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- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces - 1 tablespoon extra virgin olive oil - 3 cloves garlic, finely minced - 1 cup cherry tomatoes, sliced in half - 1 cup low-sodium chicken broth - 1 cup heavy cream - 1 cup store-bought basil pesto - 1 lb (450g) potato gnocchi - 1 cup fresh baby spinach - 1/2 cup freshly grated Parmesan cheese - Sea salt and freshly ground black pepper to taste - Fresh basil leaves, for garnish You can swap the chicken for turkey or tofu for a vegetarian dish. Use vegetable broth instead of chicken broth to keep it plant-based. If you’re out of heavy cream, try coconut milk or a dairy-free cream. For a lighter option, use half-and-half or whole milk. If you can't find gnocchi, you can use small pasta like orzo or cavatappi. Fresh spinach can be replaced with kale or arugula for a different flavor. To make this dish, you need a large pot or a Dutch oven. A wooden spoon is great for stirring the ingredients. A sharp knife makes cutting the chicken and tomatoes easy. You also need a cutting board for prep work. A measuring cup is important for accurate ingredient measurement. Lastly, a cheese grater will help you get fresh Parmesan for topping. Start by heating olive oil in a large pot. Use medium heat. Once hot, add the chicken pieces. Season them well with sea salt and black pepper. Cook for about 5-7 minutes. Stir occasionally until the chicken gets brown and is fully cooked. When done, remove the chicken from the pot and set it aside on a plate. In the same pot, add minced garlic. Sauté it for about 1 minute. You want it fragrant but not burned. Next, add the halved cherry tomatoes. Cook them for 2-3 minutes. You want them to soften and release some juices. After that, pour in the chicken broth. Bring the mix to a gentle simmer. Now, add the heavy cream and basil pesto. Stir them together to make a creamy sauce. Slowly fold in the gnocchi. Make sure they are fully covered in the sauce. Increase the heat slightly until it gently boils. Then, lower the heat and cover the pot. Let it cook for 3-5 minutes. You want the gnocchi to be tender and puffed. Finally, stir in the cooked chicken, spinach, and Parmesan cheese. Mix until the cheese melts and the spinach wilts. Taste and adjust the seasoning if needed. To cook gnocchi just right, start with boiling water. Add a pinch of salt for flavor. Drop the gnocchi in the pot. When they float, they’re ready! This usually takes 2-3 minutes. Drain them gently. Make sure not to overcook, or they will turn mushy. To get a rich, creamy texture, use heavy cream. Adding it to the pot with the pesto brings a lovely flavor. Stir well to mix everything. Let it simmer on low heat. This helps the sauce thicken without burning. If it seems too thick, add a splash of chicken broth. For leftovers, let the dish cool first. Then, transfer it to an airtight container. It can stay in the fridge for 3-4 days. When reheating, use low heat. Add a little broth or cream to keep it moist. Avoid microwaving too long, or it may dry out. {{image_4}} You can make this dish even better by adding veggies. Try bell peppers, zucchini, or mushrooms. These add color and flavor. You can sauté them with garlic before adding the broth. Spinach is a great option too. It wilts quickly and gives extra nutrients. If you want to switch up the protein, use shrimp or tofu. Shrimp cooks fast and pairs well with pesto. Just toss them in after the garlic and tomatoes. For a plant-based choice, use cubed tofu. Make sure to press it to remove extra water. For a gluten-free meal, swap potato gnocchi with gluten-free gnocchi. You can find this in many stores now. Just check the package for cooking times. This way, you can enjoy the same creamy dish without worry. After enjoying this creamy pesto chicken gnocchi, let leftovers cool down. Transfer them to an airtight container. Store the container in your fridge. Use it within 3 days for the best taste. Make sure to label the container with the date. To reheat, scoop the gnocchi into a pot over low heat. Add a splash of chicken broth or cream to keep it moist. Stir gently until warm. You can also microwave it in a bowl. Cover with a microwave-safe lid and heat in short bursts, stirring in between. If you want to freeze the dish, do it before adding the spinach and Parmesan. Let it cool, then place it in a freezer-safe container. It will keep well for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat gently and add the fresh spinach and cheese before serving. Yes, you can prepare this dish ahead of time. Cook the chicken and sauce first. Then, store them in the fridge. When you’re ready, heat the sauce and add the gnocchi. This keeps the gnocchi from getting mushy. Just follow the last steps when you serve. You can use half-and-half or whole milk for a lighter option. For dairy-free versions, try coconut milk or almond milk. These swaps change the flavor a bit, but they still work well. Just remember to adjust the seasoning to match your taste. Absolutely! Kids love the soft gnocchi and creamy sauce. The chicken is tender, and the flavors blend nicely. If you want, you can reduce the garlic for a milder taste. Serve it with a side of veggies for a balanced meal. This blog post covered all you need to know about making a delicious recipe. We discussed the key ingredients, step-by-step instructions, and helpful tips for a creamy texture. You also learned about different variations and how to store leftovers safely. In summary, you now have the tools to make a great meal. Enjoy experimenting and sharing it with family and friends. Cooking can be fun and rewarding, so get started in your kitchen today!

One-Pot Creamy Pesto Chicken Gnocchi

Indulge in this One-Pot Creamy Pesto Chicken Gnocchi that combines tender chicken and fluffy gnocchi in a rich basil sauce! Discover how easy it is to whip up this flavorful dish in just 30 minutes with minimal cleanup. Perfect for weeknight dinners or a cozy gathering, this recipe features fresh ingredients like cherry tomatoes and spinach for added nutrition. Click through now to explore the full recipe and make a delicious meal!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces

1 tablespoon extra virgin olive oil

3 cloves garlic, finely minced

1 cup cherry tomatoes, sliced in half

1 cup low-sodium chicken broth

1 cup heavy cream

1 cup store-bought basil pesto

1 lb (450g) potato gnocchi

1 cup fresh baby spinach

1/2 cup freshly grated Parmesan cheese

Sea salt and freshly ground black pepper to taste

Fresh basil leaves, for garnish

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering.

    Add the diced chicken breast to the pot, seasoning it generously with sea salt and freshly ground black pepper. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is perfectly browned and cooked through. Remove the chicken from the pot and set it aside on a plate.

      In the same pot, add the minced garlic and sauté for about 1 minute, or until it becomes fragrant—be careful not to let it burn!

        Next, gently stir in the halved cherry tomatoes. Allow them to cook for an additional 2-3 minutes, until they start to soften and release their juices.

          Carefully pour in the chicken broth, bringing the mixture to a gentle simmer.

            Add the heavy cream and basil pesto, stirring to fully combine and create a luscious sauce.

              Slowly fold in the gnocchi, ensuring they are fully submerged in the creamy basil sauce.

                Increase the heat slightly until the mixture reaches a gentle boil, then reduce the heat to low and cover the pot. Let it cook for about 3-5 minutes, or until the gnocchi is tender and cooked through, puffed and ready to devour.

                  Stir in the reserved cooked chicken, chopped fresh spinach, and grated Parmesan cheese. Mix gently until the cheese has melted and the spinach has wilted, creating a deliciously creamy texture.

                    Taste the dish and adjust the seasoning with more sea salt and freshly cracked black pepper if desired.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                        - Presentation Tips: Serve the creamy pesto chicken gnocchi in warm, shallow bowls. Top each serving with a flourish of fresh basil leaves and an extra sprinkle of grated Parmesan cheese for a delightful finishing touch that elevates the dish's visual appeal.