Chicken Gnocchi Bake — Comforting and cozy, this one-skillet meal is made simple with flame grilled chicken and store-bought gnocchi cooked in a pesto-kissed cream sauce!
This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
As the year progresses, my cravings transition from light summer fare to the warmth of comforting dishes. And without fail, my daydreams are filled with visions of tender potato gnocchi nestled in a velvety sauce, each forkful graced with flavorful morsels of chicken.
It’s time to make a chicken gnocchi bake!
There’s a lovely bonus to making a chicken gnocchi bake: not only is it a crowd-pleaser, but it also doubles as a delightful thermos-friendly option for the next day’s school lunch. I love it when dinner effortlessly transforms into a hot and satisfying midday meal for my kids!
While I do enjoy visiting the Boar’s Head counter at my local Safeway to stock up on essentials for epic sandwiches and charcuterie platters, there are moments when my kids yearn for a change from the sandwich routine. This is perfect for getting out of a lunch rut!
This recipe features Boar’s Head FireSmith Flame Grilled Chicken Breast, elevating the dish with its delectable grilled flavor. It’s a versatile deli essential that’s always good to have on hand!
How to Make Pesto Chicken Gnocchi Bake with Creamy Pesto Sauce
The beauty of this chicken gnocchi bake recipe is that you can easily pull it out of your back pocket out of pantry and refrigerator basics. The ingredients can be found at most Safeway stores, from staples such as butter, onions, and garlic to pantry essentials such as jarred pesto and pre-made gnocchi. A quick trip to the deli counter for Boar’s Head FireSmith Flame Grilled Chicken Breast adds a simple, flavorful protein to this simple recipe!
If you don’t have access to Safeway for Boar’s Head products, you can also use leftover grilled or roasted chicken breast!
To make this dish, get started by making some delicious gnocchi!
- Cook the gnocchi following the instructions on the package. Easy-peasy!
- Grab a big skillet and pop it on the stove over medium-low heat. Drop in the butter and let it melt. Now, toss in those onions and garlic. Cook them up until the onions are wilted and translucent.
- Sprinkle the flour over the onions, and don’t rush – let it cozy up with that melted butter. It’s like a tasty, buttery blanket for the flour.
- It’s time to add a bit of chicken stock. Slowly pour it in while you keep whisking away. You’ll notice the sauce getting thicker as you go. Keep that whisk moving!
- Now, let’s make it creamy. Add in the milk and some yummy pesto. Don’t forget to season it with a pinch of salt and pepper. Give it a taste and adjust if you like.
- Throw in the cooked gnocchi, some chicken, and a handful of fresh spinach. Mix it all up to coat it with that flavorful sauce!
- If it is oven-safe, you can keep it in the skillet or transfer everything to a baking pan. Top it with slices of mozzarella and Parmigiano-Reggiano cheese on top.
- Cover it with aluminum foil and bake it for about 15 minutes or until the cream sauce is bubbly and the cheese is melted.
- Time to get a little crispy! Take off the foil and switch on the broiler for 2-3 minutes to give that cheesy topping a beautiful golden glow.
- Don’t rush to serve it right away. Let it sit at room temperature for about 5-10 minutes. It’ll be worth the wait!
More Chicken Recipes
Chicken Gnocchi Bake with Creamy Pesto Sauce
- 1 lb gnocchi
- 1/4 cup
- 1 cup yellow onion finely chopped
- 2 cloves garlic
- 1/4 cup all-purpose flour
- 2 cups chicken stock hot
- 1/4 cup whole milk
- 1 tablespoon
- 3/4 lb Boar’s Head FireSmith Flame Grilled Chicken Breast sliced in 1/2 inch cubes or shredded (see notes)
- 1 cup baby spinach
- 4 ounces mozzarella cheese sliced or shredded
- 1/4 cup Parmigiano-Reggiano cheese
- Basil for garnish
- Preheat the oven to 425°F with a rack placed in the center.
- Prepare the gnocchi according to the package directions. Drain and set aside.
- In a large skillet, melt the butter over medium-low heat. Stir in the onions and garlic and cook until the onions are translucent. Sprinkle the flour over the onions and let it sit until the flour absorbs into the melted butter. Slowly whisk in the chicken stock, continually whisking. As you stir, the sauce will thicken. Whisk in the milk and pesto, then season to taste with salt and pepper.
- Stir in the gnocchi, chicken, and spinach. Transfer to a baking pan (alternatively, keep in the skillet if it is ovenproof). Top with slices of mozzarella and Parmigiano-Reggiano cheese. Cover with aluminum foil and bake for 15 minutes or until the sauce is bubbly. Uncover the skillet or dish and brown under the broiler for 2-3 minutes. Remove from the oven and rest at room temperature for 5-10 minutes before serving.