GNOCCHI WITH CHICKEN, PESTO AND FRESH MOZZARELLA
Quick recipe that can be made with prepared gnocchi and pesto, plus chicken breast and fresh mozzarella. Very easy; so easy, I'm sure it borders on a non-recipe. You're really just combining ingredients. You can also experiment with adding other ingredients, like mushrooms or veggies. Anything that needs to be cooked can probably be added at the chicken stage. I did not add any onions or garlic, because the pesto I used already had both, but if your pesto does not, you can add those with the oil as well.
Provided by slocatelli
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.
- Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Nutrition Facts : Calories 570.2 calories, Carbohydrate 20.1 g, Cholesterol 74.9 mg, Fat 44 g, Fiber 2.5 g, Protein 24.5 g, SaturatedFat 15.8 g, Sodium 652.8 mg
GNOCCHI WITH PESTO AND SHRIMP
This combination of flavors is surprisingly delicious. Use homemade gnocchi and/or pesto for even better flavor!
Provided by Erica Monjeau
Categories Main Dish Recipes Pasta Shrimp
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
- Meanwhile, heat 1 tablespoon olive oil over medium-high heat. Saute asparagus and garlic in the hot oil until asparagus is tender, about 5 minutes. Transfer cooked gnocchi to a bowl using a slotted spoon; set aside.
- Heat remaining olive oil in a large skillet over medium-high heat. Saute shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice in the hot oil until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine. Serve.
Nutrition Facts : Calories 522 calories, Carbohydrate 27.6 g, Cholesterol 205.9 mg, Fat 32.9 g, Fiber 4.5 g, Protein 30.7 g, SaturatedFat 10.7 g, Sodium 573.4 mg, Sugar 2.2 g
GNOCCHI WITH PESTO SAUCE
Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.
Nutrition Facts : Calories 327 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 682mg sodium, Carbohydrate 52g carbohydrate (10g sugars, Fiber 4g fiber), Protein 9g protein.
CREAMY PESTO GNOCCHI
This 4-ingredient creamy pesto gnocchi dinner is a family-friendly vegetarian meal that you can whip up in just 15 minutes! Pillowy and tender gnocchi smothered in a creamy basil and dried tomato sauce. An easy comforting dinner that you'll keep making over and over again!
Provided by Diana
Categories Dinner
Time 10m
Number Of Ingredients 5
Steps:
- In a pot, bring lightly salted water to a boil and cook the gnocchi according to the package instructions.
- In a pan over medium heat, heat sundried tomato oil and sear the sundried tomatoes for a minute just to release the flavor. Add the cream, simmer for a minute (don't boil), remove from heat and mix in the pesto. Season with salt.
- Add the cooked and drained gnocchi to the sauce, and toss until the gnocchi is covered in sauce.
- Serve warm. If desired, top with grated parmesan or vegetarian hard cheese.
Nutrition Facts : Calories 424 kcal, Carbohydrate 46 g, Protein 7 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 866 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
CREAMY PESTO GNOCCHI
This creamy pesto gnocchi recipe makes a fantastic side dish or meatless main course. It's super easy (made in one pan) and takes only 20 minutes from start to finish!
Provided by Natasha Bull
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Add the pesto, cream, wine, and garlic to a deep skillet over medium heat.
- Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5 minutes.
- Uncover the pan and give it a good stir. Continue to cook it for a couple more minutes, stirring often (the sauce will thicken quickly as the gnocchi releases more starch).
- Once the sauce is thickened to your liking, stir in the parmesan cheese. If the sauce gets too thick at any point, add in another splash of wine or cream. Season with extra salt & pepper as needed and serve immediately.
Nutrition Facts : Calories 517 kcal, Carbohydrate 45 g, Protein 11 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 94 mg, Sodium 744 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
PESTO GNOCCHI RECIPE
This bright and fresh pesto gnocchi will become your go-to summer meal. It's bold, full of flavor, and so delicious!
Provided by Lil' Luna
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Cook and drain gnocchi according to package directions.
- While gnocci is cooking, add olive oil to a large skillet over medium heat. Saute diced zucchini and peppers until tender.
- Gently stir in pesto and gnocchi. Add tomatoes and carefully stir to coat. Top with pine nuts and Parmesan cheese (optional). Yield: 4 servings.
