Chicken & Tomato Pesto Gnocchi
A quick & easy dinner, featuring soft plum gnocchi, grape tomatoes, and chunks of rotisserie chicken tossed in a flavorful pesto sauce.
- 1 lb potato gnocchi
- 2 tbsp extra virgin olive oil
- 2 cups chopped rotisserie chicken
- 2 tsp minced garlic
- 1 cup grape tomatoes
- 3-4 tbsp quality Pesto sauce
- 1 cup chicken broth
- salt & pepper, to taste
Cook the gnocchi according to the package directions. Drain immediately, and rinse with cold water until cold to stop them cooking and prevent sticking.
In a large skillet over medium heat, heat the oil. Stir in the garlic, cooking just until fragrant. Stir in the tomatoes, cooking for another 2-3 minutes, just until slightly wilted.
Add the broth, stirring to evenly incorporate. Stir in the pesto until incorporated. Reduce the heat to low, and let the mixture simmer until the sauce has begun to thicken.
Stir in the gnocchi & the chicken, tossing to evenly combine and coat. Salt & pepper, to taste, just before serving.