Creamy Dreamy Gnocchi: Chicken Pesto Perfection with Fresh Mozzarella

Craving a restaurant-quality meal that’s surprisingly easy to make at home? Look no further! This recipe for gnocchi with chicken pesto and fresh mozzarella is a flavor explosion in every bite. Pillowy soft gnocchi, tender chicken, vibrant pesto, and creamy mozzarella combine to create a dish that’s both comforting and sophisticated. It’s perfect for a weeknight dinner or a special occasion.

## Why You’ll Love This Gnocchi Recipe

* **Quick and Easy:** This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
* **Flavorful and Satisfying:** The combination of pesto, chicken, and mozzarella is a guaranteed crowd-pleaser.
* **Versatile:** Easily customize this recipe with your favorite vegetables or protein.
* **Impressive Presentation:** This dish looks as good as it tastes, making it ideal for entertaining.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need:

* **Gnocchi:** 1 pound (450g) of potato gnocchi (fresh or shelf-stable)
* **Chicken Breast:** 1 pound (450g), boneless, skinless, cut into bite-sized pieces
* **Pesto:** 1/2 cup (120ml) of your favorite pesto (store-bought or homemade)
* **Fresh Mozzarella:** 8 ounces (225g), fresh mozzarella balls, drained and halved or quartered depending on size
* **Olive Oil:** 2 tablespoons
* **Garlic:** 2 cloves, minced
* **Cherry Tomatoes:** 1 pint (250g), halved
* **Heavy Cream:** 1/4 cup (60ml) (optional, for extra creaminess)
* **Parmesan Cheese:** 1/4 cup (30g), grated (for serving)
* **Salt and Pepper:** To taste
* **Fresh Basil:** For garnish (optional)

## Ingredient Substitutions and Variations

One of the best things about this recipe is its flexibility. Here are a few ideas for substitutions and variations:

* **Gnocchi:** Feel free to use gluten-free gnocchi or sweet potato gnocchi for a different flavor profile.
* **Chicken:** Substitute with cooked shrimp, Italian sausage, or grilled vegetables for a vegetarian option.
* **Pesto:** Use sun-dried tomato pesto or basil pesto for a different flavor twist. Consider using a red pepper pesto for some spice.
* **Mozzarella:** If you don’t have fresh mozzarella, shredded mozzarella or burrata will work in a pinch. Bocconcini are a great alternative.
* **Vegetables:** Add spinach, mushrooms, zucchini, or bell peppers for extra nutrients and flavor.
* **Cream:** Skip the heavy cream for a lighter dish or substitute with milk or half-and-half.
* **Nuts:** Pine nuts are a classic pesto ingredient, but walnuts, almonds, or even pistachios work well. Always be mindful of allergies.
* **Lemon:** A squeeze of lemon juice brightens the dish.
* **Spice:** Add a pinch of red pepper flakes for a touch of heat.

## Step-by-Step Instructions

Now that we have our ingredients, let’s get cooking! Follow these simple steps to create your delicious gnocchi dish:

### Step 1: Prepare the Chicken

1. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, salt, and pepper. Make sure the chicken is evenly coated.

### Step 2: Cook the Chicken

1. Heat the remaining 1 tablespoon of olive oil in a large skillet or pot over medium-high heat.
2. Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. If your skillet is small, cook the chicken in batches.
3. Remove the chicken from the skillet and set aside.

### Step 3: Sauté Garlic and Tomatoes

1. In the same skillet, add the minced garlic and cook for 30 seconds, or until fragrant. Be careful not to burn the garlic.
2. Add the halved cherry tomatoes and cook for 3-5 minutes, or until they start to soften and release their juices. This creates a delicious sauce base.

### Step 4: Cook the Gnocchi

1. While the tomatoes are cooking, bring a large pot of salted water to a boil.
2. Add the gnocchi to the boiling water and cook according to package directions. Usually, gnocchi are cooked when they float to the surface, which takes about 2-3 minutes. Reserve about 1/2 cup of the pasta water before draining.
3. Drain the gnocchi and add them directly to the skillet with the tomatoes and garlic.

### Step 5: Combine and Finish

1. Add the cooked chicken and pesto to the skillet with the gnocchi and tomatoes. Stir well to combine.
2. If desired, add the heavy cream for extra creaminess. Stir until everything is evenly coated.
3. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
4. Season with salt and pepper to taste.

