Easy Pesto Chicken Gnocchi
The creamiest, cheesiest gnocchi dish with chicken and pesto!
We don’t eat as much gnocchi any more because my teenagers are haters, but I can get away with making it occasionally. I knew I wanted to try this recipe because of all the cheese. I mean, you cannot go wrong with the cream cheese, mozzarella, and Parm combo. And the touch of pesto was such a compliment to the creamy, cheesy goodness.
What You Need:
1 bag (24 oz) frozen gnocchi
4 Tbsp. unsalted butter
4 Tbsp. all purpose flour
2 1/2 cups milk
1 pkg. (8 oz.) cream cheese, softened
1 1/2 cups shredded mozzarella cheese
1/3 cup shredded Parmesan cheese
1 1/2 cups shredded, cooked chicken
3 Tbsp. prepared pesto
Directions:
Prepare gnocchi according to package directions.
Meanwhile, add butter to a saucepan over medium heat and melt.
Once melted, add flour and stir until combined. Cook for 1 minute.
Whisk in milk gradually until mixture is smooth. Reduce heat to medium low and cook until it begins to thicken.
Stir in cream cheese until fully incorporated. Then stir in cheeses until smooth and creamy.
Add gnocchi and chicken to cheese mixture. Then stir in pesto.
Place in a greased 9x13-inch casserole dish.
Bake in a preheated 350 degree oven for 20 minutes or until bubbly.
Recipe from Lemons for Lulu