Description
This Pesto Chicken Gnocchi Bake is a creamy, cheesy, and comforting casserole that combines tender potato gnocchi with rotisserie chicken, vibrant pesto, and a rich cream sauce. Baked until golden and bubbly, this one-pan dish is perfect for a flavorful family dinner that’s simple yet impressive.
Ingredients
Sauce and Base
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy/whipping cream
- 1/4 cup DeLallo Pesto
- 1/2 teaspoon Italian seasoning
Main Ingredients
- 1 pound DeLallo Potato Gnocchi
- 2 cups cooked or rotisserie chicken, shredded or chopped
Cheese Toppings
- 1/2 cup freshly grated parmesan cheese
- 2 cups shredded mozzarella cheese
Garnish and Seasoning
- 1 teaspoon chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Preheat the oven: Set your oven to 375°F and position the oven rack in the top third of the oven to ensure even baking and browning of the cheese topping.
- Sauté the aromatics: In a deep, oven-safe skillet, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and beginning to brown for added flavor.
- Add garlic and deglaze: Stir in the minced garlic and pour in the white wine. Let the mixture bubble for approximately 30 seconds to cook out the alcohol and enhance the sauce’s depth.
- Create the cream sauce: Pour in the heavy cream, then add the pesto and Italian seasoning. Stir everything together until the sauce is smooth and well combined.
- Combine gnocchi and chicken: Stir in the potato gnocchi and pre-cooked chicken, mixing well to coat with the sauce. Warm the mixture for 1-2 minutes, ensuring the sauce remains creamy. Add a splash more cream if the sauce thickens too much.
- Top with cheese and bake: Remove the skillet from heat, sprinkle the parmesan and mozzarella evenly over the top. Bake uncovered for 15 minutes, until the cheese has melted and is golden. Optionally, broil for a minute or two at the end to get a more browned cheese crust, watching carefully to avoid burning.
- Finish and serve: Allow the bake to rest for 5 minutes after baking to set. Sprinkle with fresh chopped parsley, season with salt and pepper to taste, then serve warm and enjoy.
Notes
- Use pre-cooked or rotisserie chicken to save time.
- If your sauce thickens too much before baking, thin it with a splash of cream or milk.
- Broiling is optional but gives a beautiful golden-brown finish on the cheese.
- Freshly grated parmesan cheese melts better and has more flavor than pre-grated.
- Serve with a light green salad or steamed vegetables for a complete meal.
