Baked Gnocchi with Chicken & Red Pesto

Step 1

Preheat the oven to 375°F. Heat a drizzle of oil in a pan over medium-high heat. Brown the gnocchi in the pan for 2 min. Reduce the heat to low. Cover & cook for 3 min.

Step 2

Meanwhile, wash & halve the cherry tomatoes.

Step 3

Wash & halve the zucchini lengthwise, then into thin slices. (Pro-tip: for softer zucchini, brown in a pan with a drizzle of olive oil for 4-5 min.)

Step 4

Peel & thinly slice the onions.

Step 5

Cut the chicken into small cubes.

Step 6

In a small bowl, combine crème fraîche & red pesto. (Sour cream works great as a substitute!)

Step 7

Once the gnocchi is fully cooked, remove from the heat.

Step 8

In a baking dish, add the golden gnocchi, zucchini, chicken pieces, cherry tomatoes & sliced ​​red onions.

Step 9

Spread the creamy pesto over the veggies & gnocchi mix. Season with pepper & bake in the oven for 25 to 30 min at 375°F.

Step 10

Remove from the oven & serve. Enjoy.