Nutrition Facts : Calories 278 kcal, Carbohydrate 45 g, Protein 6 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 534 mg, Fiber 4 g, Sugar 2 g, ServingSize 4 g
POTATO GNOCCHI WITH PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 4 to 6 main course servings
Number Of Ingredients 15
Steps:
- In a medium saucepan, place the potatoes and cover with cold salted water by 1 inch. Bring to a boil, lower the heat, and simmer, uncovered, until tender, about 10 minutes. Drain.
- Using a ricer, rice the potatoes onto a parchment-lined baking sheet in an even layer (don't pile the riced potatoes into mounds). Set aside to cool.
- Transfer the potatoes to a large bowl and, using a rubber spatula, gently mix in the flour, yolks, salt, nutmeg, and pepper until just combined and a soft dough is formed. Don't over mix the dough or the gnocchi will be unpleasantly dense.
- On a well-floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a "rope" 3/4-inch in diameter. Using a sharp knife cut each "rope" on an angle into 3/4-inch-long pieces.
- Shape the gnocchi: Hold a salad fork in one hand so it rests on the work surface at a 45-degree angle with the tines curving up. Place a piece of the dough at the top of the tines and hold it in place with your free thumb. In one gentle motion, quickly press and roll the dough along the tines. The gnocchi should have a small dent in one side and shallow grooves on the other, perfectly suited for holding a sauce. Repeat with the remaining pieces and transfer to a lightly floured baking sheet pan. Store in the refrigerator for at least 1 hour and up to 24 hours before cooking.
- When ready to serve, bring a large pot of salted water to a boil. In a medium skillet, over medium-high, heat the heavy cream until just hot. Remove from the heat and whisk in the pesto. Using a rubber spatula, scrape the pesto mixture into a large bowl. Set aside in a warm spot.
- Add half the gnocchi to the boiling water and cook for 1 1/2 minutes or until they rise to the top. (Take care not to overcook the gnocchi or they can disintegrate during cooking.) Using a slotted spoon or strainer, transfer the gnocchi to the bowl with the pesto and toss. Repeat with the remaining gnocchi. If the sauce seems too "tight", add some of the cooking water a tablespoon at time until a saucy consistency is reached. Season with pepper to taste. Divide among warm bowls and serve immediately.
- In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
- Yield: about 2/3 cup
GNOCCHI AND PESTO
yummy cheesy gnocchi with a refreshing basil pesto
Provided by rhiannonhunnisett
Time 40m
Yield Serves 5
Number Of Ingredients 0
Steps:
- First, prepare the pesto. Tip the parmesan into a blender or food processor. Peel the garlic, tear the leaves from the bunch of basil and add both along with the oil and pine nuts. Blitz to a paste, season to taste and set aside.
- Now for the gnocchi, tip the parmesan into a medium bowl. Add the thyme (or the dried oregano) along with the mascarpone, plain flour, eggs and salt and pepper, to taste. Mix together to give a soft dough. Then tip the dough onto a lightly floured surface and knead together to form a smooth ball.
- Divide the mixture in three and roll each one out into a sausage about 60cm/23in long. Cut each Âsausage into 2cm/1 in pieces to give about 30 (so 90 in total). Halfway through, put a large frying pan on a medium to high heat with a drizzle of oil and the butter.
- Divide the gnocchi between the two pans and turn down low. Leave the gnocchi to cook on one side for a minute, before carefully turning them over with a fish slice. Cook for a further four minutes, continuing to gently turn them every so often until they are crisp and golden all over and warmed through. If the gnocchi didn't fit in your pans then tip the cooked ones in a bowl, cover with tin foil to keep warm and cook the remainder, adding more oil and butter as necessary.
- Once all the gnocchi are cooked, stir the pesto through until evenly coated. Add in the rocket leaves and mix together. Then, divide between four serving plates and scatter the pine nuts over. Give a good grind of black pepper and serve.
PESTO GNOCCHI
This recipe for pesto gnocchi is a weeknight game changer. With only 5 ingredients, you can have dinner on the table in 15 minutes! Using store-bought gnocchi and jarred pesto, it's rich and creamy, with soft, tender dumplings.
