Best 6 Gnocchi With Chicken Pesto And Fresh Mozzarella Recipes

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GNOCCHI WITH CHICKEN, PESTO AND FRESH MOZZARELLA



Gnocchi with Chicken, Pesto and Fresh Mozzarella image

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

1 tablespoon olive oil
1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
salt and ground black pepper to taste
2 tablespoons chicken broth
1 (8 ounce) jar prepared pesto
1 (12 ounce) package potato gnocchi
4 ounces small fresh mozzarella balls

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 HERB PESTO



Gnocchi with Herb Pesto image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 3 main course-servings

Number Of Ingredients 14

6 quarts salted water
1 recipe gnocchi
1/2 cup chicken stock or reserved gnocchi cooking water
3 tablespoons unsalted butter
1 cup string beans
6 tablespoons Herb Pesto (recipe follows)
Salt and pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 cup packed fresh Italian parsley leaves
1/2 cup packed fresh basil leaves
1/2 cup packed mixed fresh sage, thyme, and marjoram leaves
4 garlic cloves, peeled
1 cup extra virgin olive oil
Salt

Steps:

  • Bring the salted water to a boil and then add gnocchi. Cook gnocchi, stirring gently until tender, about 1 minute after they rise to the surface of the pot.
  • Meanwhile, in a large, deep skillet, bring the stock and butter to a boil over medium heat. Add the beans and pesto and season with salt and pepper to taste. Bring to a boil and remove from the heat.
  • Remove gnocchi from the water and add to the skillet. Heat through until coated with the sauce. Remove from heat and stir in the cheese. Serve immediately.
  • Wash the herb leaves in cool water and dry them thoroughly, preferably in a salad spinner. Combine the herbs and garlic in a blender and blend on low speed, slowly adding the oil while the machine is running, until the pesto is smooth and all the oil is incorporated. Add salt to taste.
  • Keep in a sealed jar in the refrigerator and use as needed. Pesto will keep for up to 4 weeks or it may be frozen for up to 3 months.
  • Yield: 1 1/2 cups

GNOCCHI WITH CHICKEN, PESTO AND FRESH MOZZARELLA



Gnocchi with Chicken, Pesto and Fresh Mozzarella image

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     Pesto Chicken

Time 35m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
salt and ground black pepper to taste
2 tablespoons chicken broth
1 (8 ounce) jar prepared pesto
1 (12 ounce) package potato gnocchi
4 ounces small fresh mozzarella balls

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 CHICKEN, PESTO AND FRESH MOZZARELLA



Gnocchi with Chicken, Pesto and Fresh Mozzarella image

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     Pesto Chicken

Time 35m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
salt and ground black pepper to taste
2 tablespoons chicken broth
1 (8 ounce) jar prepared pesto
1 (12 ounce) package potato gnocchi
4 ounces small fresh mozzarella balls

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

CREAMY PESTO CHICKEN AND GNOCCHI



Creamy Pesto Chicken and Gnocchi image

This came to me one night when I was craving gnocchi. I let it bounce around in my head for a couple of weeks before I made it. My husband swears it was definitely worth the wait. The sauce is creamy and smooth, coating the chicken and gnocchi with a wonderful pesto flavor without the oiliness of straight pesto. Try it with garlic bread or multi-grain bread and butter.

Provided by drama diva

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 quart chicken broth or 1 quart stock, plus water
2 tablespoons olive oil or 2 tablespoons grapeseed oil
1 medium onion, diced
1 large garlic clove, minced
8 ounces mushrooms, sliced
1 1/2 lbs boneless skinless chicken, cut into 1 to 1 1/2 inch cubes
1 (10 ounce) can cream of mushroom soup, undiluted
3/4 cup basil pesto
1 teaspoon sundried tomato and basil seasoning (like Sbarro) or 1 teaspoon italian seasoning
salt and pepper
1 (16 ounce) package potato gnocchi
grated parmesan cheese, for serving

Steps:

  • Put a pot on the stove with the chicken broth in it and heat to boiling.
  • Meanwhile, in a large saute pan, saute the onion in the oil on medium heat until soft. Add the minced garlic and saute for a minute more until fragrant. Add the mushrooms and saute until lightly brown and most of their liquid is evaporated; push to the side of the pan. Add the chicken and saute, stirring often, until just cooked through. Add the soup, the pesto, and the seasonings to the pan and stir to combine everything thoroughly. Reduce heat and simmer gently until the gnocchi are ready.
  • When the broth reaches a boil, carefully add the gnocchi and stir to separate. Add extra water if needed to give the gnocchi plenty of liquid. Cook until the gnocchi are done and float to the surface. Using a spider strainer, transfer the gnocchi to the saute pan. Stir gently to coat the gnocchi. If the sauce is too thick, add a little of the cooking broth and stir to combine. Serve in pasta bowls with grated parmesan and bread.

Nutrition Facts : Calories 405.3, Fat 15.2, SaturatedFat 2.9, Cholesterol 99, Sodium 1340.2, Carbohydrate 18.9, Fiber 6.4, Sugar 4.1, Protein 49.4

GNOCCHI, CHICKEN, AND PESTO



Gnocchi, Chicken, and Pesto image

i made this up one night when I really wanted gnocchi. had almost nothing in the fridge except chicken and gnocchi, so i just bought some pesto sauce, and voila! dinner is ready!!!

Provided by Brisket in Roses

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

1 (18 ounce) bag gnocchi
1 (7 ounce) container pesto sauce
1 lb boneless skinless chicken breast
1/4 cup parmesan cheese, grated
salt and pepper
oil

Steps:

  • Place pot of water to boil for gnocchi. Cut the chicken breasts in strips and season with salt and pepper.
  • In a frying pan, add enough oil to saute the chicken breasts. Once water in pot is boiling, add gnocchi and cook until they float to the top. Remove and set aside.
  • Once the chicken is cooked, add the gnocchi, parmesan cheese and pesto and mix well. (you do not want to add the gnocchi to soon because then it will just fall apart and be mushy -- not so yummy).
  • Serve and enjoy.

Nutrition Facts : Calories 303.6, Fat 6.4, SaturatedFat 2.9, Cholesterol 142.7, Sodium 338.7, Carbohydrate 0.5, Sugar 0.1, Protein 57.2

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