· recipe ·
Chicken Pesto Gnocchi Bake with Cherry Tomatoes
Basil pesto darkens with prolonged heat. A short bake keeps some of its fresh aroma while the cheese on top melts.
Time and servings
- Prep
- 50 min
- Cook
- 100 min
- Total
- 150 min
- Servings
- 4
Nutrition per serving
- Calories
- about 1000
- Protein
- 54 g
- Fat
- 60 g
- Carbs
- 64 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Make the basil pesto
Heat the oven to 425°F220°C. Toast the pine nuts in a dry skillet until fragrant and cool them for 3 minutes. Finely grate the Parmesan. Pulse it with the basil, pine nuts, garlic, and 5 Tbsp75 ml of the olive oil in a food processor to a textured paste. A mortar and pestle also works.
Cook the chicken
Cut the chicken into 1-inch2.5 cm pieces and season with black pepper. Heat 1 Tbsp15 ml of the olive oil in an ovenproof skillet and cook the chicken until browned and its thickest piece reaches 165°F74°C. Transfer it to a plate.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Make the pesto cream
While the water heats, lower the heat, add the light cream, and simmer gently for 3 minutes. Remove the skillet from direct heat and whisk in the pesto until evenly dispersed.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and let excess water drain away.
Assemble the bake
Heat the oven to 425°F220°C. Fold the gnocchi, browned chicken, and whole cherry tomatoes through the pesto cream. Cut the mozzarella into small pieces and scatter it evenly over the top.
Bake until bubbling
Bake until the sauce bubbles, the tomatoes begin to split, and the mozzarella melts, about 12 to 15 minutes. Rest for 5 minutes before serving.
