Gnocchi with Chicken, Pesto and Fresh Mozzarella
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Gnocchi with Chicken, Pesto and Fresh Mozzarella

1. Olive oil - 1 tablespoon
2. Skinless, boneless chicken breast half - cut into 1 1/2-inch cubes - 1
3. Salt and ground black pepper to taste - 1
4. Chicken broth - 2 tablespoons
5. Prepared pesto - 1 (8 ounce) jar
6. Potato gnocchi - 1 (12 ounce) package
7. Small fresh mozzarella balls - 4 ounces

How to cook deliciously - Gnocchi with Chicken, Pesto and Fresh Mozzarella

1. Stage

Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.

2. Stage

Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.

3. Stage

Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.

4. Stage

Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.