### Step 6: Add Mozzarella and Serve

1. Gently stir in the fresh mozzarella balls.
2. Cook for another minute or two, until the mozzarella is slightly warmed and softened, but not completely melted. You want to maintain some of the mozzarella’s shape.
3. Serve immediately, garnished with grated Parmesan cheese and fresh basil, if desired.

## Tips for Perfect Gnocchi

* **Don’t Overcook the Gnocchi:** Overcooked gnocchi can become mushy. Cook them just until they float to the surface.
* **Use High-Quality Pesto:** The flavor of the pesto will greatly impact the overall taste of the dish. Use a good quality store-bought pesto or make your own from scratch.
* **Don’t Overcrowd the Pan When Cooking Chicken:** Overcrowding the pan will cause the chicken to steam instead of brown. Cook the chicken in batches if necessary.
* **Reserve Pasta Water:** The starchy pasta water helps to create a creamy sauce that clings to the gnocchi.
* **Adjust Seasoning:** Taste and adjust the seasoning with salt and pepper as needed. The amount of salt needed will depend on the saltiness of your pesto and Parmesan cheese.
* **Warm Mozzarella Gently:** Avoid overcooking the mozzarella, as it can become rubbery. You want it to be slightly warmed and softened, but not completely melted.

## Serving Suggestions

This gnocchi dish is delicious on its own, but here are a few serving suggestions to complete your meal:

* **Side Salad:** Serve with a simple green salad with a light vinaigrette.
* **Garlic Bread:** Crusty garlic bread is perfect for soaking up the delicious sauce.
* **Roasted Vegetables:** Serve with roasted asparagus, broccoli, or Brussels sprouts.
* **Wine Pairing:** A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with this dish.

## Make-Ahead Tips

While this dish is best served fresh, you can prepare some of the components ahead of time to save time on busy weeknights:

* **Chicken:** Cook the chicken ahead of time and store it in the refrigerator for up to 2 days.
* **Pesto:** Make your own pesto ahead of time and store it in the refrigerator for up to 5 days.
* **Vegetables:** Chop the vegetables ahead of time and store them in the refrigerator for up to 24 hours.

When you’re ready to assemble the dish, simply follow the recipe instructions, starting with sautéing the garlic and tomatoes.

## Storage and Reheating Instructions

* **Storage:** Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the gnocchi in a skillet over medium heat, adding a little water or broth if needed to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook the mozzarella.

## Recipe Card

**Gnocchi with Chicken Pesto and Fresh Mozzarella**

A quick and easy recipe for creamy gnocchi with tender chicken, vibrant pesto, and fresh mozzarella.

**Prep time:** 10 minutes
**Cook time:** 20 minutes
**Total time:** 30 minutes
**Serves:** 4

**Ingredients:**

* 1 pound (450g) potato gnocchi
* 1 pound (450g) boneless, skinless chicken breast, cut into bite-sized pieces
* 1/2 cup (120ml) pesto
* 8 ounces (225g) fresh mozzarella balls, drained and halved or quartered
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1 pint (250g) cherry tomatoes, halved
* 1/4 cup (60ml) heavy cream (optional)
* 1/4 cup (30g) grated Parmesan cheese
* Salt and pepper to taste
* Fresh basil for garnish (optional)

**Instructions:**

1. Toss chicken with 1 tablespoon olive oil, salt, and pepper.
2. Heat remaining olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, or until cooked through. Remove from skillet.
3. Add minced garlic to the skillet and cook for 30 seconds, or until fragrant. Add cherry tomatoes and cook for 3-5 minutes, or until softened.
4. Cook gnocchi according to package directions. Drain and add to the skillet with tomatoes and garlic.
5. Add cooked chicken and pesto to the skillet. Stir well to combine. Add heavy cream, if desired. Season with salt and pepper to taste.
6. Gently stir in fresh mozzarella balls. Cook for 1-2 minutes, or until mozzarella is slightly warmed.
7. Serve immediately, garnished with grated Parmesan cheese and fresh basil.

## Nutritional Information (Approximate)

* Calories: 600-700 per serving (estimated)
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 50-60g

*Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.*

## Conclusion

This gnocchi with chicken pesto and fresh mozzarella is a delicious and easy meal that’s perfect for any occasion. With its creamy sauce, tender chicken, and burst of fresh mozzarella, it’s sure to become a new family favorite. So, gather your ingredients, follow the simple steps, and enjoy this restaurant-quality dish in the comfort of your own home! Buon appetito!