Pain and Gain – Chicken & Gnocchi Pesto

New Day Recipes
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  • 1/4 C. Olive oil
  • 2 lb  chicken breast cutlets (1/2 inch thick)
  • 1 tbs favorite dry rub (or a big pinch of salt, pepper, garlic powder and cayenne)
  • 1 C. Dry white wine
  • 6 tbs chicken broth
  • 2 tbs butter
  • 6 tbs pesto sauce
  • 1 lb gnocchi
  • 2 tbs butter
  • Fresh basil for garnish optional



Prepare gnocchi per package instructions.

Melt 2 tbs butter in a medium sauté pan over medium high heat. Add gnocchi with a little salt and pepper. Sauté just enough to give a little caramel color to some of the gnocchi. Just a few spots. Don’t overcook. Remove from heat and set aside.

Season chicken with dry rub or as you wish (salt and pepper for sure)

Heat olive oil over medium high heat in a large sauté pan.

Sauté chicken until it’s nice and colored on both sides (about 4 minutes). Remove from pan.

Add butter to pan and scrape up bits stuck to pan.

Add chicken broth and wine and bring to boil. Reduce to simmer and cook about 3 minutes.

Stir in pesto. Return chicken to pan, fold in gnocchi and heat to serving temperature.

Garnish with basil and a little fresh cracked black pepper.


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