Provided by Kelly Neil
Categories Pasta & Risotto
Time 15m
Number Of Ingredients 7
Steps:
- Place a 12-inch (30-cm) skillet over medium heat. If using, add the pine nuts to the hot dry skillet. Toast the pine nuts, stirring often, until they are golden and fragrant, about 5 to 7 minutes. Transfer the pine nuts to a small heat proof vessel and set aside. If not using pine nuts skip this step.
- Return the skillet to the stove top. Add the chicken stock and gnocchi to the pan. Give the gnocchi a good stir and bring the chicken stock to a light boil. When you see bubbles, cook the gnocchi for 2 to 3 minutes more. If the gnocchi is sticking to the bottom of the pan, reduce the heat a bit.
- Pour the cream into the pan and stir well to combine. Reduce the heat to medium-low. You want the gnocchi to simmer (lightly bubble) but not boil rapidly. Continue to cook the gnocchi in the cream sauce until the sauce is thick enough to leave a track in the pan when stirred, about 3 to 4 minutes.
- Reduce the heat to low. Add the pesto and Parmesan cheese to the gnocchi. Stir together until well combined. Serve the gnocchi hot with more Parmesan, toasted pine nuts, and fresh basil leaves on top.
Nutrition Facts : ServingSize 250 g, Calories 381 kcal, Carbohydrate 8 g, Protein 11 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 58 mg, Sodium 666 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 11 g
PESTO GNOCCHI
This easy pesto gnocchi recipe is the perfect dinner for busy weeknights. It comes together in only 15 minutes and it's packed with Italian flavors!
Provided by Sina
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Heat some olive oil in a large pan over medium heat. Add the gnocchi and cook for 10 minutes. Stir every few minutes.
- Roughly chop the artichoke hearts and the sun-dried tomatoes. Cut the cherry tomatoes into halves.
- Place everything in a large bowl and stir carefully.
Nutrition Facts : Calories 447 kcal, Carbohydrate 59 g, Protein 10 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 1003 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
More about "pesto gnocchi recipes"
PESTO GNOCCHI RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
Cuisine ItalianTotal Time 15 minsCategory Main CourseCalories 333 per serving
- Start off by placing 1 pound of uncooked potato gnocchi into a pot of boiling water for 2-4 minutes or until they float to the top.
- Heat a medium-sized skillet to medium-high heat. Then add 2 tablespoon olive oil. Let the oil warm up for about 1 minute, then add the cooked gnocchi.
- Pan-fry the gnocchi for about 2 minutes or until they become crispy on the outside. Then drop the heat to low.
EASY PESTO GNOCCHI - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
5/5 (1)Calories 413 per servingCategory Main Course
- Meanwhile make the pesto by adding all ingredients to a bowl and blitz with an immersion blender to a smooth saucy consistency.
- Cook the gnocchi according to packet instructions or until they float to the top of the water (reserve a little cooking water).
- Drain the gnocchi once cooked and add back to the pot. Add the pesto sauce and stir until thoroughly coated. Add a splash of reserved water to emulsify if needed.
EASY PESTO GNOCCHI RECIPE (PLUS A LEVELED UP VERSION ...
From kitchenkonfidence.com
4.5/5 (6)Category DinnerServings 4Total Time 10 mins
- Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions. Drain, but reserve 1 cup of cooking liquid.
- Meanwhile, warm butter in a large skillet over medium heat. Once melted, toss in cooked gnocchi. Let cook for 1 minute, then take off the heat. Stir in pesto, tossing to coat. Season to taste with salt.
- To serve, spoon some gnocchi in a shallow bowl and top with freshly grated Parmesan and black pepper. If you’d like to level up the dish, top with some baby arugula leaves, toasted walnuts and a squeeze of lemon juice.
CREAMY PESTO GNOCCHI RECIPE - FOOD FANATIC
From foodfanatic.com
4.9/5 (15)Total Time 20 minsCategory DinnersCalories 306 per serving
GNOCCHI WITH PESTO RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 2
ROASTED PESTO GNOCCHI - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
5/5 (2)Category EntreeServings 3Total Time 43 mins
- Preheat your oven to 425°F and position a rack in the middle of the oven. Line a baking sheet with parchment paper or a silicone mat.
