Instructions

Cut the chicken into strips or bite size pieces.  Season with the Olive Oil, Italian seasonings, garlic salt, onion powder, Lemon Thyme herb, S&P.  You can place the chicken back into the fridge until you are ready to cook it.  You can also place into an air tight bag overnight to let it soak in the flavors.  Heat a large cast iron skillet on the stove over medium-high heat.  Once the pan is hot, add a drizzle of Olive Oil (about 1 tablespoon).  Once oil is hot, add the chicken.  Cook until browned (about 5 minutes or so), then flip the chicken over to brown the other side.  Cook for about another 5 minutes or until chicken is done.

Fill a large pot with water, place on stove over high heat and bring to a boil.   Once the water is boiling, add a drizzle of Olive Oil and a large pinch of Kosher salt.  Add the Gnocchi and cook for approx. 3 minutes.  They should be floating.  Remove the Gnocchi and transfer to a plate.

Place a medium to large cast iron skillet on the stove over medium-low heat.  Add the 1 tablespoon of Olive Oil and 1 tablespoon of butter.  Once the oil and butter are hot, start to add the Gnocchi to the skillet, without overcrowding.  Brown on each side just for a minute or so.  This will crisp up the outside of the Gnocchi; the inside will remain soft.  Remove the Gnocchi from the pan again.  Discard the oil in the skillet, return the the pan to the stove then return the Gnocchi to the pan.  Start spooning some of the pesto sauce over the Gnocchi.  Gently toss the Gnocchi to evenly coat in the pesto.

Make the Pesto Sauce:  I placed all my ingredients into my food processor, except for the oil, and let them sit.  I didn’t mix my sauce until just before I was about to add it to the Gnocchi.  You can make this sauce ahead if you like.  You can even store it in your fridge if you want to make it the day ahead.  I found that it remained thicker by mixing it right before adding it to the Gnocchi plus it was really fresh.  You can mix the sauce as you are browning the Gnocchi.   In a food processor, add the basil, fresh garlic, toasted almonds, Parmigiano-Reggiano cheese, lemon zest, lemon juice, S&P.  Drizzle in the Olive Oil and mix until combined and somewhat smooth.   **See below for instructions on toasting nuts.

To plate:  add a layer of Gnocchi to your plate or bowl.  Top with some of the chicken, a sprinkle of the Parmigiano-Reggiano Cheese.  I also topped ours with some of my homemade Bruschetta and drizzled some Balsamic Glaze over the dish.  Garnish with some fresh Basil leaves.

Pesto Gnocchi & Chicken

We served with a side of Bruschetta on toasted bread.  For my Bruschetta recipe click here: Homemade Bruschetta

Mangia! Enjoy!