A one-pan dinner that goes from stovetop to oven in under 30 minutes — pillowy gnocchi soaked in a creamy pesto sauce with burst cherry tomatoes, wilted greens, and a bubbly mozzarella top. It’s the kind of meal that looks like it took way more effort than it did, and it delivers 34g of protein per serving without feeling like diet food.
Nutrition Per Serving
Calories: 463 cal | Protein: 34g | Carbs: 29g | Fat: 22g | Fibre: 3g
Makes 4 servings.
Ingredients
- 1 lb chicken breast or thighs, cubed
- 1 tbsp olive oil
- Salt, pepper, and garlic powder, to taste
- 1 × 16 oz package gnocchi (shelf-stable or refrigerated)
- 1 cup cherry tomatoes, halved
- 2 cups spinach or kale
- 1 cup light cream or half and half
- ½ cup basil pesto
- ½ cup shredded mozzarella
- 2 tbsp grated Parmesan, plus extra for serving
Instructions
1. Sear the Chicken
Preheat oven to 400°F (200°C). Heat olive oil in an oven-safe skillet over medium-high heat. Season the cubed chicken with salt, pepper, and garlic powder, then cook for 5–7 minutes until browned and mostly cooked through.
2. Build the Sauce
Add the uncooked gnocchi and halved cherry tomatoes directly to the skillet. Pour in the cream and pesto, stirring to coat everything evenly. Fold in the spinach or kale and let it wilt slightly into the sauce.
3. Simmer
Let the mixture simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and the gnocchi begin to soften.
4. Top and Bake
Sprinkle the shredded mozzarella and Parmesan evenly over the top without stirring them in. Transfer the skillet to the oven and bake for 10–12 minutes until the cheese is bubbly and golden.
5. Rest and Serve
Remove from the oven and let rest for 5 minutes before serving. Finish with extra Parmesan or fresh basil if desired.
Dietitian Tips
- Chicken thighs vs. breast. Either works well here, but thighs stay juicier through the bake and add a bit more flavour. The fat difference is small — about 2–3g extra per serving.
- Lighten the cream without losing texture. Swap light cream for evaporated skim milk with 1 tsp of cornstarch whisked in. You get the same creaminess with less fat and a small protein boost.
- Carb-aware swap. At 29g of carbs per serving, this is a solid moderate-carb dinner. To lower it, reduce the gnocchi by a third and add extra spinach — the sauce-to-gnocchi ratio still works great.
Take Your Nutrition Further
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