Save There's something magical about the sound of gnocchi crisping in a hot pan—that satisfying sizzle and pop that means dinner is going to be good. I stumbled onto this technique by accident one Tuesday when I was too impatient to boil water, and now I can't imagine making gnocchi any other way.
My sister stayed over last month and we made this together while catching up on months of stories. She kept sneaking bites of the crispy gnocchi straight from the pan, burning her fingers but not caring one bit. That's when I knew this recipe was a keeper.
Ingredients
- Chicken breasts: Cut into even cubes so they cook at the same rate and stay juicy
- Potato gnocchi: Store bought works perfectly here and crisps up beautifully
- Heavy cream: Creates that luscious restaurant style sauce that clings to every bite
- Basil pesto: Store bought is fine but homemade adds something really special
- Butter and garlic: Build the foundational flavors that make everything else sing
- Parmesan cheese: Adds umami depth and helps thicken the sauce naturally
Instructions
- Season and cook the chicken:
- Pat the cubed chicken dry and season generously with salt and pepper. Heat olive oil in a large skillet until shimmering then add the chicken in a single layer. Let it develop a golden brown crust on one side before stirring about 5 minutes total then transfer to a plate.
- Crisp the gnocchi:
- Melt butter in the same pan and add the gnocchi in an even layer. Let them cook undisturbed for 2 minutes before tossing repeat until theyre golden and crisp on most sides. This step is worth the extra time for that incredible texture.
- Build the sauce:
- Add garlic to the pan and cook for just 1 minute until fragrant. Pour in the heavy cream and use a wooden spoon to scrape up any browned bits from the bottom. Let it bubble gently for a minute to thicken slightly.
- Bring it all together:
- Stir in the pesto and Parmesan until the sauce is smooth and velvety. Return the chicken to the pan along with any juices then toss everything to coat. Taste and adjust seasoning before serving hot with extra basil and Parmesan.
Save Last week my neighbor smelled the garlic and pesto from her driveway and ended up staying for dinner. We ate standing up in the kitchen laughing about how the best meals always happen that way.
Making It Lighter
Some nights I use half and half instead of heavy cream and it still creates a beautifully silky sauce. The pesto carries so much flavor that you wont miss the extra richness.
Perfect Wine Pairings
A crisp white wine cuts through the cream and complements the basil beautifully. I keep Pinot Grigio or Sauvignon Blanc on hand specifically for recipes like this one.
Make It Vegetarian
Meaty mushrooms or even chickpeas work surprisingly well in place of the chicken. Sauté them in butter until golden then proceed with the recipe exactly as written.
- Reserve a handful of crispy gnocchi for topping each bowl
- Toast extra pine nuts and sprinkle them on for crunch
- Finish with a drizzle of good olive oil just before serving
Save This is the kind of comfort food that makes even a random Tuesday feel like a celebration. Hope it finds its way into your regular rotation too.
Recipe FAQs
- → Can I use fresh gnocchi instead of store-bought?
Yes, fresh gnocchi works beautifully. Reduce sauté time to 3-4 minutes as fresh gnocchi crisps faster than frozen. You may need to adjust cooking times slightly based on thickness.
- → How do I prevent the sauce from breaking?
Keep heat at a gentle simmer rather than a rolling boil. Temper the cream by warming it slightly before adding, and stir constantly. If the sauce separates, whisk in a tablespoon of cold cream off heat to emulsify.
- → What's the best substitute for heavy cream?
Half-and-half, whole milk, or crème fraîche all work well for lighter versions. Use equal amounts of half-and-half or milk, though the sauce will be less rich. Crème fraîche adds tang similar to traditional Italian cooking.
- → Can I make this ahead of time?
Prepare components separately—cook chicken and store refrigerated for up to 2 days. Make gnocchi just before serving since it doesn't reheat well. Combine everything fresh for best texture and flavor.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the basil and cream beautifully. The acidity cuts through richness and cleanses the palate between bites.
- → How can I add more vegetables to this dish?
Sauté diced zucchini, roasted cherry tomatoes, or sun-dried tomatoes alongside the gnocchi. Fresh spinach wilts beautifully into the cream sauce just before serving. These additions maintain the dish's Italian character.