Recipe: Chicken & Pesto Parmesan Gnocchi

Chicken and parmesan pesto gnocchi recipe
Grilled chicken with pan-fried Parmesan pesto gnocchi and tenderstem broccoli

Disclaimer: Any recipes I share with you guys are going to be basic as F.

Not in the Taylor Swift, I-can’t-even basic kind of way. In the super easy, minimal measuring and quick-as-poss kind of way because life’s far too short to be counting grains of rice on a weighing scale. So let’s go!

You’re going to need: (Serves 2)

  • 2 chicken breasts
  • Salt & pepper (for seasoning)
  • Knorr Touch of Taste liquid beef stock
  • Frylight Infuse Garlic cooking spray
  • Frylight Olive Oil cooking spray
  • 1 packet of Difatti Gluten Free Gnocchi
  • 2 cups tenderstem broccoli
  • 1 cup grated Parmesan (or Grana Padano)

Here’s how to do it:

  1. Turn the heat up high and cover your frying pan with a generous layer of garlic spray.
  2. Add a few sprays of the olive oil spray into the mix just to stop the garlic burning.
  3. While the oil is heating up, put your chicken breasts into a zip lock bag and bludgeon with a rolling pin for a minute until a bit flatter and a load more tender. It’s okay to have flat breasts here, folks.
  4. Turn the heat down a bit and whack the chicken in the pan and season with a some sea salt and a good helping of cracked black pepper.
  5. Flip your chicken boobs over and season the other sides thoroughly too then leave to sizzle and seal for a couple of minutes.
  6. Get a pan of water on the boil. We all know that part can take it’s own sweet time. Add a teeny tiny splash of extra virgin olive oil if you’ve got some to hand to stop the gnocchi sticking together later on.
  7. Drizzle about a tablespoon of beef stock over the chicken then flip ’em over again and whizz the round the pan to make sure they’re picking up all DAT FLAVOUR.
  8. Once the chicken is starting to look about done, take it out the pan and slice the breasts into two pieces then pop them back in the pan with a bit more pepper if ya like.
  9. Once the water has boiled, plop all of the gnocchi into the simmering water and leave to cook until all the little dumplings float to the top. N’aww.
  10. While phases 8 & 9 are in progress, steam your tenderstem broccoli florets until they’re just a tad al dente.
  11. Take the cooked chicken out of the pan and leave to rest on a side plate, covered with kitchen foil. Don’t forget to pour the pan juices over for extra moisture. Mmm.
  12. Drain the gnocchi and broccoli florets.
  13. Whack them all into the frying pan you just cooked the chicken in on a low-medium heat with a spritz (or four) of garlic cooking spray.
  14. Add in a dollop of pesto (about a heaped teaspoon) and toss it all about until the gnocchi starts to look a little toasty and golden.
  15. Quickly sprinkle about 3/4 of the Parmesan into the pan and stir it all about and use the last 1/4 to sprinkle over once you’ve plated it all up together.

Simples! Totally inspired by one of my favourite Spaghetti Pesto dishes at Gusto.

If you fancy giving this easy peasy recipe a go, give me a shout on Twitter!

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