This Pesto Chicken Gnocchi Bake is the kind of dish that turns a busy weeknight into a small celebration. I first landed on this combination when I had a lonely package of potato gnocchi and a half-used jar of DeLallo pesto in the fridge after a week of takeout. Combining those with a rotisserie chicken and plenty of cheese produced a comforting, silky sauce that clings to each pillowy potato dumpling. The texture contrast between the soft gnocchi and the slight golden crust of melted mozzarella is what keeps me coming back. I remember serving this for friends on a rainy evening; the kitchen smelled like garlic, white wine, and basil, and everyone kept reaching for more while the casserole was still steaming. The dish is forgiving: you can use leftover chicken, swap the pesto for sundried tomato paste, or make it with gluten-free gnocchi if needed. It’s quick to pull together, gives a restaurant-worthy finish after a short bake, and feeds a family without fuss. The flavors are bright from the pesto, rich from the cream and cheeses, and rounded by a splash of dry white wine.

Ingredients

• Unsalted butter: I use 1 tablespoon to sauté the onion; unsalted gives you control over final seasoning. Kerrygold is great if you want a richer finish.
• Yellow onion: 1/2 medium, chopped finely so it melts into the sauce and provides gentle sweetness without large bites.
• Garlic: 2 cloves, minced. Fresh garlic is essential for aromatic depth; jarred garlic tends to lose brightness.
• Dry white wine: 1/2 cup, such as Pinot Grigio or Sauvignon Blanc. The wine deglazes the pan and adds acidity that balances the cream.
• Heavy whipping cream: 1 cup for a silky sauce that clings to the gnocchi. You can use half-and-half for a lighter version but reduce baking time slightly.
• DeLallo basil pesto: 1/4 cup. The jarred pesto brings basil, parmesan, and pine nut flavors; DeLallo’s brand is bright and consistent.
• Italian seasoning: 1/2 teaspoon to add a subtle herb backbone—oregano, thyme, and rosemary notes.
• DeLallo potato gnocchi: 1 pound. Use fresh or refrigerated gnocchi for best texture; frozen is fine but allow extra heat time.
• Cooked rotisserie chicken: 2 cups, shredded. Rotisserie chicken saves time and adds juicy protein; white and dark meat mix works well.
• Freshly grated Parmesan cheese: 1/2 cup to build savory umami in the sauce and finish the top layer.
• Shredded mozzarella: 2 cups for that melty, bubbly topping; low-moisture mozzarella browns beautifully.
• Fresh parsley: 1 teaspoon, chopped, for a bright garnish that cuts through the richness.
• Salt and freshly ground black pepper: to taste. Always season gradually and taste before baking.

Instructions

Preheat oven and prepare skillet: Preheat the oven to 375 degrees Fahrenheit and position the oven rack in the top third. Use a deep, oven-safe skillet or sauté pan—cast iron or stainless steel works well because they hold heat and give the dish a nice crust under the cheese. Sauté aromatics: Over medium heat, melt 1 tablespoon unsalted butter in the skillet. Add 1/2 medium chopped yellow onion and sauté for about 5 minutes until softened and beginning to color at the edges. This gentle browning builds flavor; avoid a high heat which will risk burning the onion. Add garlic and deglaze: Add 2 cloves minced garlic and cook briefly until fragrant, about 30 seconds. Pour in 1/2 cup dry white wine and let it bubble and reduce for about 1 minute to lift the fond from the pan—this concentrates the wine’s acidity and prevents a raw alcohol taste. Form the sauce: Stir in 1 cup heavy whipping cream, 1/4 cup DeLallo pesto, and 1/2 teaspoon Italian seasoning until smooth. Keep the heat moderate—simmer gently until the sauce is glossy and slightly thickened. If the sauce appears too thin, allow one or two minutes to reduce; if it gets too thick, add a splash more cream or 1 tablespoon water to loosen. Combine gnocchi and chicken: Add 1 pound potato gnocchi and 2 cups shredded cooked rotisserie chicken to the skillet, tossing to coat. Heat through for 1 to 2 minutes—just enough for the gnocchi to warm and absorb some sauce without becoming mushy. Taste and season with salt and pepper, remembering cheeses will add salt. Top with cheeses and bake: Remove the skillet from heat and evenly distribute 1/2 cup freshly grated Parmesan and 2 cups shredded mozzarella over the top. Transfer to the oven and bake uncovered for 15 minutes, until the cheese is melted and bubbling. If you prefer a darker crust, broil for 1 to 2 minutes—watch carefully to avoid burning. Rest and finish: Allow the dish to rest for 5 minutes after baking so the sauce sets slightly. Sprinkle with 1 teaspoon chopped fresh parsley and adjust salt and pepper to taste before serving. Serve directly from the skillet for a rustic presentation.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and transfer to a freezer-safe dish or individual portions; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a 350 degrees Fahrenheit oven covered with foil for 15 to 20 minutes with a splash of cream or milk to revive the sauce, or reheat gently on the stovetop over low heat, stirring frequently. Avoid high heat reheating which can toughen the gnocchi and separate the sauce.

Ingredient Substitutions

If you need to modify the ingredients, try brown butter instead of regular butter for a nuttier backbone, or use half-and-half instead of heavy cream to cut calories—note the sauce will be slightly less rich and may tighten sooner during baking. For a vegetarian version, swap chicken for roasted mushrooms or cubed, firm tofu and add a handful of baby spinach just before baking. Use gluten-free gnocchi if needed; expect a small change in mouthfeel. For dairy-free, choose a dairy-free cream alternative and a plant-based shredded cheese that melts well.

Serving Suggestions

Serve the gnocchi with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A simple arugula salad with shaved fennel and toasted almonds offers a peppery contrast. For a heartier meal, pair with roasted green beans tossed with garlic and olive oil, or garlic-rubbed bread to sop up any remaining sauce. Garnish with extra grated Parmesan and a light drizzle of good olive oil for finishing shine.

Cultural Background

Gnocchi are traditional Italian potato dumplings that vary regionally across Italy; they’re meant to be pillowy vehicles for sauce. This oven-baked adaptation blends Italian flavors—basil pesto, Parmesan, and mozzarella—with American convenience items like rotisserie chicken and jarred pesto. The result is a hybrid comfort dish that keeps the spirit of Italian comfort cooking while embracing quick, family-friendly techniques popular in modern home kitchens.

Seasonal Adaptations

In spring, fold in fresh peas and a handful of torn basil leaves after the sauce is warm. In summer, use bright, oven-roasted cherry tomatoes with basil pesto to add acidity. For autumn and winter, swap in roasted butternut squash or caramelized onions and sage in place of parsley for a cozy, seasonal twist. Adjust baking time slightly for additional vegetables to ensure everything reaches proper tenderness.

Meal Prep Tips

To meal prep, assemble the skillet through the cheese-top stage, cover tightly, and refrigerate for up to 24 hours. When ready to eat, bake at 375 degrees Fahrenheit for 20 to 25 minutes until heated through and bubbling. For portioned lunches, divide into microwave-safe containers and include a small container of extra cream to pour over before reheating for best texture. Label containers with dates and reheat gently to avoid drying out.

This Pesto Chicken Gnocchi Bake lives at the intersection of quick, cozy, and crowd-pleasing. It’s easy to customize, reliably satisfying, and has earned a permanent place in my weeknight rotation. Make it your own, and don’t skip the little touch of fresh parsley at the end—brightness matters.