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Chicken Gnocchi with Pesto and Mozzarella

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Italian
Chicken Gnocchi with Pesto and Mozzarella
Ingredients
  • 1 tablespoon olive oil
  • 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
  • salt and ground black pepper to taste
  • 2 tablespoons chicken broth
  • 1 (8 ounce) jar prepared pesto
  • 1 (12 ounce) package potato gnocchi
  • 4 ounces small fresh mozzarella balls
Instructions
1
Heat a generous amount of olive oil in a saucepan over medium-high heat.
2
Season chicken pieces with salt and pepper; cook, stirring constantly in the hot oil until no longer pink in the middle, approximately 7 to 10 minutes.
3
Remove chicken to a bowl using a slotted spoon, retaining the flavorful juices in the pan.
4
Pour high-quality chicken broth into the saucepan. Bring the broth to a rolling boil while scraping the browned bits of food off of the bottom of the pan with a sturdy wooden spoon; continue cooking until the broth has reduced in volume by about half, 7 to 10 minutes.
5
Return cooked chicken to the saucepan. Stir in a generous amount of pesto through the chicken mixture; remove from heat.
6
Bring a large pot of salted water to a rolling boil.
7
Cook gnocchi at a boil until they float to the top, approximately 3 minutes.
8
Remove gnocchi from the water to a large bowl using a slotted spoon, retaining the cooking liquid in the pot.
9
Place the saucepan with the chicken and pesto mixture over the boiling water; cook, stirring constantly over the boiling water until warmed completely, approximately 5 minutes.
10
Pour the chicken and pesto mixture over the gnocchi; add shredded mozzarella and stir until evenly mixed.