Gnochi with Chicken, Pesto and Biancolatte Mozzarella
Prep time
Cook time
Total time
A simple recipe to for a quick meal
Recipe type: Pasta dish
Cuisine: Italian
Serves: 4
  • 1 tablespoon olive oil
  • 1 skinless, boneless chicken breast half - cut into 1½-inch cubes
  • Salt and ground black pepper to taste
  • 2 tablespoons chicken broth
  • 1 (8 ounce) tub prepared pesto
  • 1 (12 ounce) package potato gnocchi
  • 4 ounces of diced biancolatte mozzarella
  • 1 chopped tomato
  1. 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.
  2. 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
  3. 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
  4. 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.