- Add the gnocchi, tomatoes, mushrooms, zucchini, onion, and bell peppers to the baking sheet. Drizzle everything with the olive oil and them toss everything together until well coated. Spread everything out into an even layer and place into the oven.
- Remove from the oven and allow everything to cool for about 5 minutes. Transfer everything to a large bowl along with the 1/4 cup of vegan pesto and mix until everything is well coated. Add more pesto as desired.
CRISPY GNOCCHI WITH BASIL PESTO | PAN-FRIED GNOCCHI RECIPE
From twopeasandtheirpod.com
4.7/5 (6)Total Time 25 minsCategory Main CourseCalories 305 per serving
- Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper, to taste. Set aside.
- Cook the gnocchi according to package instructions. Drain completely. In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, about 3-4 minutes. Turn the gnocchi and cook, turning occasionally, until golden and crisp, about 3 more minutes. Remove from the heat and stir in 1/4 to 1/3 cup of the pesto. You might have leftover pesto. Serve warm and garnish with Parmesan cheese, if desired.
HOMEMADE PESTO GNOCCHI | HOMEADE GNOCCHI | PASTA RECIPES
From foodwinesunshine.com
Cuisine Comfort Food, ItalianCategory DinnerServings 6Calories 506 per serving
PESTO GNOCCHI RECIPE (PLUS, TIPS FOR BACKPACKING WITH ...
From coloradosundays.com
Servings 4Estimated Reading Time 2 minsCategory Main Course
- Bring water to boil. Add just enough water to just cover the gnocchi so you can save both water and fuel. Cook gnocchi according to the package, about 4 minutes.
EASY PESTO GNOCCHI RECIPE WITH CHICKEN - SAVORY THOUGHTS
From savorythoughts.com
Ratings 4Calories 400 per servingCategory Dinner, Lunch
- Wash and slice the grape tomatoes in halves and set aside.Wash and cut the chicken breast in bite size. Place in a bowl, and season with salt and pepper to taste.Over medium high heat, heat the oil in a pan. Then add the chicken. Cook until golden brown on all sides. This should take about 8-10 minutes depending on the cut size.Meanwhile, make the pesto sauce by adding all ingredients to a blender, and blend to a smooth saucy consistency. Set aside.
- Once all of the chicken has browned, add in the frozen gnocchi. You may run it under hot water quickly by placing the gnocchi bits in a bowl to thaw it out (no more than 1 minute). But this is NOT necessary unless it is completely frozen.Continue to stir to allow all of the gnocchi to cook, once you see some of the gnocchi pieces starts to turn golden brown, Transfer the chicken and gnocchi to a large bowl.Add in the pesto sauce and tomatoes, mix well combined.
20 MINUTE CREAMY PESTO GNOCCHI - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
Cuisine AmericanTotal Time 20 minsCategory DinnerCalories 343 per serving
- Add pesto and cream to a large skillet over medium heat. Whisk to combine and cook, whisking occasionally, for 3-5 minutes until sauce has thickened slightly and is just beginning to simmer.
CREAMY PESTO GNOCCHI - GLITTER AND GRAZE
From glitterandgraze.com
Reviews 2Calories 750 per servingCategory Main Course, Side Dish
- Add basil, parmesan cheese, pine nuts, olive oil, garlic, lemon juice and lemon zest to a food processor and blend until you have a smooth paste and set aside
CREAMY GNOCCHI WITH PESTO - THE FAST RECIPE
From thefastrecipe.com
5/5 (2)Category Main Course, Pasta RecipesCuisine ItalianCalories 638 per serving
CREAMY PESTO GNOCCHI WITH ZUCCHINI - VIBRANT PLATE
From vibrantplate.com
5/5 (1)Total Time 20 minsCategory Pasta & RisottoCalories 504 per serving
CHEESY PESTO GNOCCHI | DINNER RECIPES | GOODTOKNOW
From goodto.com
4/5 (103)Total Time 20 minsCategory Dinner,Main CourseCalories 500 per serving
30 TASTY & EASY GNOCCHI SAUCE RECIPES YOU MUST TRY AT HOME!
From adumplingthing.com
CREAMY PESTO GNOCCHI BAKE - ONE HANDED COOKS
From onehandedcooks.com.au
PESTO GNOCCHI (QUICK + EASY RECIPE) | HELLO LITTLE HOME
From hellolittlehome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love