (or 2 small breasts), cubed
½ lb mushrooms, sliced
1 c cherry tomatoes, halved
1 onion, chopped
½ c basil pesto
1 tsp salt
10 cracks fresh pepper
½ tsp garlic granules
Butter for sauté
¾ c fresh grated parmesan + more to garnish
Step by Step Instructions
Set the oven to 350° and use a pastry brush to grease a 9×9 baking dish with a little olive oil.
Add a tbsp of butter to a heavy skillet over medium heat and sauté the onions until they are translucent, then add the chicken and sauté until almost cooked through. Add the garlic granules, salt, pepper, and mushrooms (and more butter if needed) and sauté until the mushrooms begin to brown, then add the cherry tomatoes and sauté until they begin to soften.
Place the gnocchi into a large bowl along with the basil pesto and add the contents of the sauté pan. Mix well, then transfer everything to the baking dish and sprinkle the grated parmesan evenly over top. Pop the pan into the oven for about 30 minutes, until the cheese is golden.
When the cheese is golden remove the dish from the oven and let it rest for 5 minutes, then serve into 4 pasta bowls and garnish with a little more parmesan. Now sit down and enjoy the gorgeous, garlicky flavors of the delightful, comforting dinner that you created!