Italian-inspired
Frozen Gnocchi Chicken Pesto Bake
Shelf-stable or frozen gnocchi, chicken, spinach, tomatoes, pesto, and mozzarella bake into a weeknight casserole with crisp edges.
This is the kind of freezer-aisle shortcut I can get behind because the gnocchi still gets real texture.
It bakes directly in the sauce, then the top layer picks up browned, chewy edges.
The trick is not drowning the pan.
Pesto, crushed tomatoes, and a little broth are enough to soften the gnocchi while keeping the bake spoonable instead of soupy.
I add spinach at the end so it stays green and does not disappear.
A few minutes under the broiler make the mozzarella bubbly and give the casserole the finish it needs.
For another recipe in this seed collection, try White Bean Spinach Gnocchi Skillet or Freezer Dumpling Vegetable Fried Rice.
Directions
- Heat the oven to 425 F.
- Toss chicken with olive oil, garlic, salt, and pepper in a 9-by-13-inch baking dish.
- Add gnocchi, crushed tomatoes, pesto, and broth, then stir until coated.
- Cover tightly with foil and bake for 18 minutes.
- Uncover, stir in spinach, and top with mozzarella and Parmesan.
- Bake uncovered for 8 minutes, then broil for 2 minutes if you want more browning.
- Rest for 5 minutes before serving so the sauce thickens.
Nutrition
Nutrition Information
Estimated per serving: 640 calories, 42 g protein, 62 g carbohydrates, 26 g fat.
Variations
Recipe Variations
- Use turkey sausage instead of chicken.
- Swap spinach for chopped kale.
- Add roasted red peppers before baking.
Notes
- Use shelf-stable gnocchi if frozen is unavailable; the timing is the same.
- Cut chicken small so it finishes with the gnocchi.
- A metal baking pan browns the edges more than ceramic.
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