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.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
recipe adapted from Foodfanatic