Oven, Baking dish, Knife
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.
Meanwhile, wash & halve the cherry tomatoes.
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.)
Peel & thinly slice the onions.
Cut the chicken into small cubes.
In a small bowl, combine crème fraîche & red pesto. (Sour cream works great as a substitute!)
Once the gnocchi is fully cooked, remove from the heat.
In a baking dish, add the golden gnocchi, zucchini, chicken pieces, cherry tomatoes & sliced red onions.
Spread the creamy pesto over the veggies & gnocchi mix. Season with pepper & bake in the oven for 25 to 30 min at 375°F.
Remove from the oven & serve. Enjoy.
Try making gnocchi from scratch! Search "Homemade Pan-Fried Gnocchi" in the app to learn how!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Baked Gnocchi with Chicken & Red Pesto" contains 709 Energy, 37 g of Fat, 55 g of Carbohydrates, 43 g of Protein, 8 g of Fiber.