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Overhead square image of baked gnocchi with melted cheese, tomatoes, spinach, and fresh basil in a white oven dish. The dish is on a wooden table with a spoon and napkin beside it.
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Baked Gnocchi with Chicken Recipe

Baked gnocchi with chicken in a rich red pesto sauce with tender chicken and topped with bubbling cheese. Ready in under 30 mins!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Cuisine: British, Italian
Keyword: 30 Minute Meals, Baked Gnocchi, Impress a crowd, mid week dinner, Quick and Easy
Servings: 4 Servings
Author Nicky Corbishley

Ingredients

Baked Gnocchi

  • 2 large chicken breasts (350g/12.3oz), chopped into small, bitesize 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) pack fresh gnocchi (if using frozen, defrost before using)
  • 8 tablespoons (140g/5oz) roasted red pepper pesto* See Tip
  • 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 to 200C/400F (fan).
  • Place the chicken breast pieces in a medium baking dish (approx. 30cm (11.8”) x 20cm(7.8”)). Drizzle on the oil and sprinkle on the salt, pepper and oregano. Toss together to coat the chicken evenly.
    2 large chicken breasts, 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon dried oregano
  • Place in the oven to bake for 10 minutes.
  • After 10 minutes remove the dish from the oven. Add in the spinach, then pour over the hot chicken stock. Add the gnocchi, red pepper pesto, bell pepper, cream and tomato puree. Stir everything together to combine.
    60 g (2 packed cups) baby spinach, 120 ml (1/2 cup) hot chicken stock, 500 g (17.6oz) pack fresh gnocchi, 8 tablespoons (140g/5oz) roasted red pepper pesto* See Tip, 1 red bell pepper, 60 ml (1/4 cup) double (heavy) cream, 1 tablespoon tomato puree
  • Dot the torn mozzarella amongst the chicken and gnocchi pieces.
    150 g (5.3 oz) mozzarella ball
  • Place back in the oven for a further 15 minutes until the chicken is cooked through and the sauce is bubbling.
  • Serve topped with basil leaves and a sprinkling of black pepper, alongside some crusty bread.
    Handful fresh basil leaves, Freshly ground black pepper, Chunks of crusty bread for dunking

Video

Notes

Tip: Red Pepper Pesto

You can use store-bought red pesto, or try my homemade Red Pepper Pesto.

Make it vegetarian

Swap the chicken for chunky pieces of courgette (zucchini). Swap the chicken stock for vegetable stock. Ensure you’re using vegetarian mozzarella and pesto.
Nutritional information is approximate, per serving (this recipe serves 4)

Nutrition

Calories: 631kcal | Carbohydrates: 52g | Protein: 35g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 1328mg | Potassium: 562mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3510IU | Vitamin C: 44mg | Calcium: 302mg | Iron: 6mg

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