Chicken Pesto Pine Nut Gnocchi
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Golden chicken and pillowy gnocchi tossed in vibrant pesto, toasted pine nuts and Parmesan for a high-protein dinner.
Golden chicken and pillow-soft gnocchi in a vibrant pesto, finished with toasted pine nuts and Parmesan — dinner that tastes fancy and comes together fast.
🥄 Ingredients
- 🫗 1 lb (450g) potato gnocchi
- 🫗 2 boneless, skinless chicken breasts (about 450g), cubed
- 🫗 1/3 cup (80g) basil pesto
- 🫗 1/4 cup (35g) pine nuts, toasted
- 🫗 1/2 cup (50g) grated Parmesan cheese
- 🫗 1/2 cup (125ml) heavy cream
- 🫗 2 tablespoons (30ml) olive oil
- 🫗 1 cup (150g) cherry tomatoes, halved
- 🫗 2 cups (60g) baby spinach
- 🫗 1/4 teaspoon salt, plus black pepper
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking often, until golden. Set aside.
In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper and sear for 5-6 minutes until golden and cooked through.
Add the cherry tomatoes and cook for 2 minutes until they soften and blister.
Reduce the heat, pour in the heavy cream and stir in the pesto. Simmer for 2 minutes until slightly thickened.
Fold in the cooked gnocchi and baby spinach until the spinach wilts and everything is coated.
Remove from heat, stir in the Parmesan and toasted pine nuts, and serve immediately.
⚠️ Common Mistakes
- ✕
Boiling the gnocchi too long, which ruins their light, pillowy texture.
- ✕
Adding the pesto to a screaming-hot pan, which cooks away its fresh basil aroma.
- ✕
Burning the pine nuts, which makes the whole dish taste bitter.
🔄 Variations
Swap chicken for shrimp or pan-seared scallops.
Use whole-wheat or cauliflower gnocchi for a different nutritional profile.
Add sauteed mushrooms or roasted red peppers for extra bulk.
🧊 Storage
- 📦
Store leftovers in an airtight container in the fridge for up to 2 days.
- 📦
Reheat gently in a skillet with a splash of cream or pasta water to refresh the sauce.
💡 Chef Tips
Tip 1: Sear the chicken in a single layer for a golden crust instead of steaming it in a crowded pan.
Tip 2: Cook the gnocchi until they just float; boiling them longer turns them dense and soggy.
Tip 3: Toast the pine nuts gently, they burn quickly and become bitter.
Tip 4: Add the Parmesan off the heat so it melts into the sauce without clumping.
❓ FAQ
Why are my gnocchi soggy? They were likely boiled too long or added to the sauce cold; cook them until they float, then toss immediately.
Can I use store-bought pesto? Yes, but choose a high-quality one and taste before adding salt, as pesto is already salty.
How much protein is in this dish? About 48g per serving, perfect for a post-training dinner.
Can I make it dairy-free? Use a dairy-free pesto, olive oil and skip the cream and Parmesan.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →