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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Creamy pesto gnocchi topped with crispy panko chicken is a perfect dinner for two, especially for a special occasion like Valentine's Day. The gnocchi is simmered in a rich sauce made with chicken broth, heavy cream, and pesto, while the chicken is shallow-fried to golden perfection. The dish is finished with fresh spinach and grated Parmesan, creating a delightful balance of textures and flavors.
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Heat avocado oil in a large sauté pan over medium-high heat.
Dredge chicken in flour, salt, and pepper, then coat in egg wash, followed by panko.
Shallow fry chicken on both sides until golden brown and crispy, then remove from the pan.
Wipe the pan clean with paper towels to soak up excess avocado oil, then melt butter in the pan.
Pour in chicken broth and scrape the remaining brown bits from the bottom of the pan.
Mix in heavy cream, pesto, and gnocchi, then cover with a lid.
Simmer until the gnocchi is cooked through and the sauce is thickened.
Toss in spinach and grated Parmesan, stirring until combined.
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For extra crispy chicken, press the panko firmly onto the chicken before frying.
If the sauce becomes too thick, add a splash of chicken broth to loosen it.
Use freshly grated Parmesan for the best flavor.
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly for this recipe.
What can I substitute for heavy cream?
You can use half-and-half or a mixture of milk and cream as a substitute.
How do I know when the gnocchi is cooked?
The gnocchi will float to the top and become tender when fully cooked.
Can I use frozen spinach?
Yes, thaw and drain frozen spinach before adding it to the dish.
What oil can I use instead of avocado oil?
You can use vegetable oil or canola oil as a substitute.
