Yes! If you don’t want to use wine, swap it for chicken broth . You’ll still get great flavor.

What kind of pesto works best?

Classic basil pesto is perfect here. Use store-bought or homemade—whatever makes your life easier.

Can I use frozen gnocchi?

Usually yes, but frozen gnocchi can release extra moisture. If you use it, you may need a couple more minutes to heat through, and you might want a touch more parmesan to help the sauce thicken.

How do I store leftovers?

Pop leftovers into an airtight container in the fridge for up to 3 days . Reheat gently (microwave or oven). Add a splash of cream or broth if the sauce thickens.

You can make the sauce with chicken and gnocchi, then cool it and store it. When ready to eat, top with cheese and bake. It may need a few extra minutes in the oven since it’s starting cold.

Can I make it a little lighter?

You can swap heavy cream for half-and-half, but the sauce won’t be quite as rich. Still tasty—just slightly less “velvet blanket,” more “soft sweater.”

Pesto Chicken Gnocchi Bake: Irresistible 1-Skillet Comfort

Description

This Pesto Chicken Gnocchi Bake is a creamy, cheesy one-skillet dinner made with rotisserie chicken, pillowy potato gnocchi, and rich basil pesto. Baked under golden mozzarella and parmesan, it’s the ultimate cozy weeknight comfort meal that feels special but comes together fast.

Ingredients

Scale

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 basil pesto
1/2 teaspoon Italian seasoning
1 pound potato gnocchi
2 cups cooked rotisserie chicken, chopped or shredded
1/2 cup freshly grated parmesan cheese
2 cups shredded mozzarella cheese
1 teaspoon fresh parsley, chopped
Salt & pepper to taste

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Instructions

Preheat oven to 375°F. Move the rack to the top third of the oven.
Melt butter in a deep oven-safe skillet over medium heat. Add onion and sauté for about 5 minutes, until softened and lightly browned.
Stir in garlic and white wine. Let it bubble for about 30 seconds.
Add heavy cream, pesto, and Italian seasoning. Stir until smooth.
Add gnocchi and cooked chicken. Stir well to coat and heat through for 1–2 minutes. If sauce thickens too much, add a splash more cream.
Remove skillet from heat. Sprinkle parmesan evenly over top, then add mozzarella.
Bake uncovered for 15 minutes, until hot and bubbly.
Optional: Broil for 1–2 minutes to brown the cheese (watch carefully).
Let rest for 5 minutes before serving. Garnish with parsley and season with salt and pepper as needed.

Notes

If you prefer not to use wine, substitute chicken broth.
Freshly grated parmesan melts more smoothly than pre-shredded.
Add a handful of spinach before baking for extra greens.
Leftovers can be refrigerated for up to 3 days. Reheat gently with a splash of cream or broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Baked
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 3 g
Sodium: 720 mg
Fat: 38 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 34 g
Cholesterol: 135 mg