Creamy Chicken Pesto Gnocchi (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 tablespoons olive oil, divided
02 - 1 ¼ pounds boneless skinless chicken thighs, cut into 1-inch pieces
03 - ¾ teaspoon salt, divided
04 - ½ teaspoon black pepper, divided
05 - 1 pound potato gnocchi
06 - 2 garlic cloves, finely minced
07 - 2 tablespoons water
08 - ½ cup heavy cream
09 - ¼ cup chicken broth
10 - ½ cup prepared pesto sauce
11 - 1 tablespoon lemon juice
12 - 1 teaspoon grated lemon zest

→ For Serving

13 - Grated Parmesan cheese
14 - Toasted pine nuts
15 - Fresh basil leaves, thinly sliced

# Instructions:

01 - Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Once hot, add the chicken pieces in a single layer. Season with 1⁄2 teaspoon salt and 1⁄4 teaspoon black pepper. Cook for 8-10 minutes, stirring often, until the chicken reaches an internal temperature of 165°F. Transfer the cooked chicken to a clean plate.
02 - In the same skillet, add the remaining 1 tablespoon olive oil and the gnocchi. Cook for 6-7 minutes, stirring occasionally, until lightly golden. Add the minced garlic and cook for 30 seconds, until fragrant. Add 2 tablespoons of water and continue cooking for 1-2 more minutes, until the gnocchi is tender. Transfer to the plate with the chicken.
03 - Add heavy cream, chicken broth, and pesto to the skillet. Stir until well combined. Increase heat to high and bring the sauce to a boil. Reduce heat to low and simmer for 2 minutes, until the sauce thickens slightly.
04 - Return the gnocchi and chicken to the skillet. Add lemon juice, lemon zest, remaining 1⁄4 teaspoon salt, and 1⁄4 teaspoon black pepper. Gently stir until well combined. Cook for an additional 2-3 minutes, until everything is heated through.
05 - Serve hot, garnished with Parmesan cheese, toasted pine nuts, and fresh basil if desired.

# Notes:

01 - Nutrition facts are calculated without additional Parmesan cheese, pine nuts, or basil.
02 - Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
03 - For longer storage, flash-freeze gnocchi separately from sauce. Both keep for up to 6 months frozen.
04 - Reheat on stovetop over medium heat.
05 - Freshly made pesto is preferred, but when using store-bought, choose one with less oil to prevent a greasy sauce.
06 - Regular potato, gluten-free, or cauliflower gnocchi all work well (adjust cooking times accordingly).
07 - Full-fat milk or unsweetened non-dairy alternatives can substitute for heavy cream.
08 - Chicken breasts can be used instead of thighs but will cook more quickly.

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