Dinner
Creamy Chicken Pesto Gnocchi (No Parmesan)
Tender chicken thighs and potato gnocchi meet a mild basil, spinach and cashew pesto in this estimated 25-minute family dinner.
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This creamy chicken pesto gnocchi pairs boneless, skinless chicken thigh fillets with soft potato gnocchi and a mild basil, spinach and cashew pesto. The pesto contains no Parmesan. A little cream cheese is optional for a silkier sauce.
Kitchen test pending: The 10-minute prep, 15-minute cook and about 25-minute total are estimates. Treat the quantities and timing as preliminary until they are checked in a real cook.
Why use chicken thighs?
Thigh fillets stay juicy as the bite-size pieces cook and are forgiving in a creamy sauce. Trim them, cut them into roughly 2–3 cm pieces and cook the thickest pieces to 75°C internally.
Make the pesto mild
Equal volumes of basil and baby spinach keep the flavour gentle. Start with a quarter to half a small garlic clove if your family prefers less garlic. Blend the pesto until fine, adding 1–2 teaspoons of water only if needed. Stir it into the pan over low heat so it does not boil.
Family dinner variations
- For a nut-free pesto, replace the cashews with ¼ cup unsalted sunflower seeds. Check every ingredient label against your household's allergy needs.
- For a sauce without dairy, omit the optional cream cheese and check the gnocchi packet. No Parmesan does not automatically mean dairy-free.
- Stir in a handful of cooked peas if you would like extra vegetables.
- For younger children, serve appropriately sized pieces and make sure the chicken is thoroughly cooked.
Storage and reheating
Cool and refrigerate leftovers promptly in an airtight container. Use within 2 days. Reheat until steaming hot, adding a little water to loosen the sauce. The texture is best fresh.
Allergen information
The pesto contains cashews (tree nuts) unless substituted. Packaged gnocchi may contain wheat or gluten, egg or milk. Optional cream cheese contains milk. Check the labels of the brands you use.
Editorial note: This recipe has not yet been kitchen-tested. The image is AI-generated illustrative imagery, not a photograph of a prepared dish.
Frequently asked questions
Can I make the pesto without cashews?
Yes. Use ¼ cup unsalted sunflower seeds in place of the cashews, and check labels if you are cooking for someone with an allergy.
Is this recipe dairy-free?
It has no Parmesan, but the optional cream cheese contains milk and some packaged gnocchi contain milk. Leave out the cream cheese and check your gnocchi ingredients if dairy-free food is needed.
How do I know the chicken is cooked?
Use a food thermometer to check that the thickest chicken thigh pieces reach 75°C internally. The estimated pan time varies with piece size.
Easy Recipe
Creamy Chicken Pesto Gnocchi (No Parmesan)
Tender chicken thighs and potato gnocchi meet a mild basil, spinach and cashew pesto in this estimated 25-minute family dinner.
Ingredients
Chicken
- 450 g boneless, skinless chicken thigh fillets (trimmed and cut into 2–3 cm pieces)
- 1 tbsp olive oil
- salt (small pinch, optional)
Mild basil and spinach pesto
- 1 cup fresh basil leaves (loosely packed)
- 1 cup baby spinach leaves (loosely packed)
- ¼ cup unsalted cashews (about 35 g)
- 3 tbsp olive oil
- ½ small clove garlic
- 1 tbsp fresh lemon juice
Gnocchi and sauce
- 500 g potato gnocchi
- 2 tbsp plain cream cheese (optional; omit for a dairy-free sauce)
- ¼–½ cup reserved gnocchi cooking water (added gradually)
Instructions
- Blend the basil, spinach, cashews, 3 tbsp olive oil, garlic and lemon juice in a food processor until finely chopped and smooth. Scrape down the sides. Add 1–2 teaspoons water if needed to help it blend.
- Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the chicken thigh pieces in one layer. Cook for an estimated 8–10 minutes, turning occasionally, until golden and fully cooked. Check the thickest pieces reach 75°C internally; actual time depends on their size.
- While the chicken cooks, boil the gnocchi according to the packet, often 2–3 minutes until they float. Reserve ½ cup cooking water before draining.
- Turn the heat beneath the chicken pan to low, or off if the pan is very hot. Add the pesto, optional cream cheese and ¼ cup reserved cooking water. Stir gently until silky; do not boil the pesto.
- Add the drained gnocchi to the chicken and pesto. Toss gently, adding a little more reserved cooking water if needed, until coated. Serve warm.
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