Baked Gnocchi with Chicken in Red Pesto Sauce Recipe
This delicious baked gnocchi with chicken recipe features tender chicken pieces cooked in a rich red pesto sauce with fresh spinach and bell peppers. Topped with bubbling mozzarella cheese and served with fresh basil leaves and crusty bread, it’s an easy and comforting meal ready in under 30 minutes — perfect for a hearty dinner.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: British, Italian
Ingredients
Baked Gnocchi with Chicken
- 2 large chicken breasts (350g/12.3oz), chopped into small, bite-size pieces
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- 60 g (2 packed cups) baby spinach
- 120 ml (1/2 cup) hot chicken stock
- 500 g (17.6oz) fresh gnocchi (if using frozen, defrost before using)
- 8 tablespoons (140g/5oz) roasted red pepper pesto
- 1 red bell pepper, deseeded and sliced
- 60 ml (1/4 cup) double (heavy) cream
- 1 tablespoon tomato puree paste
- 150 g (5.3 oz) mozzarella ball, torn into small pieces
To Serve
- Handful fresh basil leaves, roughly torn
- Freshly ground black pepper
- Chunks of crusty bread for dunking
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F) fan setting to get it ready for baking the gnocchi and chicken.
- Prepare and Season Chicken: Place the chopped chicken breast pieces into a medium baking dish (approx. 30cm x 20cm). Drizzle with olive oil, then sprinkle salt, black pepper, and dried oregano evenly over the chicken. Toss everything together to coat the chicken pieces evenly.
- Bake Chicken Initial Stage: Place the baking dish in the oven and bake the seasoned chicken for 10 minutes to start cooking and infusing it with the spices.
- Add Vegetables and Sauce Ingredients: Remove the dish from the oven after 10 minutes. Add the baby spinach to the chicken, then pour over the hot chicken stock. Add the fresh gnocchi, roasted red pepper pesto, sliced red bell pepper, double cream, and tomato puree paste. Stir well to combine all ingredients evenly throughout the dish.
- Add Cheese and Final Bake: Dot the torn mozzarella cheese evenly among the chicken and gnocchi mixture. Return the dish to the oven and bake for a further 15 minutes until the chicken is fully cooked through, the gnocchi is tender, and the sauce is bubbling and cheesy.
- Serve: Remove the baked gnocchi and chicken from the oven. Serve topped with freshly torn basil leaves and a sprinkling of freshly ground black pepper. Accompany with chunks of crusty bread for dunking into the delicious sauce.
Notes
- If using frozen gnocchi, make sure to defrost it before adding to the baking dish.
- You can substitute the roasted red pepper pesto with your favorite pesto or a tomato-based sauce if preferred.
- For a lighter version, swap double cream for half cream or a low-fat alternative.
- Ensure chicken is cooked through by checking that its internal temperature reaches 75°C (165°F).
- Leftovers can be refrigerated for up to 2 days and reheated in the oven or microwave.
