This Pesto Chicken Gnocchi Bake has quietly become a weeknight hero in my kitchen. I first stumbled on the idea on a rainy Sunday when I had leftover rotisserie chicken and a half jar of pesto that needed rescuing. The combination of pillowy potato gnocchi, rich cream, and vibrant basil pesto felt indulgent but surprisingly simple — comfort food that doesn’t demand a long list of ingredients or hours at the stove. The first time I brought it to the table, my family ate until there was nothing left, and the cheesy top earned audible sighs from everyone around. What sets this version apart is the balance of textures and flavors: the gnocchi soaks up a silky pesto cream, the chicken adds hearty substance, and a crisped mozzarella top gives each bite a contrast between gooey and lightly bronzed. I learned a few little tricks while making it — don’t over-thicken the sauce on the stovetop, use good-quality pesto like DeLallo for freshness, and let the bake rest for a few minutes so the sauce settles. These small adjustments make the difference between a good meal and a memorable one.

Ingredients

• Butter (1 tablespoon): Use unsalted butter so you can control seasoning. It’s the first flavor note in the sauce and helps caramelize the onion without burning.
• Onion (1/2 medium, chopped): A sweet yellow or Vidalia provides background sweetness and softens into the cream; finely chop for even cooking.
• Garlic (2 cloves, minced): Fresh is best — cook briefly to keep it bright and avoid bitterness from over-browning.
• Dry white wine (1/2 cup): A Sauvignon Blanc or Pinot Grigio deglazes the pan and lifts flavors; you can substitute low-sodium chicken stock if avoiding alcohol.
• Heavy whipping cream (1 cup): Delivers the luscious sauce base; for a lighter version, try half-and-half but expect a thinner finish.
• Pesto (1/4 cup, DeLallo recommended): Quality matters here — a fresh basil pesto adds brightness and herb oils that meld into the cream.
• Italian seasoning (1/2 teaspoon): A pinch of dried herbs to round the sauce; add more to taste if you like bolder herb notes.
• Potato gnocchi (1 pound): Use fresh or refrigerated DeLallo potato gnocchi for pillowy texture — no need to pre-cook if package indicates otherwise, just follow directions below.
• Cooked chicken (2 cups, shredded): Rotisserie chicken is perfect here for convenience and flavor; you can also use pan-roasted leftover chicken.
• Parmesan cheese (1/2 cup, freshly grated): Freshly grated melts smoothly and adds salty umami; pre-grated often has anti-caking agents that affect melting.
• Mozzarella cheese (2 cups, shredded): Whole-milk mozzarella gives the best melt and browning; part-skim will work but is less creamy.
• Fresh parsley (1 teaspoon, chopped): Adds a final herb lift and color when sprinkled on just before serving.
• Salt & pepper: Season to taste at the end — cheeses and pesto add salt, so start modestly and adjust after baking.

Instructions

Preheat the oven: Set the oven to 375°F and position the rack in the top third so the cheese browns nicely without overcooking the bottom. Preheating ensures even bake time and a bubbly top in about 15 minutes. Sauté the aromatics: In a deep, oven-safe skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion and cook for about 5 minutes until softened and starting to lightly brown; this builds sweet, savory flavor. Avoid high heat to prevent burning and bitterness. Add garlic and deglaze: Stir in the minced garlic and immediately add 1/2 cup dry white wine. Let the mixture bubble for 30 seconds to lift fond from the pan and evaporate alcohol. This step concentrates flavor and makes a better sauce base. Make the sauce: Lower the heat and add 1 cup heavy whipping cream, 1/4 cup pesto, and 1/2 teaspoon Italian seasoning. Whisk until smooth and warm. Keep the sauce on gentle heat — heavy cream can split at high temperatures. If it thickens too quickly, add a splash more cream or a tablespoon of warm water to loosen it. Combine gnocchi and chicken: Stir in 1 pound potato gnocchi and 2 cups shredded cooked chicken. Mix thoroughly so each piece is coated. Heat through for 1–2 minutes; do not overcook the gnocchi on the stovetop, as it will finish in the oven and continue to absorb sauce. Top with cheeses and bake: Remove the skillet from heat, sprinkle 1/2 cup freshly grated Parmesan evenly, then cover with 2 cups shredded mozzarella. Transfer to the preheated oven and bake, uncovered, for 15 minutes until the cheese is melted and the edges are bubbling. For a golden finish, broil 1–2 minutes but watch closely to prevent burning. Rest and finish: Allow the bake to rest for 5 minutes before serving so the sauce sets slightly. Sprinkle with 1 teaspoon chopped fresh parsley and season with salt and pepper as needed. Resting also prevents the sauce from running off the plate when served.

Storage Tips

Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 4 days. For longer storage, place cooled portions in freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. To reheat frozen portions, thaw overnight in the refrigerator, then bake at 350°F covered with foil for 20–25 minutes until warmed through; remove foil and bake 5 minutes more to refresh the top. Avoid microwaving for extended periods, which can make the gnocchi gluey; a low oven is gentler.

Ingredient Substitutions

If you prefer a lighter sauce, substitute half-and-half for heavy cream and add 1 tablespoon of cornstarch mixed into a little cold water to stabilize the sauce. For dairy-free versions, use a plant-based cream substitute and dairy-free cheeses, though the final texture will be slightly different. Replace wine with low-sodium chicken broth if you avoid alcohol. To make it vegetarian, omit the chicken and add roasted mushrooms or spinach; increase cheese slightly or add a handful of toasted pine nuts for texture.

Serving Suggestions

Serve this bake with a crisp green salad dressed in lemon vinaigrette to cut the richness, or alongside blistered cherry tomatoes and sautéed greens for contrast. A simple arugula salad with shaved Parmesan and a squeeze of lemon brightens the plate. For a heartier meal, offer garlic bread or a rustic baguette to sop up any remaining sauce. Garnish with extra grated Parmesan and a drizzle of good-quality olive oil for a restaurant-finish.

Cultural Background

Gnocchi are small Italian dumplings traditionally made from potato or ricotta. Combining gnocchi with creamy sauces and cheeses is common in Italian-American kitchens where convenience meets comfort. Pesto originates from Liguria, where basil, pine nuts, garlic, Parmesan, and olive oil are ground into a vibrant green sauce. This bake blends the best of both traditions — the earthy comfort of gnocchi with the bright herb-forward lift of pesto — to create a dish that feels both familiar and modern.

Seasonal Adaptations

In spring and summer, swap the parsley garnish for thinly sliced basil leaves and add halved cherry tomatoes for acidity. In autumn, fold in roasted butternut squash cubes for a sweet, seasonal twist. For winter gatherings, replace store-bought pesto with a homemade walnut-basil pesto or add a teaspoon of lemon zest to brighten the heavy cream. Small changes to veggies and herbs adapt the dish beautifully to the produce that’s best each season.

Meal Prep Tips

To make this ahead, prepare the sauce and combine with gnocchi and chicken, then transfer to a greased oven-safe dish and refrigerate. When ready to serve, top with cheeses and bake for 20–25 minutes from cold, adding a few minutes as necessary until bubbly. Portion into individual containers for lunches, and reheat in a 350°F oven for 12–15 minutes. Label containers with date and reheat instructions for easy weekly planning.

This recipe is simple enough to become a staple yet special enough for company. The next time you want a comforting, fast, and delicious one-pan meal, this pesto chicken gnocchi will deliver satisfaction and smiles — I promise it will become one of your go-to dishes, too.