Description
This Pesto Chicken Gnocchi Bake is a comforting and creamy casserole featuring tender potato gnocchi, savory rotisserie chicken, and a rich pesto cream sauce topped with melted mozzarella and parmesan cheeses. Perfect for a cozy weeknight dinner, it combines vibrant Italian flavors with an easy baking method to deliver a hearty, satisfying meal in under an hour.
Ingredients
Scale
Base Ingredients
- 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
- 1 pound DeLallo Potato Gnocchi
- 2 cups cooked/rotisserie chicken, shredded
Toppings & Seasoning
- 1/2 cup freshly grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F and position the oven rack in the top third section to ensure even baking and melting of the cheese topping.
- Sauté Onions: In a deep oven-safe skillet over medium heat, melt the butter. Add the chopped onion and sauté for about 5 minutes, or until softened and beginning to lightly brown, which will develop its sweetness and flavor.
- Add Garlic and Wine: Stir in the minced garlic and pour in the dry white wine. Allow the mixture to bubble for approximately 30 seconds, which helps to blend the flavors and reduce the alcohol.
- Create Cream Sauce: Pour in the heavy cream, then add the pesto and Italian seasoning. Stir thoroughly until the sauce is smooth and evenly combined, creating a rich and flavorful base.
- Combine Gnocchi and Chicken: Add the potato gnocchi and shredded rotisserie chicken to the skillet. Stir well to coat everything in the pesto cream sauce. Let the mixture heat through for 1 to 2 minutes; if the sauce thickens too much, add a splash more cream to maintain a silky consistency.
- Add Cheese and Bake: Remove the skillet from heat and sprinkle evenly with parmesan and mozzarella cheeses. Place it in the preheated oven and bake uncovered for 15 minutes, allowing the cheese to melt and the dish to bubble. Optionally, broil for a few minutes afterward to achieve a golden brown, crispy cheese top—monitor closely to avoid burning.
- Garnish and Serve: Let the bake sit for 5 minutes after removing it from the oven to set slightly. Sprinkle with fresh chopped parsley and adjust seasoning with salt and pepper to taste before serving.
Notes
- Using rotisserie chicken saves time but you can also use leftover cooked chicken or freshly cooked chicken breast.
- If you don’t have DeLallo Pesto, any good-quality basil pesto will work well.
- For a dairy-free option, substitute cream and cheeses with plant-based alternatives, but adjust seasoning accordingly.
- Broiling is optional but adds a lovely golden crust on the cheese. Keep a close eye to prevent burning.
- This dish pairs well with a simple green salad or roasted vegetables for a complete meal.
